Black cardamom, also called badi elaichi or moti elaichi in Hindi, is a dark brown pod with black seeds inside it. Also called Bengal elaichi, it is a popular spice native to the eastern Himalayas.

The modern-day cultivation of black cardamom is concentrated around parts of Darjeeling, southern Bhutan, Sikkim and eastern Nepal. It is also cultivated in parts of Uttarakhand and the North-Eastern states.

The ancient Chinese used it as medication for malaria and stomach disorders. Similarly, black cardamom was for the therapy of jaundice in traditional Indian medicine.

India is the largest producer and exporter of badi elaichi in the world. It occurs in at least two distinct varieties, Amomum subulatum and Amomum tsao-ko. While the bigger pods of A. tsao-ko (Lanxangia tsaoko) are used in Chinese and Vietnamese cuisine, A. subulatum is widely used in South Asian dishes, particularly in India and Pakistan.

Its distinct smoky flavour is enhanced by traditional techniques to dry it over an open flame. Owing to this, it is not used to flavour sweet dishes, unlike the small green cardamom. The most common use of the spice is in exotic savoury meat dishes such as biryani.  Continue reading to find out more about the black cardamom, it’s benefits, nutrition and side effects. 

Some basic facts about black cardamom:

  • Scientific name: A. subulatum
  • Family: Zingiberaceae
  • Common names: Badi elaichi, moti elaichi, kali elaichi, greater cardamom, big cardamom, black cardamom, 
  • Parts used: Fruits, leaves, seeds
  • Native region: Eastern Himalayas
  • Geographical distribution: Grows in the North-East Indian states, Darjeeling, Nepal and Bhutan, among other places.
  1. Black cardamom nutrition
  2. Badi elaichi health benefits
  3. Side effects of black cardamom
  4. Takeaways
Doctors for Badi elaichi benefits and side effects

Black cardamom is a popular spice—the part of the plant we use in cooking is actually the fruit. It is an essential flavouring agent in biryanis to dal makhini preparation and meat dishes. Like so many aromatic spices in Indian cooking, it also has various health benefits. The following are the nutrients, vitamins and minerals present in badi elaichi, also known as greater cardamom:

Research has shown that the dried fruit of badi elaichi contains:

  • Volatile oil (2.8-4%)
  • Protein (6%)
  • Starch (43%)
  • Ash (4%)

Badi elaichi seeds alone have been seen to contain:

  • Moisture (8.5%)
  • Protein (6%)
  • Volatile oil (2.8%)
  • Crude fibre (22%)
  • Starch (43.2%)

In addition to this, research has shown that depending on where they are grown and how they are processed, 100 grams of badi elaichi seeds may contain the following minerals.

Mineral Quantity per 100 grams
Calcium 666.6 mg
Magnesium 412.5 mg
Phosphorus 61 mg
Fluoride 14.4  parts per million (in extract)

Source: N. Gautam, et al. "Technology, chemistry and bioactive properties of large cardamom (Amomum subulatum Roxb.): an overview", International Journal of Applied Sciences and Biotechnology

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Studies have shown that big cardamom contains some 39 phytochemicals and volatile compounds, including

  • Terpinen-4- ol (29.87%)
  • Eucalyptol (18.69%)
  • β-phallendrene (7.97%)
  • γ-terpinene (6.67%)
  • p-cymene (6.20%)
  • Oxygenated monoterpenes in the essential oil

Some of these compounds have therapeutic effects. Traditionally, parts of the badi elaichi plant have been used for treating dyspepsia, skin diseases, anorexia, dysentery, hyperacidity, ulcers, wounds, cardiac debility, fever, cough, liver congestion and gonorrhoea. Research has also shown it can be effective in the management of scabies, when applied to the area at 10% concentration for one hour.

Read on to know about the science-backed benefits of badi elaichi:

Badi elaichi for respiratory health

Eating black cardamom is said to normalize the flow of mucous through the respiratory tract. It can help people suffering from asthma and other respiratory problems such as whooping coughtuberculosis and bronchitis. It is even said to provide relief from sore throat. Black cardamom is also used to keep cold and cough at bay.

