Cardamom - Elettaria cardamomum

Common Names: Cardamom, Green Cardamom, True Cardamom, Elettaria cardamomum, Cardamomum, Ela, Lesser Cardamom, Amomum cardamomum, Cardamomo, Kardemumma, Bai Dou Kou, Huile Essentielle de Cardamome, Cardamome, Cardomom, Cardomomi

Latin Name: Elettaria cardamomum

Origin: Africa, Asia, South America

Short Introduction

Cardamom is widely cultivated in the lower layers of tropical rainforests with annual rainfall up to 4000 mm. The plant requires consistently moist soil and an optimal temperature around 22°C (temperatures below 10°C can be fatal). Therefore, cardamom is mainly grown in Indochina, India, Sri Lanka, Tanzania, and Costa Rica. Although a single plant is capable of producing a large quantity of seeds, the most common propagation method is by dividing the rhizomes. In temperate and subtropical climates, cardamom may also be grown, though limited to greenhouses or as an ornamental houseplant as it generally cannot produce seeds. In mild climates such as the Czech Republic, growing cardamom as a houseplant is recommended, requiring a stable year-round temperature and occasional misting of the leaves (the soil should never dry out!). Propagation can also be carried out by dividing the rhizomes, just like ginger.

Detailed Description

Cardamom is a delicious and aromatic spice that enchants both in the kitchen and in cosmetics.

Botanical Information

Cardamom (Elettaria cardamomum) is a fragrant, perennial, evergreen herb with a strong rhizome which can grow up to 5 meters tall. Its stalk bears orderly, flat, linear, lance-shaped, smooth, dark green, velvet-textured and large leaves up to 60 cm long with a pointed tip. The inflorescence arises on a separate stem with white or yellowish petals, purplish veins, and pink edges. The fruit is an elongated, greenish, three-part capsule up to 2 cm long, containing about 20 aromatic seeds in shades of black or dark brown.

Origin and Distribution

Cardamom is native to the tropical rainforests of the Cardamom Hills in the Western Ghats, on the southwestern coast of India at elevations up to 1500 meters above sea level. Today, it is found and commercially cultivated in tropical regions with suitable growing conditions. The plant thrives particularly in climates such as Indochina, Sri Lanka, Tanzania, Costa Rica, and Guatemala.

Usage / Dosage

The rhizome, leaf, and particularly the fruit capsules of cardamom are used. The capsules are highly valued as an aromatic spice, available fresh or sun-dried. Ground cardamom, made from the fruit, is an indispensable ingredient in Indian curry and garam masala, Ethiopian berbere and pilaf, Arabic baharat, Bedouin coffees, Danish cakes, various sweets, desserts, sausages, and in Southeast Asia it's a popular addition to chewing gum to freshen breath.

Scientific studies have shown that cardamom's compounds can significantly reduce and mitigate hepatomegaly, dyslipidemia, and hyperglycemia in fasting plasma in animals experiencing these conditions. The observed effects were comparable to pioglitazone, a substance with proven antidiabetic action. In a small clinical study, consumption of 3 g of cardamom daily was associated with lower systolic and diastolic blood pressure and significantly improved fibrinolytic activity. After three months of regular intake, a 90% reduction in total free radicals in plasma was reported. Regular consumption of cardamom is thus linked to supporting and harmonizing the health of the cardiovascular system.

Another animal study revealed chemopreventive potential in daily administered cardamom powder in mice with experimentally induced skin tumors (papillomas). Compared to controls, there was a reduction in the incidence and load (severity and complications), affected area, average weight, and cumulative papillae number in animals treated with powdered cardamom during or before the early stages of disease. There was also a significant reduction of hepatic lipid peroxidation and increased levels of certain antioxidants (such as glutathione) after a 15-day oral suspension treatment of cardamom extract. As a result, cardamom’s compounds are evaluated as antioxidants with chemoprotective effects.

Preclinical studies have used cardamom extracts in varying concentrations to test their abilities in reducing the formation of gastric lesions and pyloric pain caused by some anti-inflammatory medications. The effects were analyzed based on the health of the gastrointestinal mucosa and the amounts of gastric hydrochloric acid. A gastroprotective effect was described and found to be comparable (in weaker concentrations) to ranitidine, a medication which decreases stomach acidity and relieves gastric discomfort including heartburn. National health agencies recognize cardamom fruit and leaves as natural means of supporting a healthy digestive tract and improving gastrointestinal conditions.

The active compounds from various parts of cardamom also exhibit diuretic effects (helping the body rid itself of excess water during edema and water retention), especially in cases of excessive caffeine intake. Some components can support kidney function, cleanse the entire excretory system, and health authorities consider cardamom a natural support for healthy kidneys and a healthy urinary system.

Traditional medicine

In folk medicine, cardamom seeds generally promote digestion, help prevent fatigue, and assist in reducing fever. Ground cardamom is recommended in Southeast and South Asia as a spasmolytic for intestinal cramps, a bitter tonic and digestive harmonizer for heartburn, irritable bowel, constipation, flatulence, loss of appetite, colds, cough, gallbladder issues, infectious diseases, and inflammations in the oral cavity. In Unani medicine, cardamom is used to treat gastrointestinal disorders. Folk tradition also uses cardamom to relieve or remove stress, enhance brain function and memory, boost energy, and cool the body during fevers.

Active Compounds

The fruit and leaves contain various amounts of proteins, fats (omega-3 and -6 fatty acids), carbohydrates, tannins (tannic acid, gallic acid), terpenes and their derivatives (1,8-cineole, alpha- and beta-pinene, terpineol, borneol, geraniol, sabinene, limonene, myrcene, and linalool), carboxylic acids (oleic, linoleic, palmitic, stearic, caffeic acids), vitamins (riboflavin, niacin, thiamine, pyridoxine, ascorbic acid), and minerals (in descending order: potassium, calcium, magnesium, phosphorus, manganese, sodium, iron, zinc, copper).

Traditional Dosage

No proven safe or effective dosage of cardamom has been established for adults over 18 or children. For digestive support, folk medicine recommends about 1 teaspoon of cardamom fruits or 2–5 grams of leaves, steeped for 10–15 minutes in boiling water, to be taken internally. Traditionally, about 1.5 grams of cardamom fruits are consumed daily. Tincture, made by macerating cardamom in 60% alcohol at cold temperature, is usually taken once daily at a dose of 1–2 grams.