Cardamom (Elaichi) Benefits According to Ayurveda: From Digestion to Blood Pressure Control
Cardamom, also known as Elaichi in India, is more than just a fragrant spice - it is a powerhouse of health benefits. According to Ayurveda, incorporating cardamom into your daily routine can support everything from digestion to respiratory health . Let’s explore why this “Queen of Spices” deserves a place in your kitchen and how Patanjali products bring its Ayurvedic goodness to you.
All About Cardamom: The Queen of Spices
Cardamom is a highly aromatic spice primarily grown in South India’s Western Ghats, with India being one of the top exporters. The small green variety, cultivated in Kerala, Karnataka, and Tamil Nadu, includes Malabar, Vazhukka, and Mysore types, harvested from June to December. These are commonly used in masala tea, desserts, and biryanis.
The larger black cardamom, known as Badi Elaichi, grows in North Eastern states like Sikkim. Cultivated between June and August, it offers earthy, smoky flavours ideal for curries, stews, dal makhani, teas, and biryanis. Black cardamom is also an essential ingredient in Garam Masala.
All About Cardamom: The Queen of Spices
Cardamom is a highly aromatic spice primarily grown in South India’s Western Ghats, with India being one of the top exporters. The small green variety, cultivated in Kerala, Karnataka, and Tamil Nadu, includes Malabar, Vazhukka, and Mysore types, harvested from June to December. These are commonly used in masala tea, desserts, and biryanis.
The larger black cardamom, known as Badi Elaichi, grows in North Eastern states like Sikkim. Cultivated between June and August, it offers earthy, smoky flavours ideal for curries, stews, dal makhani, teas, and biryanis. Black cardamom is also an essential ingredient in Garam Masala.
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