Cardamom

Cardamom fruits may be collected from wild plants, native to the moist forests of southern India, but most cardamom is cultivated in India, Sri Lanka, and Guatemala. The fruits are picked or clipped from the stems just before maturity, cleansed, and dried in the sun or in a heated curing chamber.

Cardamom (Elaichi) from India. In Asia, both types of cardamom are widely used in both sweet and savory dishes, particularly in the south. Both are frequent components in spice mixes, such as Indian and Nepali masalas and Thai curry pastes.

cardamom, spice consisting of whole or ground dried fruits, or seeds, of Elettaria cardamomum, a herbaceous perennial plant of the ginger family (Zingiberaceae). The seeds have a warm, slightly pungent, and highly aromatic flavour somewhat reminiscent of camphor.

• Health Benefits of

• Aids digestion
• Freshens breath
• Balances blood sugar levels
• Lowers blood pressure
• Helps treat bronchitis
• Acts as a stimulant improving circulation
• Helps manage diabetes
• Alleviates gastrointestinal discomfort during pregnancy
• Helps treat stomach ulcers