Cardamom

Cardamom is a member of the ginger family known for its unique flavor and aroma, which can be described as smoky, floral, citrus and sweet—all at the same time. A native of India and Malaysia, cardamom is harvested in October, and the whole pods are dried in the sun or in curing houses and then sorted according to color. Common cardamom, or Elettaria cardamomum, ranges from green to yellow-gray in color. The fruit of other species, however, may be brown, black, red or even white. The flavor of all cardamoms is best preserved when stored as whole pods since the seeds remain intact, although the pods are also ground into a spice. You can also purchase the seeds, which are sold as “decorticated cardamom.”

Many traditional Indian dishes feature different varieties of cardamom. Elettaria, or green cardamom, is combined with condensed milk and sugar to make sweets collectively referred to as mithai. Green cardamom is also used to flavor coffee and teas, most notably Masala chai. Since culinary connoisseurs consider green cardamon the premium variety, it is commonly used to flavor meats, poultry, seafood, vegetable dishes, soups and sauces. In contrast, Amomum, or black cardamom, imparts a slightly mint-like flavor and is an ingredient in garam masala, a seasoning blend used to flavor curries and rice dishes. Due to the cool sensation black cardamon leaves on the tongue, it is included in the formula for Eclipse Breeze, a breath-freshening gum produced by Wrigley.

Cardamon also has a long history of use in Ayurvedic medicine, as well as in Traditional Chinese Medicine. The volatile oil of the seeds contain cineol, linalyl acetate and alpha-terpinyl acetate, agents that are known to be antiviral and antibacterial. In China, Vietnam, Korea, Japan and India, black cardamon reigns as the traditional treatment for gastrointestinal disorders. From animal studies, we know that this effect is due to an increase in bile secretion and a decrease of gastric acid production. Green cardamon is also used to address digestive complaints, gall stones and kidney stones, as well as to reduce inflammation, break up congestion and treat urinary tract infections. It is also used extensively to treat infections of the gums. In Europe, the Commission E approves the use of cardamon to treat bronchitis, liver and gallbladder disorders, appetite loss, sore throat, fever and the common cold.

There is also scientific evidence emerging that cardamom counters oxidative stress and enhances the function of natural killer cells, indicating that it may play a role in preventing cancer. In fact, cardamon is currently being investigated as a potential therapeutic agent in the prevention and treatment of colon cancer.


References

“Physicians’ Desk Reference for Herbal Medicines,” Thomas Fleming, Chief Editor, et al; 2000

Asian Pacific Journal of Cancer Prevention; Dietary cardamom inhibits the formation of azoxymethane-induced aberrant crypt foci in mice and reduces COX-2 and iNOS expression in the colon; Sengupta A et al.; 2005 Apr-Jun;6(2):118-22

Asian Pacific Journal of Cancer Prevention; Inhibition of lipid peroxidation and enhancement of GST activity by cardamom and cinnamon during chemically induced colon carcinogenesis in Swiss albino mice; Bhattacharjee S et al.; 2007 Oct-Dec;8(4):578-82

Journal of Medicine and Food; In vitro investigation of the potential immunomodulatory and anti-cancer activities of black pepper (Piper nigrum) and cardamom (Elettaria cardamomum); Majdalawieh AF, Carr RI; 2010 Apr;13(2):371-81