Elettaria cardamomum | Family: Zingiberaceae (ginger family)
As autumn gives way to winter, one of my favourite warming, aromatic spices to reach for is cardamom, often called the Queen of Spices. With its fragrant, sweet and slightly citrusy flavour, it brings warmth to everything from chai and coffee to curries and winter puddings. It always reminds me of my annual trips to India, where I love wandering through the spice markets, seeing the wonderful displays of spices piled high, with the green cardamom pods among the most recognisable.
But there’s much more to this little green pod than its wonderful flavour. Cardamom has been valued for thousands of years in traditional medicine. Its warming and stimulating properties make it a particularly lovely spice to enjoy during the colder months.
A spice with a fascinating history
Cardamom belongs to the same family as ginger and originates from the Western Ghats of southern India, where it once grew so abundantly that the region became known as the Cardamom Hills.
Cardamom has a history stretching back at least 4,000 years. The ancient Egyptians used it for medicinal purposes, rituals and embalming, and chewed the pods to sweeten their breath. The ancient Greeks and Romans used it in perfumes and aromatic oils, while the Vikings brought it back to Scandinavia following their travels.
In Ayurvedic medicine, cardamom has long been esteemed for its ability to lift the spirits, reduce pain, restore vitality and induce a calm, meditative state of mind.
In the Middle East, cardamom is traditionally added to coffee, combining the bitterness of coffee with the sweet, pungent flavour of the pods. Cardamom is known to neutralise the overstimulating effects of caffeine and benefit the nervous system.
A wonderful digestive herb
One of cardamom’s most valued medicinal uses is its ability to support digestion. Its seeds have a warming and invigorating effect on the body, stimulating the secretion of digestive juices, improving appetite and enhancing digestion and absorption of food.
Cardamom is a carminative and antispasmodic herb, helping to ease indigestion, colic, wind and bloating. Its relaxing effect on the smooth muscles of the digestive tract makes it particularly useful for settling a stomach affected by stress or tension.
Cardamom is also traditionally used to ease nausea and travel sickness. In India, it is common practice to offer cardamom pods at the end of a meal, both as a digestive aid and a natural breath sweetener.
Comforting during winter
Traditionally, cardamom has been used for respiratory complaints, including coughs, colds and sore throats. Its expectorant action helps to clear phlegm from the nose, sinuses and chest, while slowly chewing the seeds can soothe an irritated throat and cough.
Cardamom contains aromatic essential oils, including cineole, limonene and terpineol, which contribute to its antimicrobial and anti-inflammatory properties.
Lifting the spirits and calming the mind
Cardamom has long been valued for its beneficial effects on the nervous system. In Ayurvedic medicine, it is considered a rejuvenating herb, used to restore energy, lift the spirits and encourage a calm, meditative state.
Herbalists also value cardamom for helping to relieve tension, anxiety and nervous exhaustion, as well as improving memory and concentration.
Supporting circulation
Cardamom’s warming properties extend to the circulatory system. It is traditionally used to stimulate circulation and encourage warmth throughout the body, making it particularly beneficial during the winter months.
Its essential oils also have antioxidant and anti-inflammatory properties, and research has explored cardamom’s potential benefits for blood pressure, cholesterol and metabolic health.
How to enjoy cardamom at home
Cardamom is wonderfully versatile in the kitchen. Its sweet, pungent flavour makes it a delicious addition to fruit compotes, milk-based puddings, cakes, curries, relishes and pickles. It also adds a lovely aromatic warmth to coffee, hot punches and mulled wine.
One of my favourite ways to enjoy cardamom during the colder months is in a warming cup of homemade chai.
Warming Cardamom Chai
Ingredients
3 whole cardamom pods
250ml water
250ml milk
2 whole cloves
½ tbsp fennel seeds
½ tsp aniseed
½ cinnamon stick
½ tsp chopped fresh ginger
2 tsp black tea leaves, such as Assam
2–6 tsp sugar or honey, to taste
Vanilla extract, to taste (optional)
Method
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Remove the cardamom seeds from their pods and discard the pods.
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Place all the ingredients except the tea leaves in a saucepan over a medium-high heat, stirring to combine.
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Stirring constantly, bring to the boil.
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Add the tea leaves, cover with a lid and remove from the heat.
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Leave to infuse for 10 minutes, then strain into mugs and serve immediately.
A final tip
Always buy whole cardamom pods rather than ready-ground powder. Simply peel the pods and crush the seeds just before use to enjoy them at their best.
Precautions: Large amounts of cardamom are not recommended for those who suffer from gastro-oesophageal reflux or gallstones.
