Cardamom
|
Botanical Name |
Elettaria cardamomum |
|
Family |
Zingiberaceae |
|
Other Names |
Cardamon, cardamomi, cardomom, Elettaria cardamomum var. cardamomum, mysore cardomom |
|
Description |
Perennial reed like herb up to 4m/13ft tall, long blade shaped leaves, yellowish flowers with purple tips, red/brown seeds |
|
Native to |
Sri Lanka and Southern India |
|
Parts used |
Seeds, fruits |
|
Harvesting |
October-December |
|
Actions |
Antiseptic, antispasmodic, aphrodisiac, carminative, cephalic, digestive, diuretic, sialogogue, stimulant, stomachic, tonic |
|
Extraction |
Steam distillation of died fruit |
|
Constituents |
Terpinyl acetate, cineol, linalyl acetate, pinene, zingiberene Volatile oil –1,8-cineole, alpha-terpinylacetate, limonene, alpha-terpineol, sabinene, linalool, nerolidol, farnesol, 3-methyl-pentan-2-ol |
|
Traditional uses |
Used in Chinese medicine for over 3000yrs for pulmonary disease, fever, digestion, urinary disorders |
|
Digestive |
Anorexia, colic, cramp, dyspepsia, flatulence, halitosis, heartburn, indigestion, vomiting |
|
Other Uses |
Soaps, cosmetics, perfumes, flavouring |
|
Other Notes |
It is referred to in ancient Sanskrit texts as “ela” |
|
Caution |
Essential oil Do not use on babies, infants, and children |