Cardamom – named the ‘queen of the spices’ – belongs to the same spice family as ginger. It’s cultivated in India, Sri Lanka and Central America and has been used in culinary and traditional medicine practices since ancient times. It has warming properties, like cinnamon, nutmeg, clove and ginger and enhances both sweet and savoury dishes from around the world. Whole pods feature prominently in meat and rice dishes such as curries, whereas the ground form is used in desserts, especially pastries and Scandinavian breads.
Health benefits of cardamom include:
- 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
