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Description: E. cardamomum is an aromatic evergreen perennial herb that is native to Southern India. It has long linear-lanceolate leaves with a pointed tip, white flowers with the central lip streaked with mauve, three-sided pods that turn greenish when ripe, containing small round black seeds, and fleshy thick lateral roots. 

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There are two varieties of cardamom, namely, black and green cardamom. The black cardamom is cheaper and less frequently used because its aroma is as piquant as the green cardamom.  

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Uses:

• The seeds are used as food spice, to make popular dishes such as biryani. 
• The seeds are used to flavour confectionery and pastries.   
• The seeds are used to flavour alcoholic and non-alcoholic beverages, such as masala chai tea.  
• The seeds are used to enhance mood.  
• The seeds are used to treat restlessness and sleep issues. 
• The seeds are steeped in hot water, with honey to make an infusion to manage asthma and treat bronchitis, colds, cough, and flu.
• The infusion is used to increase blood flow. 
• The infusion is used to treat nausea. 
• The seeds powder is an anti-emetic and anti-flatulent agent. 
• The ripe pods with seeds are chewed to promote oral hygiene and treat teeth and gum infections.
• The pods are used to make essential oil that is used in a diffuser. 
• The oil is added to balms, perfumes, massage oils, lotions, soaps, and detergents. 
• The ripe pods with seeds are used to treat diarrhoea, improve digestion, and promote weight loss. 
• The ripe pods with seeds are used to treat cataracts and the irritation of eyelids as well as improve eyesight. 
• The ripe pods with seeds as well as cardiac and kidney disorders. 

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Reference and further reading:

• Aneja, K.R. and Joshi, R., 2009. Antimicrobial activity of Amomum subulatum and Elettaria cardamomum against dental caries causing microorganisms. Ethnobotanical Leaflets, 2009(7), p.3.
• Ashokkumar, K., Murugan, M., Dhanya, M.K. and Warkentin, T.D., 2020. Botany, traditional uses, phytochemistry and biological activities of cardamom [Elettaria cardamomum (L.) Maton]–A critical review. Journal of ethnopharmacology, 246, p.112244.
• El Malti, J., Mountassif, D. and Amarouch, H., 2007. Antimicrobial activity of Elettaria cardamomum: Toxicity, biochemical and histological studies. Food chemistry, 104(4), pp.1560-1568.
• Jamal, A., Javed, K., Aslam, M. and Jafri, M.A., 2006. Gastroprotective effect of cardamom, Elettaria cardamomum Maton. fruits in rats. Journal of ethnopharmacology, 103(2), pp.149-153.
• Kumar, S. and Kumari, R., 2021. Traditional, Phytochemical and Biological activities of Elettaria cardamomum (L.) Maton–A review. International Journal of Pharmaceutical Sciences and Research, 12(8), p.4122.
• Nair, K.P., 2006. The agronomy and economy of Cardamom (Elettaria cardamomum M.): the “queen of spices”. Advances in agronomy, 91, pp.179-471.
• Vijayan, K.K., Madhusoodanan, K.J., Radhakrishnan, V.V. and Ravindran, P.N., 2002. Properties and end-uses of cardamom. In Cardamom (pp. 285-299). CRC Press.
• Singh, G., Kiran, S., Marimuthu, P., Isidorov, V. and Vinogorova, V., 2008. Antioxidant and antimicrobial activities of essential oil and various oleoresins of Elettaria cardamomum (seeds and pods). Journal of the Science of Food and Agriculture, 88(2), pp.280-289.
• Telja, R., Olavl, L. and Roberto, Q. 2006. Small cardamom-precious for people, harmful for mountain forests. Possibilities for sustainable cultivation in the east Usambaras, Tanzania. Mt Res; 26: pp.131-37.
• Verma, S.K., Jain, V. and Katewa, S.S., 2009. Blood pressure lowering, fibrinolysis enhancing and antioxidant activities of cardamom (Elettaria cardamomum).