Cardamom Seed

Botanical: Elettaria cardamomum
Family: Zingiberaceae (ginger)

Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom

Cardamom is both a stimulant and a carminative.  In Western medicine, Cardamom is used as a flavoring agent and also as a basis for medicinal preparations for indigestion and flatulence.  The Arabs attributed aphrodisiac qualities to this herb, and the ancient Indians regarded it as a treatment for obesity.  It has been used as a digestive since ancient times.

Disclaimer:
The information presented herein by Viable Herbal Solutions is intended for educational purposes only. These statements have not been evaluated by the FDA and are not intended to diagnose, cure, treat or prevent disease. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

History and Uses:
Cardamom is a perennial plant found commonly in southern India.  Its simple, erect stems grow to a height of six to ten feet from a thumb-thick, creeping rootstock, and the part of this plant used medicinally are the ripe seeds.  Cardamom is mentioned in ancient Vedic texts, and it also grew in the gardens of the King of Babylon in 720 B.C.  The ancient Egyptians chewed Cardamom to whiten their teeth and simultaneously sweeten the breath. Indian Ayurvedic medical texts of over two thousand years ago record its use as a spice to remove fat and as a cure for urinary and skin complaints.  Cardamom was used in perfumes by ancient Greeks and Romans and also recommended by Apicius, a famous Roman epicure, to counteract over-indulgence in drinking alcohol.  In Arab cultures, serving Cardamom to a guest was a sign of hospitality, and its aphrodisiac properties were described in Arabian Nights; people in the Middle East still believe that Cardamom possesses such properties.  Cardamom was also a favored ingredient in ancient love potions.  Today, Cardamom is cultivated in India, Nepal, Sri Lanka, Guatemala, Mexico, Thailand and Central America.  It is currently the third most expensive spice in the world, as each seed must be hand-picked.  It is a delicious herb that improves the appetite, and its primary chemical constituents include essential oil (borneol, camphor, carvone, cineole, eucalyptol, limonene, linalool, terpinine, sabinene) and caprylic acid.  The seeds and pods contain a volatile oil which is used in perfumes and as a stimulant.  Cardamom seeds are useful for problems of flatulence, but they are usually used as adjuvants with other remedies.  They are also used as a spice in cooking and as a flavoring agent in other medicines.  Cardamom is still used in a variety of cuisines today, primarily in and around the Indian subcontinent and in Scandinavia. Whole green Cardamom pods are as esteemed as the seeds they contain: Many pilafs, curries and other hot dishes call for Cardamom to be added whole.  It slowly infuses the dish with its essence, and the shell disintegrates as it cooks.  The Chinese use powdered Cardamom sprinkled onto cooked cereal to correct celiac disease (an intolerance for the gluten commonly occurring in children, marked by frequent diarrhea and continual digestive problems).   Cardamom improves circulation to the digestive system and lungs, and it also helps to improve mental alertness.  Topically, Cardamom has been used as an insect repellent.

Recommended Dosage:
Take one (1) to two (2) Capsules, up to three (3) times each day with water, one (1) hour before mealtimes.

Contraindications:
Currently, there are no warnings or contraindications with the use of Cardomom.

Capsule Information:
Our Cardamom Seed supplements are encapsulated in 100% Gluten-free, Vegetable Cellulose, Certified Kosher, size "00" Capsules. (click here for size comparison) Each capsule contains approximately 600 mgs.