Cardamom is a much-loved spice, and to the surprise of many, it has three varieties: green, black, or red. It belongs to the same family as turmeric and ginger and is indigenous to India and Sri Lanka. It is now grown in Cambodia, Guatemala, Indonesia, Mexico, and Vietnam and is one of the most expensive spices.
Ayurvedic Energetics:
Pungent, Sweet, Cooling/Warming and VPK=
Antioxidant, digestive, antidiabetic, anti-inflammatory, anti-cholesterol, antiviral, antitumoral, antifungal, diuretic, vulnerary, mildly sedative, and calmative, lowers hypertension and builds immune response.
Green Cardamom has approximately 12 seeds in its pod and is picked before it is fully ripened because when it is fully ripened, the pod can open, and the seeds can blow away. This variation is sweet and slightly herbaceous, with a lemony-eucalyptus-like flavor, which is more flavorful and cooling in nature.
Black Cardamom has approximately 45 seeds in its pods and is unknown. It is from the same family but unique in looks, aroma, and taste. It is dried over an open fire, giving it a hot, smoky, pungent flavor and nature. It is used for respiratory disharmonies and is a strong digestive.
Red Cardamom is the least well-known variety, with approximately 35 seeds in its pod. These pods are much thicker and stronger than the green and black varieties, resemble a walnut shell, and are warming in nature.
Cardamom is usually ground but can be used in some dishes and medicinal formulas in its whole state when the processing/cooking time is longer.
Comments