Natural home remedies Cardamom helps with stressed stomach

Cardamom, along with saffron and vanilla, is one of the most expensive spices in the world, grown mainly in India and Sri Lanka. There are many dishes such as Cardamom is used primarily for Christmas cookies and mulled wine in Indian curry their extraordinary taste. At the same time, the spice also has a health-promoting effect, e.g. can help with flatulence and stomach pain.
Spice gives speculoos the typical taste
Cardamom, which is related to ginger, is one of the oldest and most precious spices and is an integral part of Indian and Arabic cuisine. In the Christmas season, the spice is also very popular in this country, for example by used to refine gingerbread, spiced biscuits or for mulled wine and punch. A distinction is made between green and black cardamom: the former has a sweet-spicy taste reminiscent of menthol or eucalyptus and is used, for example, in used for seasoning Indian dishes, chai tea and Arabic coffee, as well as sweet pastries. The black variant, however, has a slightly tart taste and is therefore used rather for hearty meat dishes.

A home remedy for naturopathy. Picture: Nataliia Pyzhova - fotolia

Chewing the seeds helps with bad breath
In addition to the typical taste cardamom offers much more. Because the essential oils of cardamom seeds can also have a positive impact on our health, reports the consumer information service aid in conversation with the news agency "dpa". This concerns above all the gastrointestinal area, because the spice has an anticonvulsant and digestion-promoting effect and can therefore be used, for example. help with a bloated stomach or abdominal pain. In addition, the oil contains e.g. The substances Borneol and Cineol, which have an expectorant and antibacterial effect and thereby relieve typical symptoms of a cold such as cough, runny nose or sore throat. Likewise, the chewing of the seeds is a proven home remedy for bad breath and a garlic or alcohol flag.

Important: Store cool and dry
When storing, care should be taken to keep cardamom cool, dry, airtight and without the direct influence of light, so that the spicy aroma will persist for six to 12 months. For use in the kitchen, the cardamom pods are best compressed slightly between the thumb and forefinger and broken, then the seeds are removed and ground in a mortar. If a dish should only get a slight cardamom note, an unopened capsule can also be added to the pot for about a quarter of an hour before the end of the cooking time. (No)