A perennial plant from hot and humid countries, of the same family as ginger, with strong roots and slender stems bearing very long leaves. Its fruit is a small, oval, green capsule containing many seeds. And its essential oil, present in Kyphi, the famous perfume of ancient Egypt, is slightly lemony, spicy and always fresh.
The low yield of the seeds during distillation explains the relatively high cost of the essential oil. An increase in supply in Guatemala has made it possible to market it at more reasonable prices than in the past. The essential oil of cardamom consists mainly of esters and oxides, but most other chemical families are represented in smaller quantities.
It can be used as an antispasmodic for the digestive, respiratory and cardiac systems. It is carminative. It stimulates and regulates the intestinal function, in case of dyspepsia of nervous origin. Less specific than certain other essential oils in this respect, it can nevertheless treat catarrhal bronchitis and asthma. Chewing cardamom seeds removes the smell of garlic and, regardless of the meal eaten, freshens the breath. When diffused, the lively aroma of cardamom covers unpleasant odours from all sources.
The aroma that emanates from it is airy, intense, sweet, warm and spicy. Cardamom EO comforts the heart and the digestive system, which are damaged by emotional tensions. It establishes an internal harmony, it frees the mind and makes it available and lucid.
This summary is given for information purposes: it is a synthesis of the properties described in recognised aromatherapy books and/or in accordance with ancestral and popular traditions. The properties* presented are taken from the book ‘Aromathérapie Corps et Ame’ by André Bitsas, published by Amyris. It is in no way a medical information or a list of indications.
