Green Cardamom
Green cardamom, Grüner Kardamom, Cardamome verte, Cardamomo verde, Elettaria cardamomum, Ela (एला)
Green cardamom is a perennial plant native to India and Sri Lanka, cultivated for its small, aromatic seeds contained in green pods. It has been valued for centuries in culinary, medicinal, and ritual contexts. In Ayurveda, green cardamom is prized for its digestive, carminative, and mildly warming properties. It is often used to relieve bloating, flatulence, nausea, and bad breath, and can gently stimulate appetite. Its sweet-spicy aroma makes it a popular spice in teas, desserts, and savory dishes. Green cardamom is light, aromatic, and slightly warming, making it especially beneficial for Vata and Kapha, while Pitta should use it moderately. Additionally, it is traditionally used to make coffee more digestible and reduce post-coffee bloating.
Green cardamom seeds stimulate digestion, relieve bloating and gas, support appetite, and calm Vata-related nervousness effectively.
Sweet and mildly pungent, cardamom balances Pitta in moderation, supporting digestion without causing excess heat.
Light and aromatic, cardamom reduces Kapha heaviness, stimulates digestion, and improves metabolic activity.
Rasa
bitter (tikta), pungent (katu), sweet (madhura)
Guna
dry (ruksa), light (laghu)
Virya
heating (ushna)
Vipaka
sweet (madhura)
Dhatu
Rasa, Rakta, Mamsa
Digestive discomfort, bloating, nausea, mild Vata and Kapha imbalance, bad breath, appetite support
Excessive use may cause mild stomach irritation or heartburn; avoid in severe Pitta imbalance
Green cardamom seeds can be used whole, crushed, or powdered. Add to teas, desserts, or savory dishes. For digestive tea, crush 2–3 seeds and steep in hot water for 5–10 minutes. For coffee, crush 1–2 seeds and add directly to your brew to improve digestibility and reduce post-coffee bloating. Can also be incorporated into spice blends or chewed after meals for fresh breath and digestion.
