Cardamom appeared in India and China 3000 years ago. The ancient Greeks and Romans also used it. Cardamom was valued more as a medicine than a spice. It was called “the most gentle spice”, which has “unusual healing power”.
Cardamom is considered by Ayurveda to be one of the most beneficial (sattvic) spices. It has carminative properties, improves digestion, treats diseases of the respiratory tract, nervous disorders. Cardamom tones the body, is a natural aphrodisiac, whitens pigmentation and improves complexion, freshens breath and has a positive effect on the brain.
Effect on tridosha
- Vati is beneficial by igniting agni (digestive fire), improving digestion, which is so often weak in this dosha.
- Kapha is beneficial in its ability to expel excess mucus, especially from the lungs and stomach .
- It also removes ama from the body, which so easily accumulates in this wet dosha.
- Balances pitta. With a good fire, digestion is the best way to preserve it.
- Thus, cardamom is good for all three doshas.
Cardamom seeds contain up to 8% essential oil, starch, fats, fiber, protein, phosphorus, potassium, iron, calcium, thiamin and riboflavin ( vitamins B1 and B2), niacin, vitamins C and A.
Contains terpenyl acetate, cineole, limonene, linalool, linalyl acetate, pinene, zingiberine, eucalyptol, zingeberene, borneol.
Medicinal properties of cardamom are used as follows:
- for flatulence
- to stimulate digestion, relieves the feeling of heaviness after eating, improves metabolism, burns fats, promotes weight loss
- for diseases of the digestive system
- for diseases of the genitourinary system, as a diuretic
- for nervous disorders, depressions, stimulates the mind, heart, gives a feeling of joy
- with stones in the kidneys and gall bladder
- with migraines
- with nausea and vomiting
- to reduce the activity of the thyroid gland when it increases functions
- to normalize blood formation
- to cleanse the body of mucus and remove excess water
- to freshen the breath: cardamom seeds are chewed to eliminate bad breath
Be healthy!
