Cardamom, org (1/2 lb.)
Item Number : 6872 Price: $17.95 Quantity :
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Certified Organic Cardamom seed powder (Elettaria cardamomum)
A common kitchen spice that supports healthy digestion.*
* Supports comfortable digestion* * Promotes a healthy appetite and fresh breath* * Promotes healthy elimination of mucus* * Supports healthy lungs and clear breathing*
* Rasa (taste): pungent, sweet * Virya (action): heating * Vipaka (post-digestive effect): sweet * Doshas (constitutions): Balancing for all doshas, may increase pitta if used in excess.
Commentary: Cardamom is an aromatic spice that awakens the appetite and supports healthy digestion without aggravating pitta. It supports balanced stomach acid levels and the downward flow of energy in the GI tract. This helps pacify vata and pitta, and promotes a comfortable post-meal experience. Cardamom removes excess kapha from the stomach and supports healthy mucus levels in the body. It also eliminates kapha from the lungs, supporting clear, comfortable breathing. In The Yoga of Herbs, Doctors Lad and Frawley write that cardamom “stimulates the mind and heart and gives clarity and joy”.*
For a 1 lb bag click here For five lbs or more in bulk click here
Herbal tablets that contain Cardamom include: Healthy Vata, Heart Formula, Immune Support, Kanchanar Guggulu, Lung Formula, Mental Clarity, Pitta Digest, Stress Ease, Women's Support, and Yogaraj Guggulu
Other products that contain Cardamom include: Avipattikar, Chyavanprash, Kanchanar Guggulu, Mahanarayan Oil, Sitopaladi, Talisadi and Yogaraj Guggulu
This product is organically grown and processed in accordance with the USDA's National Organic Program (NOP).
For more information on Cardamom visit: Wikipedia's entry for Elettaria
Herbs for life: Cardamom monograph
Search index page description Banyan Botanicals Cardamom is USDA certified organic, sustainably sourced, and fairly traded. Cardamom is also known as Chhoti elachi (Hindi), Ela Chhoti (Sanskrit), Lesser cardamom (English) and Heen ensal (Sinhalese). The botanical name of Cardamom is Elettaria cardamomum. Cardamom seed powder is available in ½ lb and 1 lb bags and in bulk bags of 5 lbs or more.
Botanical Name: Elettaria cardamomum, Zingiberaceae
Other names: Ela, Sukshma Cardamom(S), Elachi (H), Elam (T), Cardamom (E).
altBotany: Cardamom is a perennial plant with thick, fleshy rhizomes and leafy stems, attaining a height of between 1.2 and 5 meters. The leaves are subsessile, 30 - 60 cm long and 7.5 cm wide, oblong-lanceolate, and pubescent below. The flowers are borne in panicles that arise from the base of the vegetative shoots, upright at first but eventually becoming prostrate. The flower bracts are persistent, linear-oblong, up to 5 cm in length. The calyx is 1-3 cm long, the whitish convex lip streaked with violet. The oblong seed capsule is about 2.5 cm long, and marked with fine vertical ribs. Cardamom exhibits considerable variation under cultivation, which has led to much confusion regarding its identification. There are two primary varieties within this species: E. cardamomum var. major, which comprises the 'wild' or indigenous Cardamom found in Sri Lanka, and E. cardamomum var. minuscula, originally derived from the former, and now comprised of several cultivated races grown in Sri Lanka, South India and more recently, Central America. Among the cultivated varietals, Mysore fruits have a creamy pale color and a smooth surface; Malabar fruits are smaller, less smooth and have a darker color; Mangalore fruits are similar in color to Malabar but are rounder and have a rough pericarp; Allepy are narrower and the pericarp has a striated appearance, and varies in color from buff-green to green; Ceylon resembles Allepy but are longer and usually greener. The seed capsules are dried slowly, and in some cases bleached in the sun or with burning sulfur; more often however an attempt is made to preserve the green colour of the capsule by soaking them in a 2% sodium carbonate solution for 10 minutes (Kirtikar and Basu 1935, 2442; Warrier et al 1994, 360; Evans 1989, 469).
Part used: Seeds.
•Rasa: katu, madhura
•Virya: shita, laghu, ruksha
•Karma: dipanapachana, anulomana, chardinigrahana, shulaprashamana, arshas, chedana, kasahara, svasahara, hrdaya, vajikarana, Vatakaphahara (Srikanthamurthy 2001, 216; Dash 1991, 169; Nadkarni 1954, 475; Warrier 1994, 360-4).
Constituents: Cardamom is noted and valued for its volatile oil, which constitutes between 2.8 and 8% of the seed’s total weight (averaging about 4%). Among the many components of the oil are cineol, terpineol, terpinene, limonene, sabinene, camphene, camphor, p-cymene, cineol, a-ylangene, nerolidol, eugenyl-acetate and borneol. Other constituents include cardiolipin, phosphatidyl-ethanolamine, phosphatidyl-inositol, starch, gum, a yellow coloring agent, mucilage, fiber, manganese and calcium oxalate (Duke 2003; al-Zuhair et al 1996; Kapoor 1990, 172; Evans 1989, 470)
•Antiinflammatory: A comparative study demonstrated that the volatile oil extracted from Elettaria cardamomum had a marked effect upon acute carrageenan-induced plantar edema in male albino rats. The volatile oil also produced a significant analgesic activity upon writhing in mice induced by the intraperitoneal administration of a 0.02% solution of p-benzoquinone. The oil was also found to exert an antispasmodic action through muscarinic receptor blockage in rabbit intestine using acetylcholine as agonist (al-Zuhair et al 1996).
