Among the seeds that have left their mark on the history of natural medicine, few are as versatile as cardamom. Exotic, aromatic, and with a rich, ancient past, this small pod holds secrets that modern science is only beginning to uncover.
According to a study published in Phytotherapy Research, regular consumption of cardamom may help regulate cholesterol levels, improve digestion, and boost overall metabolic health.
What Is Cardamom and Where Does It Come From?
Often referred to as the “queen of spices,” cardamom is a plant from the Zingiberaceae family, closely related to ginger. Its small green or black pods contain fragrant seeds that have been used for centuries in medicine, cooking, and perfumery.
Originally native to the dense forests of southern India, cardamom is now cultivated in countries such as Guatemala (the world’s largest exporter), Sri Lanka, and humid regions of the Middle East, where it’s commonly used in Arabic coffee.
There are two main types:
Green cardamom (Elettaria cardamomum): Mild in flavor, ideal for culinary and therapeutic uses.
Black cardamom (Amomum subulatum): Bolder and smokier, used more often for medicinal purposes in systems like Ayurveda.
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