If you've listened to my nourishment talks, you will already know that I discuss quite frequently the all important category of "eliminators". While most people understand the benefits of eating their greens, there is a whole other category of foods often overlooked, though once were considered not only necessity but great prized gifts...herbs and spices. As part of the "eliminator" category, this group of foods eliminate by serving the function of being our medicines, yep, the Great Creator's own natural pharmacy!
One of my favorite that is often mistaken and used only as an aromatic spice and deep, full flavored, even sweet seasoning is cardamom.
This spice works well along side Indian cuisine, but also next to pumpkin pie spices, ginger, and cinnamon. It is a fantastic fall spice and with good reason. It has properties that prevent adhesion, so it is a wonderful use to prevent bacterial and viral invasion as well as growth and development of molds and fungi in the lungs, respiratory tract and intestines. Cardamom tea is drunk and the steam from making the tea is powerful against the effects of cold and flu.
Cardamom is a thorough detoxifier, particularly of the kidneys. This makes it a great diuretic as it detoxifies the body from salts, fats and excess toxic containing fluid.
Because of this form of detoxification, it is known to prevent blood clots and lower blood pressure.
Cardamom can relieve the pressure of gas, bloating, and painful urination and straining during bowels. Another culprit of digestive disturbance is mouth ulcers. Drank as tea and swished in the mouth can heal sores in the mouth and all throughout the mucosal membranes of the body.
Lastly, but not less importantly, Cardamom has been known because of its toxic release capabilities to improve symptoms of depression.
Cardamom is definitely a praiseworthy spice to stock on your shelf!
To make tea and simply by using the spice from the bulk section in the store, I use 1 tsp to 1 teapot of water.
In pumpkin pie, I add 1 tsp.
In hot chocolate (or actually I use carob to make my hot cocoa) I use a sprinkling to taste.
You can add it to stirfry and Indian cuisine alongside curry and ginger.
Enjoy your new culinary healing friend!