Ever since I began writing my cardamom article, the aroma of this enchanting spice has wafted through our house. It’s likely the result of the cardamom being strewn on the dining table for hours for the photo shoot as well as the pile of cardamom pods I placed upon my desk in the makeshift talismanic ritual I did when I posted the article, the first in my “Let Food Be Your Medicine” series. Yet, what’s probably making the greatest contributions to the billowing fragrance is the cardamon-infused coffee that I now brew every morning and even some afternoons.

With the essence of cardamom still surrounding me—and therefore still very much on my mind—I thought I’d write a follow-up blog post about another way to enjoy it in your healing repertoire: cardamom essential oil (made from green cardamom, Elletaria cardamomum). While not one of the more commonly found essential oils, cardamom can be a great addition to your personal apothecary. Read More…

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.” Read More…

Many people ring in the New Year with a glass of champagne. This year, I rang it in with kitchari. No, not the latest kitschy cocktail creation. Rather, the rejuvenating “rice and beans” dish that is a staple of Indian cuisine and Ayurvedic healing practices.

I hadn’t made kitchari in years (five years, to be exact). It had fallen off my radar screen. But as I looked for a recipe that would symbolize a New Year’s toast to my well-being, thoughts of kitchari sprang back into my culinary consciousness.

So what is this celebratory dish I’m writing about?

Kitchari is a traditional dish composed of legumes, basmati rice, and spices. Simple ingredients, simply prepared.

Oh wait, I am forgetting what some may consider the piece de la resistance of the kitchari, the ghee. A type of clarified butter, ghee not only makes the kitchari creamy—and the kitchen smell amazing—but is also thought to add to its health-giving properties. And, unlike some other forms of cooking fat, ghee has a relatively high smoke point—400-500F/204-260C—and therefore can be used in cooking without much worry of oxidation.

Speaking of kitchari’s health-giving properties, there are many. Read More…