Black cardamom for good skin

Black cardamom consumption is good to keep the skin healthy. It is an antioxidant and also has antibacterial properties. It is also full of vitamin C, which is essential for the synthesis of collagen—a protein that makes our skin supple and elastic. This combination of elements helps black cardamom in facilitating the removal of toxins from the body while also boosting blood circulation.

Black cardamom for heart health

Black cardamom, if taken regularly, can keep the heart healthy. It keeps the heart rhythm in check, maintaining the blood pressure by extension. It is also known to reduce the probability of blood clots. (Read more: Pulmonary embolism: symptoms, causes)

A small study with 30 males aged 50-70 with a history of ischaemic heart disease showed that powdered badi elaichi intake could reduce blood lipid levels within 12 weeks, without affecting the levels of good cholesterol or high-density lipoprotein. (Read more: What to eat when you have high cholesterol)

More studies need to be done to study the effects of badi elaichi on blood lipids.

Other researchers have looked into the adaptogen (protects against the harmful effects of stress) and anti-inflammatory potential of badi elaichi, which could also contribute to better heart health. More studies need to be done to establish these effects of black cardamom.

Black cardamom for stomach and gut health

Black cardamom is known to provide relief from chronic constipation. It is also used as a home remedy for stomach ache and heartburn. It stimulates the gastric glands for the secretion of digestive juices and controls the acid in the stomach, thereby protecting against stomach ulcers

Black cardamom also increases appetite. (Read more: Loss of appetite: symptoms, causes, tips and treatment)

Black cardamom for healthy hair

One of the most common causes of hair loss is an unhealthy scalp. Black cardamom’s antibacterial properties keep the scalp healthy by preventing infections. Its antioxidant properties and organic compounds also provide the nourishment that hair needs to look shiny. Essential oils extracted from the same also help prevent dandruff.

Black cardamom benefits for gums and teeth

Black cardamom has a very strong and distinct aroma. It can help in warding off oral health problems such as bad breath. It also protects the gums against infections. (Read more: Swollen gums)

Black cardamom for pain relief

Due to its anti-inflammatory properties, black cardamom can provide relief in case of muscle soreness. You can mix it with warm bath water, but the best way to use it as an analgesic (painkiller) would be to apply it in the form of essential oil. (Read more: Body pain)

Black cardamom for overall immunity

There is some evidence to show that the antioxidant and antibacterial properties of black cardamom boost the overall immunity of the body. Regular consumption of this spice in your diet can provide the body support in fighting against foreign pathogens. (Read more: How to increase immunity)

There are no known side effects of consuming black cardamom, nor is there a recommended dosage. Using this spice for flavouring the food is safe for most people.

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Black cardamom is commonly used in cooking savoury food. A popular Indian spice, black cardamom has a plethora of health benefits and is specifically rich in phosphorus. Its antioxidant and anti-inflammatory properties help the body in fighting many conditions such as constipation, seasonal cold and bronchitis, among others.

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References

  1. Christian Starkenmann, Fabienne Mayenzet, Robert Brauchli, Laurent Wunsche, and Christian Vial Structure Elucidation of a Pungent Compound in Black Cardamom: Amomum tsao-ko Crevost et Lemarié (Zingiberaceae) Journal of Agricultural and Food Chemistry 2007 55 (26), 10902-10907
  2. G. Aruna, V. Baskaran, Comparative study on the levels of carotenoids lutein, zeaxanthin and β-carotene in Indian spices of nutritional and medicinal importance, Food Chemistry, Volume 123, Issue 2, 2010, Pages 404-409, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2010.04.056.
  3. Rastogi, Subha; Mohan Pandey, Madan; Kumar Singh Rawat, Ajay Spices: Therapeutic Potential in Cardiovascular Health Current Pharmaceutical Design, Volume 23, Number 7, 2017, pp. 989-998(10)
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