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Cardamom, known as the “Queen of Spices” is a perennial herbaceous plant with a pseudo stem and thick irregular shaped rhizomes.  Dried fruit or Cardamom capsule is the commodity of trade.

Light green cardamom is the most widely grown variety in Sri Lanka and comes from the plant Elettaria cardamomum. The cardamom pods are harvested and dried. The spice is derived from the black seeds which are encased in these light green pods.
It is a much sought after ingredient in Asian and Middle Eastern cuisine.
The seeds, oils and extracts of cardamom are thought to have impressive medicinal properties and have been used in traditional medicine for centuries.
Cardamom’s anti-oxidants and diuretic properties may lower blood pressure. It may protect from chronic diseases due to its anti-inflammatory effects, it may help with digestive problems including ulcers and may have antibacterial effects useful to treat infections.

Cardamom can be found as whole cardamom or in the ground form. It is also used in the extraction of oil and oleoresin. Cardamom is mainly used in the food industry as a flavoring agent in curry or meat dishes, sweets, confectionaries, in bakery products, and as an ingredient of curry (masala) powder. Cardamom Oil is used for flavoring of beverages and drinks such as coffee and tea. It is also used in Ayurveda and Chinese medicine as a powerful aromatic, stimulant, carminative, stomachic, and diuretic.

The most common way to use cardamom is in cooking or baking. It’s very versatile and often added to Indian curries and stews, as well as cookies, bread and other baked goods.
Adding cardamom to your cooking may be a safe and effective way to improve your health.