In Ayurveda, cardamom is sweet, pungent and heating, with a sweet vipaka (post-digestive effect). It decreases vata and kapha, and can increase pitta when used in excess. Traditionally it is used for cough and breathlessness, and as a dipana, a digestive that kindles agni and improves the flavor of food.
How cardamom is traditionally used
- Digestion. A cousin of ginger, cardamom is used in much the same way: to ease nausea, bloating, gas and sluggish appetite. It is often added to milk, coffee and heavier foods to make them easier to digest.
- Fresh breath and oral health. In India, cardamom pods are chewed after meals to freshen the breath, and the spice is traditionally used to soothe the mouth and throat.
- Cold season support. Its pungent, warming quality makes cardamom a traditional ally for clearing kapha congestion in the chest and throat during cold and cough season.
- A gentle lift. Ayurvedic tradition has long offered warm cardamom tea as a comforting, uplifting drink for low moods.
- Hiccups and cramps. Cardamom is considered antispasmodic, traditionally used for hiccups and stomach cramps.
Easy ways to enjoy it
- Add a crushed pod or two to your morning tea or coffee.
- Simmer cardamom with warm milk (or plant milk), a pinch of turmeric and a little honey once it has cooled slightly, for a soothing bedtime drink.
- Stir ground cardamom into oatmeal or porridge.
- Blend it into an Ayurvedic power smoothie. You’ll find our favorite recipe in An Ayurvedic Morning Routine for Fall.
Ayurvedic practices are traditional wellness practices, not medical care. If you have a health condition, are pregnant or take medication, please check with your healthcare provider before using herbs therapeutically.
