Gentle on digestion
May help digestion and ease bloating, gas and nausea.
Benefits of cardamom
Green cardamom is loved for its sweet flavour, and has been used in traditional medicine for centuries for a range of potential benefits.
What it is traditionally used for
Taken from our own brochure. Where the evidence is suggestive rather than settled, we say so.
May help digestion and ease bloating, gas and nausea.
A chewed pod freshens breath, and its cineole may help fight the bacteria behind bad breath.
May help protect cells and ease inflammation. Some studies suggest it may support healthy blood pressure.
Its warming oils may help ease congestion, and a warm cup can soothe a sore throat.
Some studies link it to better blood sugar balance, though research is still ongoing. It is not a treatment.
Its sweet, uplifting fragrance is widely used to help people relax.
In your kitchen
A little goes a long way, and it goes into far more than chai.
Crushed pods in biryani, pulao and curries; freshly ground in garam masala.
A pinch in brownies, payasam, kesari bath or waffle batter.
One pod per pot of chai. Simmer spent husks into a syrup.
The husk keeps the oil in. Whole pods stay aromatic for months (the pack carries a 12-month best-before); ground cardamom fades within weeks. Crush a pod for anything that simmers, and grind only the seeds for powder.
StorageAirtight, away from sunlight and the stove.
How much to buyA daily household uses about 50 g in a couple of months. Compare the seven sizes →
The aroma
Crush one pod into the morning chai and the whole house knows. That lift is the volatile oil, the first thing old cardamom loses.
Good to know
Very little: one pod in a pot of chai, three or four in a kilo of rice. We do not recommend concentrated or supplement forms on the strength of this page.
No. Green cardamom (Elettaria cardamomum) is the sweet one we grow. Black cardamom is a larger, smoke-dried pod for savoury cooking. They are not interchangeable.
Both, indirectly. A bolder pod usually matured fully on the plant, when its oil is highest. Everything here is the 8 mm+ bold grade.
Both. Simmer the whole crushed pod, grind just the seeds for powder, and keep spent husks for syrup.
Straight from the estate
What the estate is doing, when the new lot is packed, and the odd recipe from our own kitchen. No more than that.
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