Cardamom (cardamom) or kakoule is a plant native to South-Southeast Asia, with Guatemala being the largest producer in the world. It belongs to the Elettaria cardamomum variety, which originates from the Malabar coast in Kerala, India, and was brought to Guatemala in the early 20th century. The climate and soil there make cardamom smoother with a mild flavor and exceptional quality.

The flavor of cardamom is very aromatic with a resinous aroma and a hint of mint. It is used in savory and sweet dishes, as well as for making a delightful spicy tea. Cardamom pairs well with poultry, red meat, lentils, rice, and spicy food, and it complements many spices such as nutmeg and cinnamon. It is ideal in baked goods.

Some of the properties of cardamom:

• Lowers blood pressure
• Improves breath
• Helps with weight loss
• Is a diuretic and stimulates digestion
• Helps reduce belly fat
• Contains dietary fibers that improve heart health
• Has anti-aging properties

The pods are rich in phytochemicals that combat signs of aging. Pregnant women should avoid cardamom. Caution: All of the above is for informational purposes only.