Zingiberaceae.
Parts used: fruits (especially seeds).
Pharmacy name: cardamom – Cardamom! fructus (formerly: Fructus Cardamom!).
Botanical description. Cardamom is native to southwestern India. There it is grown, as well as in Java, Sri Lanka and other tropical areas. This herbaceous perennial, more than 4 m in height, has a powerful fleshy rhizome, from which a false stem formed by the bases of the leaves leaves with long inflorescences of 3-6 flowers. Linear-lanceolate leaves reach 70 cm in length and 8 cm in width. In the axils of narrow 3-4-cm covering leaves, there is 1 flower each. The corolla consists of 3 yellow narrow petals. The fruit is a 3-cell box, the size of which varies in different varieties. Successful cultivation requires rich soil and a warm, humid climate.
Collection and preparation. Harvesting in cultivated plantations begins 3 years after planting. And since the plant blooms all year, theoretically this can be done from January to December. But since the main flowering occurs in January-March, the fruit is harvested, respectively, in October-December. Harvesting cardamom is quite laborious, since the fruits ripen at different times, even in the same inflorescence. Harvesting begins shortly before full ripening so that the seeds do not fall out of the box. From 30% to the seventh year, the yield increases, then it decreases very quickly. Therefore, after seven years, new plantings are laid.
active ingredients. The main active ingredient is essential oil (in seeds up to 896). In addition, there are fatty oils, sugar, protein, gums and a lot of starch.
Healing action and application. Tea from cardamom in its pure form is used very rarely. But galenic products, mainly alcoholic extracts, are the main part of all kinds of digestive aids, helping with flatulence and used to stimulate appetite. My special advice. Mixed tea with cardamom works wonderfully, helping with heart disease, called by specialists Roem-held syndrome, which is caused by diaphragm pressure during severe flatulence.
- Collection: Cardamom 20.0 Cumin 20.0 Fennel 10.0 Pour two teaspoons of the collection into 1/4 liter of boiling water and strain after 10 minutes. Drink as needed for 1 cup.
Use as a condiment.It is not surprising that this medicinal raw material, which has a wonderful smell and a positive effect on digestion, is also a favorite spice supplement. Basically, cardamom is used in cooking as a flavoring agent, for example, in the preparation of dough for Christmas baking, traditionally along with anise, cinnamon and cloves. They are also seasoned with fruit dishes and compotes. It is known that the Greeks and Romans did this. In the manufacture of cold and hot dishes, we undeservedly use little cardamom. One can only regret this, because it is very useful for the stomach. But with it, as with any strong spice, it is necessary to manage very skillfully. Whoever takes this into account can give a subtle taste to various soups and sauces. Dishes from fish and meat, especially poultry, will acquire a special piquancy from cardamom and will be better absorbed. In small quantities, it can be added to sausage and ham. Do you know that lovers of ground coffee add a pinch of cardamom powder before brewing? However, it is also an essential part of the carry.
Side effects are unknown.