Cardamom (Elettaria cardamomum): Botany, Properties & Culinary Uses

Botanical Profile

• Family: Zingiberaceae (ginger family)
• Part used: Dried ripe seeds (from oblong gray capsules)
• Origin: Tropical Asia (India, Sri Lanka, Guatemala)
• Plant: Leafy shrub to 4m, long leaves, yellow-purple flowers

Aroma & Flavor

Sweet-spicy, warm, woody-balsamic. Key in chai, garam masala, Scandinavian baking, Middle Eastern coffee.

Therapeutic Properties (Essential Oil)

• Antiseptic, antispasmodic, carminative (relieves gas)
• Digestive stimulant, stomachic
• Expectorant, diuretic
• Cephalic (clears mind), tonic

Blends Well With

Bergamot, black pepper, cinnamon, clove, ginger, orange, rose, vanilla, frankincense.

Safety

Non-toxic, non-irritant, non-sensitizing at normal doses. Essential oil: dilute for topical use.

Culinary Tip

Buy whole green pods; crack open and grind seeds fresh for maximum flavor. Pods can infuse rice, custards, tea.