CARDAMOM


Cardamom is called the Queen of Spices. In magical folklore it was used in love potions and said to gain a captive audience by chewing Cardamom seeds before speaking with a would be lover. This makes sense as one of the attributes of this plant is to freshen the breath and heal tooth infections, which, let's face it- was a real issue back in the day!

The West was first introduced when Alexander the Great brought these pods back from India.

Cardamom has been used for over 3,000 years in India to treat ailments- Green pods are indigenous to Cambodia and Vietnam, while Black and White pods are from Shri Lanka and India. Black cardamom has a more of a smoky flavor while white pods are used by bakers to not change the color of their pastries.

Cardamom is part of the carminative family, which eases stomach cramps and heart burn, it's also used and highly recommended for both respiratory and cardiovascular health. When brewing- add seeds to hot water just before turning off the heat~or for a cold decoction let the seeds soak for 8-16 hours in room temperature water.


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