Cardamom's efficacy, effects and edible methods

Cardamom is a spice that comes from the dried fruit of the ginger plant white cardamom. It can also be used as medicine, and its medicinal value is relatively high. It can treat some common human diseases. What are its effects and functions? How should it be consumed in normal times? If you want to know more, you can take a look at my detailed introduction to cardamom below.

Cardamom's efficacy and effects

1. The efficacy of cardamom

It is porous, mild in nature, spicy in taste, and can enter the spleen meridian, stomach meridian and lung meridian. Its main functions are to eliminate dampness and eliminate abdominal distension, promote qi circulation, warm the body, and stimulate appetite and digestion. It can be used to treat many common diseases in humans, such as dampness in the middle of the body, loss of appetite, the initial onset of warm and dampness, chest tightness and lack of hunger, etc., and its therapeutic effect is very obvious.

2. The role of cardamom

Improving flavor and enhancing freshness is also one of the important functions of cardamom. It contains a large amount of aromatic substances and has a natural aroma. It can be made into curry for human consumption, and can also be used as a spice to stew a variety of meat ingredients. It not only enhances flavor and enhances freshness, but also removes greasiness, making the stewed meat ingredients particularly delicious.

How to eat cardamom

1. Medicinal uses of cardamom

When cardamom is used as medicine, it can be ground into fine powder and then boiled with water for consumption. It can also be ground into fine powder together with other Chinese medicinal materials and made into pills or powders for human consumption.

2. How to eat cardamom

When cardamom is used as a spice for human consumption, it cannot be exposed to fire, let alone stir-fried. It can be directly put into stewed soups and stewed with other ingredients together with spices such as ginger, pepper, aniseed, and fennel, which will make its flavor-enhancing effect even better.