What Is Cardamom
Scientific Name: Elettaria cardamomum
Other Names: Amomum cardamomum, Bai Dou Kou, Black Cardamom, Cardamome de Malabar, Cardamome Noire, , Cardamome Verte, Cardamomo, Cardomom, Cardomomi Fructus, Ela, Elettaria cardamomum, Green Cardamom, Huile Essentielle de Cardamome, Indian Cardamom.
Cardamom (Elettaria cardamomum) is a plant that is native to India, Bhutan and Nepal in the ginger family Zingiberaceae, that is highly valued as an expensive culinary spice next only to saffron and vanilla. Cardamom fruits or seeds are primarily used as the flavouring for drinks, bake goods and confection. Cardamom is also valued for its traditional use in herbal medicine, providing health benefits for those suffering from stomach problems, liver and gallbladder ailments, and as a stimulant. Other species that is closely related to genus Amomum in the ginger family are likewise called cardamom. These cardamom species have larger and darker fruits and have somewhat coarser taste and aroma.
Cardamom (Elletaria cardamomum) is a herbaceous perennial plant usually found in the wild in India and Sri Lanka but has since been cultivated in other tropical areas. Cardamom is a clumping plant of up 20 leafy shoots arising from the rhizome. The shoots are composed of overlapping leaf sheaths, lanceolate in shape with dark green color. The clump of leaves can reach up to 6 meters in height. Some shoots produce flowers on a drooping pinnacle. The flowers are both male and female and are pale green in color. The cardamom fruits are pale green to yellow in color but turn into brown when dried and contain 15 to 20 small aromatic seeds about 3 mm in length which are highly valued as flavoring.
|Cardamom, Nutrient value per 100 g.
(Source: USDA National Nutrient Database)
|Total Fat||6.7 g||23%|
|Dietary Fiber||28 g||70%|
|Vitamin A||0 IU||0%|
|Vitamin C||21 mg||35%|
|Percent daily values are based on 2000 Kcal diets.|
Cardamom being native in South India and Sri Lanka, it has a long history of use in Ayurveda medicine. When the Chinese discovered this spice, it was brought to China and likewise applied in traditional Chinese medicine.
Cardamom has long been used as an effective herbal remedy for digestion problems including intestinal spasms, irritable bowel syndrome (IBS), constipation, liver and gallbladder complaints.
Other traditional uses and health benefits of Cardamon include the treatment of;
Irritable bowel syndrome (IBS)
Loss of appetite
Sore mouth and throat
In recent years, claimed health benefits of Cardamom include its strong antioxidant property and an effective body detoxification agent,
Cardamom being rich in minerals like potassium, calcium, and magnesium maintains cell and body fluids that help control heart rate and blood pressure. It also contains copper and iron that is important in the production of red blood cells.
Cardamom is also rich in vitamins including riboflavin, niacin and vitamin C and contains essential oils that improve overall health.
Cardamom promotes urination that improves kidney function by eliminating excess calcium, urea, and other toxins. It is also used in the treatment of genital and urinary infections. Cardamom is also believed to improve sexual performance.
Other health benefits of cardamom are its use in the treatment of gum problems and in preventing bad breath. It is also used as an antiseptic and antimicrobial.
Scientific Studies Of Cardamom Health Benefits
Results have shown that administration of 3 g of cardamom powder to patients with primary hypertension of stage 1 for a period of 12 weeks demonstrated a significantly (p<0.001) decreased systolic, diastolic and mean blood pressure and significantly (p<0.05) increased fibrinolytic activity at the end of 12th week. The total antioxidant status was also significantly (p<0.05) increased by 90% at the end of 3 months.
Additionally, all study subjects experienced a feeling of well-being without any side-effects. Thus, the present study demonstrates that small cardamom effectively reduces blood pressure, enhances fibrinolysis and improves antioxidant status, without significantly altering blood lipids and fibrinogen levels in stage 1 hypertensive individuals. (Indian Journal of Biochemistry and Biophysics. December 2009).
Protective effect of Eleteria cardamomum (L.) Maton against Pan masala induced damage in the lung of male Swiss mice.
In a study conducted in Ranchi University India, the potential ameliorating properties of cardamom Elettaria cardamomum (E. cardamomum) L. Maton against pan masala induced damage in the lung of male Swiss mice was investigated. Results have shown that the lungs of pan masala treated group showed adenocarcinoma, edema, and inflammation with increased activity of acid phosphatase, alkaline phosphatase, and lactate dehydrogenase. While the deleterious effects were seen to be less in cardamom treated group and the enzymatic activity also decreased significantly (P<0.05) in the ameliorating group. This study suggests that cardamom supplementation may decrease the damage to the lungs of pan masala treated subjects. (Asian Pacific Journal of Tropical Medicine, July 2013)
Chemopreventive effects of cardamom (Elettaria cardamomum L.) on chemically induced skin carcinogenesis in Swiss albino mice.
The potential of cardamom as a chemopreventive agent was investigated in a study done in the College of Health Sciences, University of Hail, Saudi Arabia. The study was done on mice treated orally with 0.5 mg of cardamom powder in suspension continuously at pre-, peri-, and post-initiation stages of papilloma genesis compared with the control group. It was observed that the treatment of cardamom suspension by oral gavage for 15 days resulted in a significant decrease in the lipid peroxidation level of the liver (P < .01). In addition, the reduced glutathione level was significantly elevated in comparison with the control group (P < .05) following cardamom suspension treatment. These findings indicate the potential of cardamom as a chemopreventive agent against two-stage skin cancer (Journal of Medicinal Food, June 2012).
