Cardamom is an herb that is often used as a spice in foods. The seeds and the oil from the seeds are sometimes used to make medicine. Cardamom contains chemicals that might kill some bacteria, reduce swelling, and help the immune system.

Many Indian and Indian-inspired dishes call for cardamom, including curry dishes, Kheer (Indian rice pudding), and chai. Indian spice blends such as garam masala also feature cardamom. You’ll also find cardamom adds warmth and depth to baked goods such as cookies, bread pudding, and even cheesecake.

Cardamom is a spice with an intense, slightly sweet flavor that some people compare to mint. It originated in India but is available worldwide today and used in both sweet and savory recipes.

Cardamom is one such spice that has been extensively used in India for over 5,000 years not only for its warm and sweet flavor, but importantly, for its immense and innumerable health benefits. After saffron and vanilla, cardamom is the most expensive spice in the world.

Nepal is the world’s largest producer of large cardamom. Other countries where this cultivar is produced are India and Bhutan. The average annual production of Nepal exceeds 6,600 tonnes, which is about 55 percent of the average annual world production of around 12,000 tonnes.

Cardamom is used to spice both sweet and savory dishes. It is widely employed in Indian, Middle Eastern, Arabic, and Swedish cuisine. It comes in two types and is used as whole pods, seeds, or ground.