Cardamom: Aromatic ‘Queen of Spices’

Cardamom comes from the pods of **Elettaria cardamomum** (green) and **Amomum** species (black). The tiny seeds carry intense aroma used in curries, rice, coffee/tea and baked goods.

Per tsp ground (~2 g): **~6 kcal**, small amounts of **fiber**, **manganese**, and **magnesium**. Rich in volatile oils (e.g., **cineole**, **terpinyl acetate**) with antioxidant activity.

- **Digestive comfort:** Traditional use after meals; aroma may ease heaviness and support fresh breath. - **Antioxidants:** Spice polyphenols help counter oxidative stress. - **Sodium-free flavor:** Elevates taste without salt or sugar.

- **Strong flavor:** Overuse can dominate. - **Allergy sensitivity:** Rare but possible. - **Quality varies:** Pre-ground loses aroma; some blends may be adulterated—buy from trusted sources.

- **Crack pods** and lightly toast seeds; grind just before use. - Add to **chai/coffee**, **rice pilaf**, **curries**, stews and **baked goods**. - Use whole pods in syrups, custards or braises; remove before serving.

Store **whole pods** airtight, away from light; grind only what you need for peak aroma.