History/Origin Cardamom is one of the world’s most ancient spices, dating back over 4000 years. It is one of the most expensive spices. It originated in the moist evergreen forests of southern India where it grows wild. Cardamom was first introduced to Guatemala in 1914. Today, Guatemala is the largest producer of cardamom in the world. Among others, it also grows in Sri Lanka, China, Laos, Vietnam and Tanzania. n Botanical Cardamom is a spice in the ginger family. Seed pods grow on leafy stalks of a perennial bush. The cardamom pod is roughly the size of a cranberry. It contains about 6 small, sticky seeds. There are two types of cardamom: black cardamom (larger brown seeds) and green cardamom (smaller green seeds). Cardamom is used either whole or ground. It has a warm, spicy sweet flavor and aroma with hints of lemon and mint. Nutrition Some of cardamom’s health benefits include: Great for the digestive system. Use it to combat nausea, bloating and heartburn. Packed with antibacterial properties, it can fight the germs that cause bad breath. As an “anti-spasmodic,” it helps you get rid of hiccups, and helps relieve stomach and intestinal cramps. Rich in antioxidants, it aids in detoxification by removing toxins from the body. Fun Facts Cardamom is used mainly in Indian and Middle Eastern cuisines to flavor meat, curries, rice, vegetables, baked goods, coffee, chai tea and other beverages. The ancient Egyptians used cardamom seeds as a tooth cleaner. Greeks and Romans used it for perfume. Vikings introduced cardamom into Scandinavia a thousand years ago, and it is still popular today. Cardamom loses its flavor quickly after being ground so it is best to toast the whole pod in a dry skillet for a few minutes, then grind the seeds. .