Antioxidative effects of the spice cardamom against non-melanoma skin cancer by modulating nuclear factor erythroid-2-related factor 2 and NF-κB signaling pathways.
Cardamom, a dietary phytoproduct, has been commonly used in cuisines for flavor and has numerous health benefits, such as improving digestion and stimulating metabolism and having antitumorigenic effects. A study done in Chittaranjan National Cancer Institute, Kolkata, India, investigated the efficacy of dietary cardamom against 7,12-dimethylbenz[a]anthracene (DMBA)-induced skin papilloma to genesis in Swiss albino mice that closely resembles human NMSC. Results from the oral administration of cardamom to DMBA-treated mice up-regulated the phase II detoxification enzymes, such as glutathione-S-transferase and glutathione peroxidase, probably via activation of nuclear factor erythroid-2-related factor 2 transcription factor in ‘DMBA+CARD’ mice. Furthermore, reduced glutathione, glutathione reductase, superoxide dismutase and catalase were also up-regulated by cardamom in the same ‘DMBA+CARD’ group of mice compared with DMBA-treated mice. Cardamom ingestion in DMBA-treated mice blocked NF-κB activation and down-regulated cyclo-oxygenase-2 expression. As a consequence, both the size and the number of skin papillomas generated on the skin due to the DMBA treatment were reduced in the ‘DMBA+CARD’ group. Thus, the results of the study suggest that cardamom has a potential to become a pivotal chemopreventive agent to prevent papilloma genesis on the skin (British Journal of Nutrition, Sept 2012)
Gut modulatory, blood pressure lowering, diuretic and sedative activities of cardamom.
Cardamom (Elettaria cardamomum) is traditionally used in various gastrointestinal, cardiovascular and neuronal disorders.
A study was done in the Department of Biological and Biomedical Sciences, Aga Khan University, Karachi, Pakistan have using Cardamom crude extract in guinea-pig, mice and rabbits suggested that cardamom exhibits gut excitatory and inhibitory effects mediated through cholinergic and Ca++ antagonist mechanisms respectively and lower BP via a combination of both pathways. The diuretic and sedative effects may offer added value in its use in hypertension and epilepsy. (Journal of Ethnopharmacology, February 2008).
Cardamom extract as an inhibitor of human platelet aggregation.
The Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India, investigated the protective effects of cardamom extract against platelet aggregation and lipid peroxidation. In the study, a sample from the blood of healthy volunteers was taken and the platelets were subjected to stimulation with a variety of agonists including ADP, epinephrine, collagen, calcium ionophore and ristocetin. Results have shown that the inhibitory effects of cardamom against lipid peroxidation and platelet aggregation were dose dependent and time dependent and an increase in the concentration of the aqueous extract of cardamom results to significantly decreased MDA formation.(Phytotheraphy Research, May 2005)
Allergic contact dermatitis from cardamom.
Cardamom is a popular traditional flavoring agent for baked goods and confectionery. A case is presented of a confectioner with a chronic hand dermatitis and positive patch test reactions to cardamom and certain terpenoid compounds present in the dried ripe seeds of cardamom. Dermatitis from skin exposure to cardamom has to the best of our knowledge not been reported.
Cardamom Side Effects And Warnings
Cardamom may be considered safe for most people in food amounts and there were no reported side effects from its consumption.
Cardamom is considered safe for use by pregnant and breastfeeding mothers if taken in food amounts. But caution should be taken if to be taken in large doses as there are no sufficient studies that determine its full effects.
Large doses of cardamom have been found to trigger gallstone colic that causes spasmodic pain.
Cardamom may trigger an allergic reaction for sensitive people. Severe side effects include difficulty in breathing, hive, swelling of skin and heaviness of chest.
Where To Buy Cardamom
Cardamom comes in several forms depending upon how the cardamom seed pods are treated. Cardamom is usually available in most grocery stores along with the other spices;
Green cardamom pods are the preferred form of this spice in its native country, India. This fancier cardamom has been picked while still immature and sun-dried to preserve its bright green color. Green cardamom pods are harder to find and more expensive than the other forms of cardamom in part because of their superior ability to retain aroma and flavor longer. This premium form of cardamom is all connoisseurs will use in any recipe which calls for cardamom.
Cardamom seed has had the outer pod, or cardamom fruit, removed so that only the pure seeds remain. This form of cardamom spice is sometimes called cardamom-decort, which simply means the seeds have been removed from the pods or hulled. The seeds are crushed or ground prior to use, which provides plenty of cardamom flavor at a more economical price, substitute 12 seeds for every whole pod called for in a recipe.
Black cardamom is the seed pods of closely related species that also are aromatic and have an appearance similar to that of true cardamom. Although, black cardamom is not a suitable substitute in recipes that call for cardamom. Its flavor is much earthier with sweetness and a flowery accent that is different from that of true cardamoms. It is an ingredient used in some African cooking and abroad to add a bacon-like a flavor to some vegetarian dishes.
Ground cardamom is convenient to have for baking and other applications where the spice needs to be ground. Freshness and thus flavor are of course compromised when cardamom is pre-ground because it loses flavor soon after grinding. To appreciate cardamom’s true flavor we suggest grinding it before use in a spice mill, electric coffee grinder, or mortar and pestle.
White cardamom that was commonly available in the North America and Europe had been bleached to achieve its color or lack of it. It is used in baking and some desserts because its color helps keep light colored batters, sauces, and confections speck free. The bleaching process also destroyed much of the cardamom’s flavor leading to white cardamom’s decline in popularity.