Cardamom, commonly used to add aroma and flavour to tea, is not limited to beverages and is also used in both sweet and savoury foods. Its seeds, oil and extracts have also been used in traditional medicine for a long time.

The green spice has a flavour similar to mint but is relatively sweeter. It contains various antioxidant and anti-inflammatory compounds, which have prompted research into its potential health benefits.

Some studies have found a link between cardamom consumption and a modest reduction in blood pressure. However, cardamom should not be considered a substitute for medication used to treat high blood pressure.

Certain compounds found in cardamom have also been studied experimentally for their effects on cancer cells and tumour growth. However, it would be premature to consider cardamom a proven method for preventing or treating cancer in humans based on these findings.

The antioxidant compounds in cardamom may help protect cells from oxidative damage and influence inflammatory processes. Its potential anti-inflammatory properties have therefore also been the subject of scientific research.

Cardamom has traditionally been considered beneficial for digestion and has been used for certain stomach-related problems. Some studies have also linked its potential protective effects to stomach ulcers.

Chewing cardamom is a common practice for freshening breath. Its extracts contain compounds that may help inhibit the growth of certain bacteria in the mouth, which is why cardamom is also used in some chewing gums and oral-care products.

Research has also indicated that certain compounds in cardamom extracts may show activity against various types of microorganisms. Studies have included bacteria that can play a role in some fungal infections, foodborne illnesses and other health problems.