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AYURVEDIC MEAL PLANNING

Cardamom: Ayurveda’s Tridoshic Digestive Spice

Cardamom: Ayurveda’s Tridoshic Digestive Spice

Cardamom—the sweet, pungent spice with an exotic aroma—is used extensively throughout India and the Middle East. Cardamom is a warming spice and contributes to the sweet and pungent tastes. It complements both sweet and savory dishes; from Cardamom Tea Cake to salad dressings, cardamom is a culinary delight with a host of health benefits. 

What is Cardamom Good For?

According to Ayurveda, cardamom is tridoshic (good for balancing all three doshas), but people trying to keep Pitta in balance should eat it in smaller amounts.

Cardamom is considered an excellent digestive, especially beneficial in reducing bloating and intestinal gas. It is excellent for balancing Kapha, particularly in the stomach and the lungs. It is also useful for pacifying Vata. The seeds are often chewed to refresh the breath.

Cardamom: A Culinary Delight

Cardamom tastes best freshly powdered. It combines well with other sweet spices such as fennel and with pungent spices such as cloves. It can be used in baking, in sweet sauces and puddings, and in milk shakes that include fruits and nuts.

Crushed cardamom can be used as a topping for fresh fruits and fruit salads. Try a large pinch of cardamom in lemon juice as a dressing on a carrot-raisin salad. Cracked cardamom pods add flavor to rice if dropped into the water at the start of cooking.

Cardamom is a versatile spice that helps balance the doshas. Try it in many delicious Ayurvedic recipes.




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