Cardamom, also known as “elaichi” or “badi elaichi” in Hindi, is a spice commonly used in Indian and Middle Eastern cuisine. It comes from the seeds of a plant in the ginger family and has a strong, unique flavor with hints of lemon and mint. It is used in both sweet and savory dishes and is a common ingredient in curry powders, masalas, and spice blends. Cardamom is also used in traditional medicine to treat a variety of ailments, including digestion problems and bad breath.
- “Elettaria cardamomum” in scientific terms
- “Green cardamom” or “true cardamom” to distinguish it from other types of cardamom
- “Ya-Liang” in Chinese
- “Hal leaching” in Arabic
- “Cardamomo” in Spanish
- “Cardamome” in French
- “Cardamomo” in Italian
- “Cardamom” in English
It’s known by different names in different languages which may vary according to the regions.
- Aids digestion: Cardamom has been used for centuries as a natural remedy for digestive problems such as gas, bloating, and indigestion.
- Freshens breath: Chewing on cardamom seeds or drinking cardamom tea can help freshen your breath and eliminate bad odors.
- Relieves sore throat: Cardamom has anti-inflammatory and antimicrobial properties, making it an effective treatment for sore throat.
- Lowers blood pressure: Cardamom has been found to have a blood pressure-lowering effect, making it beneficial for those with hypertension.
- Anti-inflammatory: The anti-inflammatory properties of cardamom can help alleviate pain and swelling in the body.
- Antioxidant: Cardamom is a rich source of antioxidants, which can help protect the body against damage caused by free radicals.
- Enhances skin: Cardamom is good for the skin as it has antimicrobial and anti-inflammatory properties that can help clear up skin conditions such as acne and eczema.
- Helps with respiratory issues: Cardamom can help clear up respiratory issues such as asthma, bronchitis, and coughs.
- Enhance cognitive function: Cardamom consumption may help in enhancing cognitive function, by improving memory and concentration.
- May help in cancer: Cardamom’s anti-inflammatory and antioxidant properties may help in preventing cancer. However, more research is needed to confirm this.
It’s important to note that many of these potential benefits are based on traditional or animal-based studies, and more human-based research is needed to confirm these findings. As always, it’s best to consult with a healthcare professional before making any changes to your diet or taking supplements.
Green cardamom, also known as “true cardamom,” is the most common type and is used extensively in cooking and baking. It has a delicate, complex flavor with hints of lemon, mint, and pine. Green cardamom is used in a wide variety of cuisines, including Indian, Middle Eastern, and Scandinavian.
Black cardamom, also known as “brown cardamom” or “moti elaichi,” has a smoky, earthy flavor and is used primarily in savory dishes. It’s mostly used in Indian cuisine and is less expensive than green cardamom.
Both types of cardamom have similar health benefits, but green cardamom is considered to be of higher quality and has a more delicate flavor.
Green cardamom is the most commonly used in cooking and baking, it is the most widely available and has a more delicate, complex flavor than black cardamom. Black cardamom is used primarily in savory dishes and has a smoky, earthy flavor.
Black cardamom, also known as “brown cardamom” or “moti elaichi,” has a smoky, earthy flavor and is used primarily in savory dishes. It has a stronger flavor compared to green cardamom. It’s mostly used in Indian cuisine and is less expensive than green cardamom. Due to its strong flavor, it’s used in small quantities in dishes and is mostly used in curries and rice dishes.
Chemicals found in Cardamom/Badi Elaichi
Cardamom, particularly green cardamom, contains a variety of chemical compounds that contribute to its unique flavor and potential health benefits. Some of the main chemicals found in cardamom include:
- Volatile oils: Cardamom contains a high amount of volatile oils, which give the spice its distinct aroma and flavor. The most important volatile oils found in cardamom are cineole and terpinene.
- Terpenoids: Cardamom also contains a variety of terpenoids, which are known for their anti-inflammatory, antioxidant, and antimicrobial properties.
- Amino acids: Cardamom is a good source of essential amino acids, which are important for maintaining good health.
- Minerals: Cardamom is also a good source of minerals, including potassium, calcium, and magnesium.
- Flavonoids: Cardamom is rich in flavonoids which are phytochemicals that act as antioxidants and have anti-inflammatory properties.
- Saponins: Saponins are naturally occurring plant compounds that are known for their anti-inflammatory and anticancer properties.
- Phytosterols: Phytosterols are compounds that occur naturally in plants that have cholesterol-lowering properties.
- Phenolic compounds: Phenolic compounds are naturally occurring compounds that act as antioxidants and anti-inflammatory agents.
These compounds are responsible for the distinct aroma and flavor of cardamom and are also believed to contribute to the spice’s potential health benefits.
