Cardamom: Benefits and uses : Your online pharmacy selection

What is cardamom?
Cardamom is a spice extracted from the seeds of various plants belonging to the Zingiberaceae family, the best-known of which is Elettaria cardamomum. Native to Southeast Asia, it is renowned for its complex, lemony, floral and slightly peppery fragrance. Cardamom takes the form of small, oblong pods containing tiny black seeds. These seeds contain the aromatic compounds responsible for its unique flavor. Highly prized in cooking, it can be used in both savory and sweet dishes, as well as in various medicinal preparations and beverages (teas, infusions).

What are the main varieties of cardamom?
There are two main categories:

• Green cardamom(Elettaria cardamomum): considered the "real" cardamom, it is more subtle and delicate. Its light-green pods conceal seeds with a fresh, slightly spicy flavor.
• Black cardamom(Amomum subulatum): larger and darker, it has a more intense, smoky, slightly camphorated aroma. It is widely used in Indian cuisine to spice up simmered dishes, curries or fragrant rice preparations.

Other, lesser-known varieties exist locally, but green cardamom remains the most common on the international market, especially for pastries and hot drinks.

What are cardamom's active compounds?
Cardamom 's aromatic richness comes mainly from its essential oils, made up of terpenes and volatile compounds such as cineole, limonene and terpineol. These substances give cardamom a series of functional properties:

• Carminative effect: facilitates expulsion of intestinal gases and aids digestion.
• Antiseptic action: certain compounds present in the essential oil can limit the proliferation of harmful micro-organisms.
• Anti-inflammatory properties: in traditional use, cardamom is sometimes used to relieve certain digestive or oral discomforts.

The concentration of active compounds varies according to quality, seed freshness and processing method (whole pods, hulled seeds, powder).

Why is cardamom so popular in cooking?
Cardamom seduces with its complex aromatic notes, combining freshness, slight spiciness, lemony nuances and a minty background. This unique organoleptic palette makes it a key ingredient in many gastronomic dishes:

• In savory dishes: it flavors curries, marinades, meatballs, sauces and soups. Combined with other spices (cumin, coriander, cinnamon), it adds a refined touch and stimulates the appetite.
• In desserts: cardamom is appreciated to spice up sweet preparations, such as brioches, cookies, dessert creams or ice creams. Its discreet, floral fragrance goes wonderfully well with citrus, vanilla or chocolate.
• In beverages: it's found in the famous Indian chai tea, in certain Middle Eastern flavored coffees and in exotic liqueurs. It also adds a spicy note to syrups and original cocktails.

The use of cardamom in cooking varies according to its form: whole pods (for infusion), slightly crushed seeds (to release aromas), or powder (for immediate incorporation).

Does cardamom have digestive benefits?
In Ayurvedic tradition and in various Asian medicines, cardamom is renowned for its digestive virtues. Its aromatic compounds can :

• Stimulate the production of digestive juices and facilitate digestion.
• Reduce gas formation and bloating thanks to its carminative effect.
• Help soothe certain stomach upsets, especially when combined with other mild spices (fennel, coriander).

However, these effects may vary from person to person, and medical advice should be sought for persistent or severe digestive problems.

Is cardamom good for breath?
Yes, cardamom is considered a natural breath freshener, mainly thanks to the cineole and limonene present in its essential oils. Chewing a few cardamom seeds or drinking an infusion of this spice can help combat bad breath.
In addition, its (moderate) antiseptic and aromatic qualities can help sanitize the oral cavity by limiting the proliferation of certain odor-causing bacteria. However, it is a complement to good oral hygiene, not a substitute for regular brushing and care.

Are there any contraindications to using cardamom?
As a general rule, cardamom is considered a safe spice for most people when consumed in usual quantities. However, there are a number of aspects to which attention should be drawn:

• Some people may be allergic to cardamom or to other spices in the same family (Zingiberaceae). Symptoms may include itching, mouth irritation or skin reactions.
• In high doses or with prolonged use (in the form of concentrated supplements), cardamom may interact with certain treatments, especially if combined with other medicinal plants. It's best to seek the advice of a healthcare professional if you're undergoing a specific treatment or have a medical history.
• Pregnant or breast-feeding women are advised to use cardamom in its conventional food form rather than as a concentrated extract, as a precautionary measure.

