Cardamom

Identity

Common Name

Cardamom

Scientific Name

Elettaria cardamomum

Botanical Family

Zingiberaceae

Native Region

Southern India and Sri Lanka

Cultivation Regions

India, Guatemala, Sri Lanka

Plant Parts Used

Seeds and pods

Synonyms

Green Cardamom, Queen of Spices

Caffeine Level

Caffeine Free

A tropical reed-like perennial 1–4 m tall with lance-shaped leaves and pale flowers on ground-level shoots, producing aromatic green pods containing small dark seeds. The pods/seeds are used.

Historical Background

Cardamom is the 'Queen of Spices,' valued in Ayurveda, Unani, and Middle Eastern and Nordic kitchens for thousands of years — a digestive, breath-freshener, and the defining scent of Arabic coffee (qahwa) and Indian chai.

Earliest recorded uses: Ayurvedic texts and ancient Greek trade; prized in Arabian markets from antiquity.

Cultural significance: Cardamom perfumes Arabic coffee and Indian chai alike — a spice of hospitality from Bedouin tents to Indian homes, and one of the world's oldest traded spices.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Sweet, floral, citrus-spice

Tea Information

Research Summary

Cardamom is widely used as a digestive and aromatic; clinical evidence is limited, with a few small trials suggesting modest effects on digestion and blood pressure, but data are insufficient. It is best understood as a culinary and aromatic digestive.

Evidence levels reflect the currently available scientific literature and may change as new research emerges. Where evidence is limited or conflicting, this is stated plainly.

References & Sources