•Gastric acid secretion: Researchers studied the effect of an aqueous extract (10% w/v) of Cardamom and other spices on gastric acid secretion in anesthetized rats. The rat stomachs were perfused at 0.15 mL/min with the extract in 40 minute blocks, twice in each experiment bracketed by saline perfusions. The acid content in the samples was estimated by titration with 0.1N NaOH with phenolphthalein as indicator. Cardamom had a modest effect upon acid secretion, below that of Capsicum fruit, Foeniculum seed and Trachyspermum seed, but more than Piper nigrum fruit, Cuminum seed or Coriandrum seed, to 0.28 (0.04) mL from 0.10 (0.03) mL (Vasudevan et al 2000).
Toxicity: Cardamom is commonly used as a culinary spice and is generally recognized as safe. Duke reports that borneol, cineol and limonene are irritants, and limonene is a photosensitizer (Duke 2002, 154).
Indications: Toothache, dyspepsia, colic, diarrhea, malabsorption, hemorrhoids, colds, cough, bronchitis, asthma, hoarseness, enuresis, dysuria, spermatorrhea, headache.
Contraindications: Duke reports that Cardamom may trigger colic in cholelithiasis (2002, 154); ulcers; Pittakopa.
Medicinal uses: Cardamom is lauded by Ayurvedic physicians as one of the best and safest digestive agents in the materia medica. Although it is a pungent-tasting herb it has a cool virya, and is thus considered sattvic. Unlike many stimulants it is unlikely to provoke a negative reaction in Pittaja conditions, and thus can be found as a mild dipanapachana adjunct in many different Ayurvedic formulae. Cardamom has a long history as one of the most valuable and expensive of spices, long imported from India and Sri Lanka into the Middle East and Europe, used by both ancient Greek and Arabic physicians. Cardamom is an important stomachic and carminative, used in colic, flatulence and convalescence after diarrhea, and as an adjunct to purgative formulations to reduce griping. It is added to coffee in the Middle East as a flavour and to ameliorate the negative effects of caffeine. Nadkarni mentions a compound powder containing equal parts Ela, Shunthi (Zingiber officinalis), Lavanga (Caryophyllus aromaticus) and Jiraka (Carum carvi) as a useful stomachic in atonic dyspepsia (1954, 476). When the powders of Patra (Cinnamomum cassia), Tvak (Cinnamomum tamala), and Cardamom are mixed together in equal proportions this is called Trisugandha churna (the “three aromatics”), and when these are combined with Nagakeshara the formula is called Chaturjataka churna; both are used in the treatment of Kaphaja conditions, and tend to promote dryness, lightness and heat in the body (Srikanthamurthy 1984 86). The Chakradatta recommends a variation of a compound called Eladi churna in the treatment of severe cases of dysuria, comprised of equal parts Ela, Pasanabheda (Bergenia ligulata), Shilajitu and Pippali, mixed with water and jaggery and consumed as a lehya (Sharma 2002, 310). The Bhaisajyaratnavali recommends another Eladi churna in the treatment of bronchitis and asthma consisting of equal parts Ela, Lavanga (Caryophyllus aromaticus), Nagakeshara, Mustaka, Chandana, Pippali, Kolamajja (Zizyphus jujuba seed), Laja (Oryza sativa fried paddy), and Priyangu (Callicarpa macrophylla), taken with honey and sugar (India 1978, 87;). This latter version of Eladi churna is mentioned in the Chakradatta as a treatment for nausea and vomiting (Sharma 2002, 170). Cardamom combined with equal parts Pippali, Gokshura, Madhuka (Glycyrrhiza glabra), Pasanabheda (Bergenia ligulata), Harenuka (Vitex agnus castus), and Eranda (Ricinus communis), and mixed with a larger proportion of Shilajitu, is recommended by the Chakradatta urinary calculi and gravel (Sharma 2002, 321). In the treatment of fever, anorexia, vomiting, fainting, giddiness, cough, asthma, hemoptysis and chest wounds the Chakradatta recommends Eladi gutika, comprised of Ela, Tvak (Cinnamomum cassia bark) and Tamala (Cinnamomum tamala leaf) (5 g each), Pippali (20 g), and Madhuka (Maduca indica), Kharjura (Phoenix sylvestris), and Draksha (Vitis vinifera) (40 g each), and powdered sugar, mixed with honey to make pills, 10 grams daily (Sharma 2002, 125).
• Churna: seeds, 2-3 g, b.i.d.-t.i.d. • Phanta: crushed pods, 1:4, 30-60 mL, b.i.d.-t.i.d. • Tincture: crushed pods, 1:5, 60% alcohol, 1-2 mL, b.i.d.-t.i.d.