Ingredient Spotlight - Cardamom
Cardamom is a spice that is grown in India, Burma, Sri Lanka, other areas of southeast Asia, and South America. It has been in used in Ayurvedic medicine, ancient kingdoms like Babylon, as well as in Greek and Roman cultures.
Cardamom has been used throughout history for a variety of ailments that include abdominal upset, bronchitis, Irritable bowel syndrome, colds, motion sickness, and many more ailments. Some of the scientific features of Cardamom observed in research include the following:
Cardamom, when given to mice, seems to exhibit anti-cancer properties, which may be attributed to its anti-oxidant properties.
Cardamom retains some anti-inflammatory properties in rat models.
Cardamom seems to show, in vitro, anti-bacterial and anti-fungal properties, however, it must be emphasized that it cannot take the place of antibiotics and must be viewed as a food rather than a replacement for conventional medications.
Cardamom seems to have diuretic effects when administered to rats and it increases urinary excretion.
Cardamom may help boost the immune function. This may be secondary to anti-oxidant and anti-inflammatory properties.
Cardamom may have some anti-platelet action, therefore use with caution when on blood thinners to avoid cumulative effect.
Having explored more about this spice, we can enjoy it in our teas, sweet dishes, and sauces. Cardamom is a spice that helps enhance the flavor and taste of food and must be viewed as a food and not a replacement for medications prescribed by your physician.
I encourage you to eat healthy and live long and strong!
