Do you know that cardamom has the best aroma?
It's time to embrace this beautiful spice for those who have been wary of it, and we'll give you plenty of reasons why. An aromatic seed pod called cardamom is utilised in a variety of Indian dishes, including creamy kheer and hearty biryani. It gives the meal a distinctive scent and a sweet flavour that almost makes it fascinating. Additionally, cardamoms are valued for their therapeutic and health-promoting properties. Dr. Dhanvantri Tyagi, an expert in Ayurveda, claims that cardamom is frequently employed as a flavouring agent and falls under the category of aromatic herbs. Small cardamoms, also known as Choti Elaichi, are frequently used in Ayurvedic remedies to increase physical stamina.
Cures cough and cold
Cardamom is a powerhouse of antioxidants. Green and black cardamoms are the two varieties. According to nutritionist Dr. Anju Sood of Bangalore, black cardamoms are effective in treating respiratory issues like coughs, colds, and asthma. As an efficient home cure for the flu, steep several pods in water with some honey. The body receives warmth from it.
It helps to activate our taste and sensory senses and hence aids digestion because of its powerful scent. According to Dr. Tyagi, "this allows the generation of enzymes beneficial for digestion, especially if ingested after large meals." Cardamom is effective for treating digestive issues like indigestion, gas, and constipation. Chemicals in cardamom are known to speed up the transit of food through the intestine.
Prevents Bad Breath
Cardamom is a natural breath refresher due to its scent. Cineole, a key ingredient in cardamom oil, is renowned for its antibacterial abilities that support oral hygiene and combat bacteria that cause bad breath.
Cardamom is frequently used as a home treatment for respiratory conditions since it is known to improve blood circulation throughout the body, especially to the lungs. It keeps your vitality and energy levels high.
1. To make elaichi powder, use high-quality, fresh cardamoms. For about five minutes, softly toast cardamom in a skillet over low to medium heat.
2. After the cardamom has been roasted, turn off the heat and let it cool. Then, add the cardamom that has cooled to a mixie jar.
3. Grind the cardamom. Open the jar and scrape the sides, however, in between. Before opening the jar, set a plate underneath it because the dry powder will run out. Continue to pulse.
4. Transfer the powder into an airtight glass bottle after allowing it to cool. Keep in the fridge for up to six months. To use it, always use a dry spoon.