This spice is known as "Chhoti Ilaichi" in Hindi. Apart from using it directly in preparing food, Indians offer it as a mouth freshener after a meal. Cardamom stimulates the mind and heart, and brings clarity and joy. Added to milk it neutralizes its mucous-forming properties and detoxifies caffeine in coffee. Its quality is Sattvic and it is particularly good for opening and soothing the flow of the Pranas in the body.
Origin of cardamom
A perennial, reed-like herb, Cardamom grows wild and is cultivated in India and Ceylon. It grows up to 4 meters (13 feet) high and has long, green silky blades, small yellowy flowers with a violet tip and a large fleshy rhizome, similar to ginger. Oblong gray fruits follow the flowers, each containing many seeds.
Properties of Cardamom oil
It affects plasma, blood, marrow and nerve tissues. Its heating, moisturizing properties are used as stimulant, expectorant, carminative, stomach, diaphoretic and aphrodisiac.
Uses of Cardamom oil
· Cardamom oil is particularly helpful for the digestive system. It works as a laxative and soothes colic, wind, dyspepsia and nausea - even nausea in pregnancy.
· It warms the stomach and helps with heartburn.
· When feeling weak and mentally fatigued, cardamom oil can help with its refreshing and uplifting effect.
· Cardamom oils` expectorant properties help clear coughs.
· It is a well-known remedy for impotence and low sexual response.
· Helps digest fats and starches, stimulates the spleen, opens the heart, brings mind clarity and stability, joy, and festivity.
· Antidote to caffeine, excellent for low digestive fire, Good for Vata because it kindles Agni (fire).
It mixes well with orange, anise, rose, bergamot, caraway, ginger, shamama, jatamansi, olibanum, ylang ylang, labdanum, neroli, cedarwood and coriander.
Warning: do not use with ulcers.