On the whole, normal use in cooking presents no major concerns.

How to choose and store cardamom?
To best preserve cardamom's aroma, here are a few tips:

• Choose whole pods: the seeds inside retain their volatile compounds better. Once the pods are opened, the fragrance dissipates more quickly.
• Check appearance: quality pods are firm, uniform in color (green for green cardamom) and free from traces of moisture or mold.
• Storage: store cardamom in an airtight container, away from light and heat. Whole pods can be kept for several months without losing their aromatic power. Shelled seeds and powder are more sensitive to oxidation, so it's best not to buy too much in advance.

How do I grind cardamom?
If you wish to use ground cardamom, it's best to opt for a homemade grind to benefit from the freshest possible aroma. To do this

1. Open the pods and remove the black seeds.
2. Place in a small mortar, spice grinder or coffee grinder (special spice grinder if possible).
3. Grind to a fine or coarse powder, depending on use.

Note that for certain recipes (infusions, curries, desserts), you can simply crush the whole pods lightly to release the seeds and infuse the whole, then remove the pod before serving. It all depends on the desired result: a diffused fragrance in a dish or a pronounced aftertaste.

Is cardamom available as an essential oil?
Yes,cardamom essential oil is available on the market. It is obtained by steam distillation of the seeds and has a high concentration of aromatic compounds (such as cineole). It is traditionally used in aromatherapy for its properties:

• Digestive: it is used to relieve certain gastrointestinal discomforts or nausea (by inhalation or diluted local massage).
• Invigorating: its stimulating fragrance can provide a mild energizing effect.
• Purifying: air diffusion can help purify the indoor environment.

However, care must be taken when using essential oils: doses must be respected, they should not be applied undiluted to the skin or mucous membranes, and individual contraindications (allergies, pregnancy, etc.) must be taken into account.

How to use cardamom to prepare a hot drink?
An infusion of cardamom adds a spicy, refreshing note. Here's a simple method:

1. Lightly crush 2 or 3 cardamom pods to release the seeds.
2. Add them to a saucepan with about 250 ml water (one cup).
3. Bring to the boil, then simmer for 2-3 minutes.
4. Turn off the heat and cover to infuse for a further 5 minutes.
5. Strain and enjoy plain or with a little honey, lemon or cinnamon.

Cardamom also goes very well with black tea (especially the famous Indian chai tea), coffee or even hot chocolate. In the Middle Eastern tradition, ground cardamom is sometimes added directly to coffee before percolation, for a particularly aromatic result.

How to combine cardamom with other spices?
Cardamom blends harmoniously with many spices and ingredients. Here are a few examples of synergies:

• Cinnamon and ginger: ideal for hot drinks (chai, mulled wine) and spicy pastries (gingerbread, cookies).
• Saffron: enhances rice dishes, paellas and rice pudding-type desserts.
• Pepper (black pepper, pink berries): enhances the spiciness of white meats, fish and sautéed vegetables.
• Coriander: in marinades, curries and Asian soups, the balance between the freshness of cardamom and the sweetness of coriander works wonders.

It's best to dose gradually, as cardamom has a powerful fragrance and can quickly overpower other ingredients if used in excess.

Conclusion
Cardamom is a spice of great nobility, prized the world over for its complex aromatic profile and interesting culinary and wellness properties. Its moderate use in food offers a variety of flavors, whether to enhance savory dishes, sublimate desserts or spice up hot drinks. In addition to adding an exquisite touch, it can also contribute to digestive comfort and freshen breath. To take full advantage of its qualities, you need to choose good-quality whole pods, store them properly and adjust the dosage to suit individual tastes and tolerances. With these precautions in mind, cardamom is an invaluable asset for diversifying your cuisine and enriching your daily life with enchanting fragrances.