Cardamom: Aromatic ‘Queen of Spices’
Fragrant pods and seeds with citrusy, minty notes—used whole or ground in sweet and savory dishes.
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What Is Cardamom?
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.
Nutrition Profile
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.
Health Benefits
- **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.
Possible Downsides
- **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.
How to Use
- **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.
Tip
Store **whole pods** airtight, away from light; grind only what you need for peak aroma.
- 1. Cardamom
Aromatična mahunarka (zelena/crna kardamom) – citrusno-mentolna nota, slatka i cvjetna
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