Science and Food
  • Home
  • Public Events
    • Video Gallery
    • 2022 People, Food, & Climate
    • 2019 Food Waste
    • 2017 Future of Food
    • 2016 Public Lecture Series
    • 2014 Public Lecture Series
    • 2013 Public Lecture series
    • 2012 Public Lecture Series
  • Future Food Fellows
  • Building Community
  • Course
  • Press
  • Support Us
  • Contact Us
  • Click to open the search input field Click to open the search input field Search
  • Menu Menu

Cardamom

June 24, 2014/in Flavor of the Month/by Grant Alkin
Green & Black Cardamom

Photo Credit: Robin (FotoosVanRobin/Flickr)

Cardamom is the third most expensive spice by weight, behind only saffron and vanilla. But with a captivatingly complex flavor profile crammed into such a small package, there’s little mystery behind its steep price. This spice delivers a pungent taste that’s smokey, yet contains hints of coolness reminiscent of mint and lemon, packed inside the tiny black seeds of the small cardamom seed pod. The cardamom genera belong in the ginger family, Zingiberaceae. True cardamom, also known as green cardamom, falls within the genus Elettaria and is grown in India and Malaysia. Black cardamom is of the genus Amomum and grown primarily in Asia and Australia.

While popular in foods and drinks, cardamom is equally admired in traditional medicine. Therapeutic uses range from antiseptic, expectorant, stimulant, and tonic [1]. Cardamom oil is especially known to help alleviate digestive system problems, working as a laxative, colic, stomachic, and diuretic [1]. Perhaps most interesting is its airway relaxant potential in the treatment of asthma [2]. Cardamom contains flavenoids, which exhibit bronchodilatory activity, essential to asthma relief by relaxing constricted bronchial tubes [2]. Moreover, cardamom extracts were observed to relax carbachol- and potassium-induced contractions in tracheal tissues [2], effectively relieving bronchospasms in asthma attacks. Bronchospasms occur in instances of high levels of carbachol or potassium, which are able to cause tracheal tissue contractions by simultaneously opening L-type calcium channels and stimulating muscarinic receptors. Both calcium channels and muscarinic receptors regulate signals for smooth muscle thickening; carbachol and potassium interaction with these signaling pathways leads to airway constrictions. In the study, cardamom showed inhibitory effects against carbachol and potassium, enabling relaxation of the contracted tissues.

Whether the ailment is asthma, digestive problems, or simply thirst, cardamom is all the more reason to enjoy a spicy cup of masala chai.

References cited

  1. “Cardamom Essential Oil (a.k.a. Cardomon Essential Oil) Information.”Cardamom Oil (Elettaria Cardamomum). N.p., 29 May 2014.
  2. Khan A, Khan Q, Gilani A. Pharmacological Basis for the Medicinal Use of Cardamom in Asthma. Bangladesh Journal of Pharmacology. June 2011;6(1):34-37.

Alice PhungAbout the author: Alice Phung once had her sights set on an English degree, but eventually switched over to chemistry and hasn’t looked back since.

Read more by Alice Phung


Tags: asthma, calcium, carbachol, cardamom, flavor, folk medicine, potassium, spice, traditional medicine
Share this entry
  • Share on Facebook
  • Share on X
  • Share on Pinterest
  • Share on LinkedIn
  • Share on Tumblr
  • Share on Vk
  • Share on Reddit
  • Share by Mail
https://www.scienceandfood.org/wp-content/uploads/sites/123/2014/06/cardamom-green-and-black.jpg 1024 973 Grant Alkin https://sites.lifesci.ucla.edu/ibp-scienceandfoodnew/wp-content/uploads/sites/123/2016/09/newlogoSm-2-300x31.png Grant Alkin2014-06-24 10:00:582014-06-24 10:00:58Cardamom
You might also like
Photo credit: Chris Battaglia (photog63/Flickr) Hazelnut
Ginger
Nutrition Neuroscience & Flavor Perception
Nutmeg
Cinnamon
Meat: where physiology meets flavor
Flavor in Evolution and Inebriation
Banana
Search Search

Recent Posts

  • Hello world!
  • Hello world!
  • Hello world!
  • Aquafaba Meringues
  • Vertical Farming & Micro-Gardening

Archives

  • March 2017
  • November 2016
  • August 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013
  • August 2013
  • July 2013
  • June 2013
  • May 2013
  • April 2013
  • March 2013
  • February 2013
  • January 2013
  • June 2012
  • May 2012
  • April 2012

Categories

  • Contests
  • Course Lectures
  • DIY Kitchen Science
  • Flavor of the Month
  • News & Views
  • Profiles
  • Public Lectures
  • Science & Food
  • Uncategorized
  • What We're Reading

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org
Link to: Veggie Microbes & Soil Microbes Link to: Veggie Microbes & Soil Microbes Veggie Microbes & Soil Microbes Link to: Nicole Rucker Link to: Nicole Rucker Nicole Rucker
Scroll to top Scroll to top Scroll to top