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Black Cardamom

₹ 280.00
MRP (Incl. of all taxes)
100gm

Black cardamom, also known as black elaichi, is a spice that comes from the dried fruit of a perennial plant called Amomum subulatum, which is native to the eastern Himalayas and adjoining regions of Southeast Asia. Black cardamom pods are larger and darker in color than green cardamom, with a rough outer surface and a smoky, intense aroma.

Black cardamom is used widely in South Asian cuisine, especially in savory dishes such as curries, stews, and biryanis, where it lends a distinctive smoky flavor and aroma. It is also used in some spice blends, such as garam masala, and in tea and chai recipes. Organic Gyaan offers superior-quality black cardamom which not only has culinary uses but also has a number of potential health benefits.

Black cardamom has been traditionally used in Ayurvedic and Chinese medicine to alleviate digestive issues, respiratory problems, and infections. Recent studies have also suggested that black cardamom may have anti-inflammatory and antioxidant properties and help improve blood sugar and cholesterol levels. Overall, black cardamom is a versatile and flavourful spice with a long culinary and medicinal use history.

Black Cardamom Health Benefits

  • Black cardamom has been used traditionally to resolve digestive problems such as bloating, gas, and constipation. It may help stimulate the production of digestive juices and enzymes, which can improve digestion and relieve gastrointestinal issues.
  • Black cardamom also contains antimicrobial properties that may help fight bacteria in the mouth, which can improve oral health and prevent bad breath.
  • Black cardamom has been traditionally used to alleviate respiratory problems as it contains compounds that may help relax the airway and improve breathing.
  • Black cardamom contains compounds with anti-inflammatory properties that may help reduce inflammation in the body.
  • Black cardamom contains compounds that have antioxidant properties, which can help protect the body against oxidative damage caused by free radicals.
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