Cardamom is the seed of a plant belonging to the Zingiberaceae, or ginger family. 'Elettaria Cardomomum', as it is botanically known, is a perennial crop native to the shady rain forests of India, Sri Lanka and Malaysia. The Ancient Egyptians chewed cardamom seeds to whiten their teeth and the Greeks used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day.
There are two main types of Cardamom:
Though it is more popularly added to dishes to provide a strong aroma and flavor, in Ayurveda it is considered to be a very useful and effective medicine. In Ayurvedic texts cardamom is referred to as "ela".
Cardamom is said to assist in balancing all three 'doshas' in the human body (vata, pitta and kapha). For this reason, it is termed as a "tridoshic”. A small quantity of cardamom is especially beneficial in balancing "kapha”, which governs the structure of the body and protects it.
Cardamom Mango Lassi (smoothie)
Cardamom Chicken (masala murgh)
Cardamom Coffee Cake
Easy Cardamom Coffee