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Cardamom is native to the tropical rain forests of south India, Sri Lanka, Malaysia, and Sumatra. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production.
All the different cardamom species and varieties are used mainly as cooking spices and as medicines. In general, the usual type of cardamom) is used as a spice, a masticatory, and in medicine; it is also sometimes smoked. It is used as an ingredient in traditional systems of medicine in China, India, Korea, and Vietnam.
In India, green cardamom (A. subulatum) is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom. Species in the genus Amomum is also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. "Tsaoko" cardamom is cultivated in the Yunnan province of China, both for medicinal purposes and as a spice.True (or green) cardamom is a pungent aromatic spice and medicinal herb. Ground cardamom is an ingredient in many Indian curries, and is a primary contributor to the flavor of masala chai. In the Middle East and Iran, cardamom is used to flavour coffee and tea. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is often used in baking in Scandinavia. One of the most expensive spices by weight, little is needed to impart the flavor. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor.
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