Cardamom, renowned as “Queen of Spices”, is well-known for its rich, earthy-sweet, and spicy aroma with woody undertones. The spice with fruity, mint-like flavour is the fruit of several plants from the genera Elettaria and Amomum in the same botanical turmeric and ginger family Zingiberaceae. Cardamom, which is native to southern India, is the third most expensive spice in the world. Guatemala, which became the world’s leading cardamom producer at the beginning of the 21st century, is still the world’s largest producer and exporter, accounting for more than 55% of global production. India is the second-largest producer and exporter of cardamom after Guatemala, of which Kerala is the largest producer of small cardamom.
The intensely aromatic spice, which is a great flavouring agent in various cuisines worldwide, has impressive health benefits and healing qualities. Cardamom has a very long history of use as a digestive aid to relieve stomach discomfort, nausea and vomiting. Antioxidants and other cardamom nutrients may lower blood pressure, fight cancer, protect cells from damage, reduce inflammation, and treat various types of infection. It is also used as an active ingredient in mouth freshening gums and tablets owing to its ability to fight common mouth bacteria.