Discriptions

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.

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.

USES:

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.

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