The botanical name of Cardamom is Elettaria cardamomum. Cardamom is considered the “Queen of all spices” and originated from India, Nepal and Bhutan. It is known as an exotic spice and it’s existence dates back to the being of mankind. They grow widely in Kerala, Tamil Nadu and Karnataka.  Malabar cardamom and Mysore cardamom are the two major varieties of Indian cardamom. Although India is the largest producer of cardamom, only a small share of the Indian production is exported because of the large domestic demand.

Cardamom Benefits and Uses:

• Cardamom is usually green in colour and posses a strong aromatic flavour. It acts as a remedy for various dental, throat, lung and stomach related issues.
• Cardamom has a strong, unique taste, with an intensely aromatic fragrance. This sweet spice is used as flavorings in both food and drink. It features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is a major ingredient in Indian sweet dishes and drinks. This spice is often used in pickles, especially pickled herring; in punches and mulled wines; and sometimes with meat, poultry and shellfish.
• A mild stimulant, cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan. It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual. It is often used in baking in Scandinavia. The French use it in their demi-tasse. Cardamom added to milk neutralizes its mucus forming properties and it detoxifies caffeine in coffee.