Cardamom

At a Glance

Common name

Cardamom

Scientific name

Elettaria cardamomum

Family

Zingiberaceae

Region

India

Plant part

Seeds and pods

Caffeine

Caffeine Free

Evidence

Limited

Safety review

Safety information on file

Botanical Description

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.

Also known as: Green Cardamom, Queen of Spices

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 Preparation

Modern Evidence

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 describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.