Let Food Be Your Medicine: Cardamom

It is the first day of spring, but the Seattle weather didn’t seem to get the memo. It is raining, damp and cold. Fortunately, though, I am feeling ensconced in a sense of nurturing warmth brought to me by the aromatic cardamom-infused soy latte I am drinking at the moment.

I have been thinking about cardamom for weeks now. It began one day when I noticed I was afloat in a cardamom meme stream; it seemed that in every note I read—from my Twitter feed to friends’ emails—almost everyone was talking about some delicious dish that featured this aromatic culinary treasure. In that moment, bolstered by my own fondness for this curry- and chai-staple, I decided that I would start my Let Food Be Your Medicine series—which will highlight the culinary and medicinal uses of herbs and spices—with a focus on cardamom.

And, as cardamom and coffee make a well-versed pairing, a marriage of flavors that represents hospitality in Middle Eastern countries, it seemed a natural idea to begin the writing of this post by enjoying this delightful and convivial beverage.

While cardamom may be today’s “it-spice” it has been a part of medicine cabinets and kitchens for thousands of years. Like many other spices, it was first used for its therapeutic, rather than culinary, properties. It was featured in Ebers Papyrus, the Egyptian book of medicinal plants that dates back to 1550 B.C. In addition to a healing remedy, it was also used by the ancient Egyptians as a perfume and an embalming agent. It plays an important role in Ayurvedic medicine as well as in Indian cooking where it is integral to dishes like curries and chai. Unlike some other spices, cardamom never really took hold across Europe, although it is a mainstay in Scandinavia where it is used in baked goods and sausages. Interestingly, it is not India or the Middle East that is the largest exporter of cardamom, but Guatemala, whose tropical climate is well suited to this plant.

Types of Cardamom

There are two types of cardamom: green and black. Both belong to the ginger family, but as their botanical genera show—the green’s is Ellettria while the black’s is Amomum—they are more like cousins than brethren.

Green cardamom (Ellettria cardamomum) is often called “true cardamom.” It has a camphor-like flavor with hints of citrus and features avocado green pods which house tiny brown seeds. Some recipes feature the pod, while others call for just the seeds themselves (either whole or ground). Green cardamom is the type used in chai, Indian sweets, and some curry blends. It is also the variety featured in qahwat al-hail, the cardamom coffee that is a staple in Middle Eastern countries where it serves as a symbol of hospitality.

Black cardamom (Amomum sublatum and Amomum costatum) looks and tastes different than the green type. It has a very smoky flavor and large brown rough-hewn pods. Black cardamom is not generally used in sweet dishes like the green variety; rather, it’s a foundation ingredient of many savory recipes including braised meats and curries and is used in the spice mixture, garam masala. Black cardamom is also called for in some Szechuan and Vietnamese dishes.

Additionally, you may see white cardamom, which is used in Northern European baked goods. It is not a different variety but rather a bleached version of the green pods. As sulfur dioxide is used as the bleaching agent, those who are sensitive to sulfur-containing chemicals (including people with asthma) may want to avoid this type of cardamom.

Health benefits

Green cardamom is a staple in the material medica of Ayurvedic and Unani medicine (the latter being a healing system derived from ancient Greek medicine that is popular in the Middle East). While it is called for in a wide range of conditions, owing to its carminative properties, one of its most common uses is for digestive health, including the relief of indigestion and flatulence. These benefits are not just rooted in tradition; in fact, there seems to have been enough supporting research evidence to support its efficacy so as to include green cardamom in the German Commission E Monographs as a remedy for dyspepsia (another word for indigestion). The digestive benefits don’t seem to be limited to the green variety as black cardamom is also used in traditional Chinese medicine for certain stomach conditions.

As noted, cardamom’s benefits are more expansive than just bolstering digestion. Chewing on a few seeds is also known as an antidote for bad breath and something that the ancient Egyptians used to help clean their teeth. Cardamom is also said to have aphrodisiac properties, the virtues of which were extolled in the legendary tale of The Arabian Nights.

Selecting, Storing, and Preparing

While black cardamom is sold in its whole pod form, there are three ways to purchase green cardamom: whole pods, seeds, or powdered form. The pods are ideal since they are the most versatile as some recipes call for pods, some for seeds. Additionally, they have the longest shelf life since they are the least vulnerable to oxidation.

Yet, if you’re not inclined toward the Virgoan task of separating the seeds from the pod, consider buying the decorticated (shelled) seeds. If your recipe calls for cardamom powder, you can grind the seeds in a spice mill or coffee grinder.

Pre-ground cardamom is also available in stores, but this will provide you with the least aromatic spice since its volatiles oils may have oxidized. If you’re in a pinch and only need a pinch (or two) to make a recipe, you may still want to consider this as an option.

Like all spices, it is best to keep cardamom in an airtight container away from heat and direct light.

If your local markets don’t carry cardamom, there are online resources through which you can purchase this wonderful spice. One of my favorites is World Spice Merchants.

Ways to Enjoy

There is a multitude of ways that you can savor the aromatic flavor of this health-promoting spice:

• Cardamom is delicious in many desserts from coffee cake to speculaas (Dutch windmill cookies) to the Indian rice pudding kheer.
• One of cardamom’s most well-known uses is as an integral ingredient in chai. There are so many different recipes for chai that you’re bound to find one—or many—that become your favorite(s). Here’s a delightful one that I found on a beautiful chai website.
• You can make a modified version of Arabic coffee by adding powdered cardamom to your ground coffee before brewing. Alternatively, you can make a cardamom simple syrup (ideally with raw, rather than refined, sugar), which you can add to coffee or homemade lattes.
• For a digestive soothing beverage, make cardamom tea by simmering 1-1/2 tsp of cardamom seeds in 12 ounces of water for 8-10 minutes and then adding 2 tsp lemon or orange juice, and a little bit of honey.
• Curries are a flavorful way to enjoy cardamom (as well as other Indian spices). There are lots of curry recipes you can find on the Internet or in Indian cuisine cookbooks. We make simple recipes at home by combining cardamom-containing curry blends with ghee, vegetables, beans (or lamb), and coconut milk. Sometimes, we’ll use garam masala instead of a curry mixture; you can buy this spice blend premixed or make it yourself.

Cardamom is prized throughout the world for its aromatic flavor as well as its health benefits. I hope you enjoy adding a bit of it to your culinary repertoire and steeping in the pleasure that it will bring you.

Do you have a favorite recipe for cardamom-containing chai, curry dishes, or baked goods? If so, consider sharing it with other readers in the Comments section.