Cardamom is the ground seed of a tropical fruit in the Zingiberacae, or ginger family known as Elettaria cardamomum. The seeds are found in oval-shaped fruit pods that are between 1/4- and 1-inch long.

Cardamom comes from India, Guatemala, and Ceylon. In India, cardamom is traditionally used in curry blends, and in Scandinavian countries it is commonly added to breads. Most of the world’s cardamom crop is used in Arabic countries as a flavoring for coffee.

Cardamom has an intense, pungent, sweet flavor.

Estimated Glycemic Load=1
Antioxidant Score (ORAC)=2,764

Selecting and Storing Cardamom

Store cardamom in a cool, dark, dry place.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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