One of the remarkable features of the Ayurvedic system of medicine is the widespread use of the readily available spices as drugs. Take, for example, the case of cardamom (chhoti ilaichi). Known as the “queen of spices”, it enjoys an important place on the shelf of almost every kitchen. It is no less important for its medicinal value.
Cardamom is a native of South India and grows wild in moist forests of Mysore, Coorg, Travancore Cochin, Wynad and its neighboring areas at heights between 2500 and 3000 feet. Outside India, Burma, Sri Lanka, Malaysia and other South East Asian ‘Countries are its main producers.
Commercially there are two main varieties of cardamom. One is the Malabari type which grows in Mysore and Coorg and the other is an inhabitant of Travancore Cochin. The Mysore variety is more popular because it enjoys a longer shelf life. Qualitv wise, they are identical. The scientific name of cardamom is Eletiariacardamomum and it is a member of Zingiberaceae family. It is a perennial herb and has got fleshy, thick rhizomes (underground stems). Out of these grow five to 20 feet high leafy stems bearing one to three feet Jong and somewhat oval or spear shaped leaves. The flower bearing stalk is two to four feet long and grows from the stem. The flowers are white or pale green. Its fruits are three celled, pale green to yellow and have 10 to 20 triangular brownish black seeds. Mostly, the seeds are used as drug, They emit pleasant aroma and possess slightly pungent taste, They give a warm feeling in the mouth. The seeds bear ridges known as rugae and are covered by a thin colorless layer or aril.
The seeds should be taken out from the fruit capsule only when needed. Otherwise, on long exposure, they become useless. Chemically, the seeds contain a volatile oil (2 to 8 percent), potassium salts (3 percent), starch (3 per cent) yellow thick glue and minerals, including manganese. Terpinene and terpinol are the main constituents of the oil, In addition, cineol and terpiny! acetate are also present.
The attributes of cardamom are light and unctuous (dry), its taste is sweet and slightly pungent, and potency cold. ‘Cardamom is used in cough, asthma, tuberculosis, piles tastelessness, dysentery and other abdominal disorders. It is very effective in conditions where digestive juices are not secreted properly. This leads to the loss of appetite, indigestion and vomiting. In these conditions, the powder or decoction of the seeds should be given. Those suffering from dysentery and abdominal pain should be given a mixture of ‘one part of cardamom) and dhania (coriander) and two parts of dalchini (cinnamon) and munakka (dried grapes). In acute dysentery, its powder should be given by adding butter to it also proven effective in hepatitis (inflammation of the liver). It is an excellent diuretic. In anunia (absence of urine formation and scant urine formation) it should be given with melon, In gonorrhea, burning urination and other related conditions, ‘cardamom should be given by adding amla juice or curd water to it.
In vertigo or vomiting, the decoction fruit (including its cover) may be given along with gur. Its powder is. indicated in all types of pains associated with nerves (neuralgia).
Cardamom promotes the functioning of the heart. For this it should be given by adding it to pipalimool (long pepper, i.e. Piper longum). In conditions such as tastelessness, the loss of appetite and thirst, the whole fruit (including cover) should be kept in the mouth for some time.
Cardamom tincture (its preparation in alcohol) relieves flatulence and strengthens the digestive system. The heartburn caused by the consumption of garlic, onion, ctc., is removed by it as it soothes the internal lining of the stomach. Ginger and coriander may also be mixed with it in these conditions: Tea made by boiling crushed cardamom seeds in it is effective in sore throat. cough, bad breath, the hoarseness of the voice and the early stage of influenza. For gargles, the seeds should be boiled in water for two to three minutes and the water should be allowed to become lukewarm… Gargles are indicated two to three times a day in conditions of the upper respiratory tract congestion, During hiccups, tea containing cardamom should be given by mixing four to five leaves of mint.
In India, cardamom is widely used as a masticatory agent (any substance chewed to stimulate the secretion of salvia) and is an integral part of paansupari. In modem medicine, alcoholic preparations containing cardamom, cinnamon and glycerin are often used to flavor the belter tasting drugs. It is also used for flavoring curries, cakes.
bread, coffee etc., No description of cardamom can be complete without referring to “badiilaichi” or bigger cardamom (also known as Nepali cardamom).Its botanical name is Amomum subulatum and it is a member of Zingiberaceae family. It grows in the moist soil of Nepal, Bengal, Sikkim and Assam. Its plant is about three feet high and ‘hears one to two feet long leaves. The flowers are light yellow and the fruits are about one inch long an a dark brown blackish. These are somewhat roundish and are covered by fine hair.
Badiilaichi contains a number of seeds which stick together. Most of the medicinal values of the bigger cardamom are akin to those of cardamom. For medicinal purposes cardamom should always be preferred to the bigger cardamom, the main difference between the two lies in the potency. Whereas cardamom’s potency is cold, the bigger cardamom possesses hot potency. Its taste is bitter and pungent. Another type of bigger cardamom is known as Bengal cardamom (Amomum aromaticum).
Article extracted from this publication >> July 7, 1995
