Cardamom is the dried ripe fruit and it is one of the widely used spices in India, not only in India but all around the world now-a-days. A part of almost every Indian household, elaichi or cardamom (Queen of Spices) does not only add a rich flavor and aroma but also has countless health benefits. They are recognized by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small black seeds. There are two types, black cardamom and green cardamom, both forms are mainly used in the flavoring of processed foods and drinks such as sugary dishes, savories, garnishing agent in pulaos and other dishes, as well as a conventional flavoring in tea and coffee. The pods can be used whole or split when cooked in Indian substantial meals. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required.
1. Cardamom is used to take care of disorders of the stomach, asthma, bronchitis and heart tribulations. This pungent spice may also help prevent and relieve cold and flu symptoms. 2. Besides being a natural mouth freshener, cardamom improves digestion, relieves acidity, fights anemia. Cardamom oil is used in some ayurvedic medicines. 3. Part of the reason cardamom is such a good detoxifier is thanks to the diuretic properties. It helps clean out the urinary tract, bladder, and kidneys, removing waste, salt, excess water, toxins, and combating infections too.
In South India, the cardamom is mainly grown in Kerala, shady slopes of Western Ghats (especially in Idukki). India, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of ‘Gahwa’ – a strong cardamom coffee concoction which is a symbol for hospitality among Arabs.