Cardamom is a plant native to South-Southeast Asia, with Guatemala being the largest producer. It belongs to the species Elettaria cardamomum, originating from the Malabar coast in Kerala, India, and was introduced to Guatemala in the early 20th century. The unique flavor of cardamom is described as highly aromatic, with a resinous scent and a hint of mint. It is used in both savory and sweet dishes and can also be brewed into tea.

Cardamom pairs well with:

• Poultry
• Red meat
• Lentils
• Rice
• Spicy dishes

It is also complemented by many spices such as nutmeg and cinnamon and is ideal for baked goods.

Some of the properties of cardamom include:

• Reduction of blood pressure
• Improvement of respiratory function
• Assistance in weight loss
• Diuretic and digestive stimulating properties
• Liver protection
• Anti-aging properties

The pods of cardamom are rich in phytochemicals that combat signs of aging. Pregnant women should avoid cardamom. Caution: Before using any recipe or changing your dietary habits, seek the advice of a qualified healthcare professional or nutritionist.