Cardamom

Cardamom consists of two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. In South Asia green cardamom is called elaichi in Marathi, Hindi and Urdu. It is called elakkaay in Telugu and elam in Tamil. All these cardamom species are used as cooking spices. Medically, cardamom is used for flatulent indigestion and to stimulate the appetite in people with anorexia. Moreover, in Ayurvedic medicine it is used as a carminative, diuretic, stomachic and digestive, and for cough, colds and cardiac stimulation. Cardamom has been used in traditional medicine against kidney and urinary disorders,6 and as a gastrointestinal protective.

Cardamom oil has reported anti-inflammatory8 and antibacterial uses.9 In India, green cardamom (A. subulatum) is broadly used to treat infections of the teeth and gums, to prevent and treat throat trouble, congestion of the lungs and pulmonary tuberculosis, asthma, heart disease, inflammation of the eyelids and digestive disorders. When mixed with neem and camphor, cardamom is used as a nasal preparation to treat colds.
An infusion of cardamom can be used as a gargle to relieve sore throats, which has led to its use in cough sweets. Cardamom is also reportedly used as an antidote for both snake and scorpion venom and for food poisoning. In traditional Chinese medicine it is used to treat stomachache, constipation, dysentery, and other digestion problems. Cardamom pods, fried and mixed with mastic and milk, are used for bladder problems. The seeds are popularly believed to be an aphrodisiac.