Cardamom.

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Prepared By: A.E.M Adnan Khan

Cardamom

19/10/2016

Definition Pharmacognostic features Morphology History Chemical constituents Common Usable Part & Traditional Uses Extraction Process Therapeutic & Medicinal Uses Drug Interaction Dosage & Caution Side Effects Contraindication References

Contents:

Introduction :World’s 3rd most expensive spice and

known as ‘Queen of Spices’.

First introduced in Guatemala by Oscar Majus Kloeffer.

It is now biggest producer and exporter followed by India.

Cineole and α- terpenyl acetate is index of aroma flavour in cardamom.

Common Name : Cardamom : in Bangla- Alach Elakkayi (Telugu),Yelakki(Kannada),Ela (Sanskrit).

Scientific name : Eletarria cardamomum

Family : Zingiberaceae

Kingdom : Plantae

Order : zingiberales

Genera : Elettaria Amomum

Pharmacognostic features :

Morphology :Origin : Western Ghats of South India

It is a Shade bearer species.

Grows well in well distributed rainfall areas (1500-3000 mm in western Ghats.)

Temperature required 10˚- 35˚C.

Suitable soils – sandy clay to sandy clay loam texture, acidic (pH 4.5-5.8)

Raised by suckers or seedlings of high yielding varieties.

Map showing the study area of Cardamom Hill Reserves (shaded) in IndianCardamom Hills, Kerala.

The world doesn’t know the actual time period when

cardamom originated but it is considered that the

cardamom plants firstly came into existence in the monsoon

forests of western ghats in southern India as wild herbs. A medicinal literature summary written in between 2nd

century BC to 2nd century AD in India named Charak

Samhita provides us with the first ever written inscriptions

about cardamom. . . Cardamom was written in an article of Greek trade during

the 4th century B.C.

History :

Assyrians and Babylonians were also familiar with the uses of cardamom.

In the 11th century in Indian cardamom was included in the list of ingredients for panchasugandha-thambula.

The cultivation of cardamom in India was actively taken up by the Travancore Government in 1823 A.D.

Till 19th century, cardamom grew wild and was searched in the monsoon  forests.

Nowadays it is grown as a secondary crop with the coffee plantations.

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The essential volatile oil in the seeds contain;

a-terpineol 45%, myrcene 27%, limonene 8%, menthone 6%, ß-phellandrene 3%, 1,8-cineol 2%, sabinene 2% and

heptane 2%. Abundant starch in

perisperm.

Active Constituents :

composition

Moisture 7 -10%Protein 7-14%Carbohydrate 42.1%crude fibre 6.7-12.8%Starch 39.0-49.9%Volatile oil 7.4%Calcium 0.3%Iron 0.012%phosphorus 0.21%

Per 100 gram of dried seeds

Active principle: a-terpineol

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Part use:Dried unripe seeds of Elettaria

cardamomum. Family: Zingiberaceae.

“Recently separated from the fruits” The seed: Embryo; straight Kind; albuminous

Ovule; anatropous Outgrowth; arrilus The fruit: Kind; loculicidal capsule

Common usable parts :

Brown / Black cardamom

Cardamom powder

Green cardamom

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Traditional Uses :

The leaves are cooked and eaten as greens and the roots are said to be sweet succulent and delicious when boiled like potatoes.

Flowers are a sweet addition to salads or as a garnish and young seedpods are steamed.

It is used in pickles, especially pickled herring and flavors custard.

It is often used in baking in Scandinavia and in Danish pastries.

Uses :

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Traditional Uses :Throughout the Arab world, Cardamom is one of

the most popular spices, with Cardamom coffee being a symbol of hospitality and prestige.

In Sri Lanka, the pods are added to fiery beef or chicken curries.

A small amount of Cardamom will add a tempting flavor to coffee cake.

Add whole cardamoms to flavour tea drunk with milk.

Uses :

Extraction process

Simple Steps To Extract Cardamom Oil

Things You’ll Require :

Mortar & Pestle

½ cup cardamom seeds

Cheesecloth

Distilled Water

Small Sauce pan

A small glass bottle

1st We Grind the cardamom seeds into fine dust

Place the grounded cardamoms on the cheesecloth

Tie it into a small sachet

Fill the sauce pan with distilled water & heat it on medium high

Now, place the sachet in the water & simmer it for atleast 24 hours, until the water reduces to half inch layer in the saucepan.

Now cover the pot with cheesecloth & place it in dry daylight, so that the water gets evaporated

After the evaporation process, pour the remaining liquid into the small jar that should look like the one in the picture

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Medical uses : A stimulant and carminative, it is used for

indigestion and flatulence In India, green cardamom (A. subulatum) is broadly

used to treat infections in teeth and gums. It is used to prevent and treat throat troubles,

congestion of the lungs and pulmonary tuberculosis. Used in inflammation of eyelids and also digestive

disorders. It is also reportedly used as an antidote for both

snake and scorpion venom. Indians regarded it as a cure for obesity. Cardamom is used as a breath-freshener, but it is

said that excessive use thins the blood.

Uses :

The appropriate dose of cardamom for use as treatment depends on several factors such as the user's age, health, and several other conditions.

At this time there is not enough scientific information to determine an appropriate range of doses for cardamom.

Keep in mind that natural products are not always necessarily safe and dosages can be important.

Dosing :

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Cardamom is LIKELY SAFE for most people when taken by mouth , but the potential side effects of cardamom are :

Bowel disorderBiliary colicContact dermatitisVomiting, nausea and diarrhea

Special Precautions & Warnings:

Gallstones: Do not take cardamom in amounts greater than those typically found in food if you have gallstones. The cardamom seed can trigger gallstone colic (spasmodic pain).

Side Effects :

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Ulcer People with diverticulitis Intestinal diseases Gallstones and colic “but it is

recommended in flatulence colic.”EndometriosisPregnant womanEssential oil shouldn’t be given to

children under 6 years

Contraindication :

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http://www.ncbi.nlm.nih.gov/pubmed/25410063

www.medicationdaily.comwww.diethealthclub.comwww.rxlist.com

Pharmacognosy by William C Evans

Textbook of pharmacognosy and phytochemistry

References :