Ayurvedic Properties
- Taste (Rasa)
- Pungent (Katu), Sweet (Madhura)
- Quality (Guna)
- Light (Laghu), Dry (Ruksha)
- Potency (Virya)
- Cold (Sheeta)
- Post-digestive (Vipaka)
- Sweet (Madhura)
- Key Constituents
- Volatile oil (2-8%), Cineol, Terpinene, Terpineol, Terpinyl acetate, Borneol, alpha-pinene
- Also Known As
- English: Lesser Cardamom, Cardamom, Cardamom Fruit
Sanskrit: सूक्ष्मैला, एला, त्रुटी, द्राविडी
Hindi: छोटी इलायची, इलायची
Overview
Cardamom (Elettaria cardamomum, Sanskrit: Ela) is a seed with pungent and sweet tastes, heating energy, and pungent post-digestive effect. It acts on the plasma, blood, marrow, and nerve tissues through the digestive, respiratory, circulatory, and nervous systems. Its primary actions are stimulant, expectorant, carminative, stomachic, and diaphoretic.
Cardamom is regarded as one of the best and safest digestive stimulants in Ayurveda. It awakens the spleen, stimulates samana vayu, enkindles Agni, and removes Kapha from the stomach and lungs. It also stimulates the mind and heart, giving clarity and joy. When added to milk, it neutralizes its mucus-forming properties.
It is indicated for colds, cough, bronchitis, asthma, hoarse voice, loss of taste, poor absorption, and indigestion. Cardamom reduces Vata and Kapha but may increase Pitta in excess. Precautions apply for ulcers and high Pitta conditions. Preparations include infusion (do not boil), powder (100–500 mg), and milk decoction.
Source: The Yoga of Herbs, Section A: Commonly Available Herbs
Ayurvedic Properties
| Property | Value |
|---|---|
| Rasa (taste) | Pungent, sweet |
| Vīrya (energy) | Cooling |
| Vipāka (post-digestive) | Sweet |
| Guṇa (quality) | Light, dry |
| Doṣa effect | VPK<, P in excess |
| Dhātu (tissue) | Plasma, blood, nerve |
| Srotas (channel) | Digestive, respiratory, circulatory, nervous |
Therapeutic Actions
- Dı-pana: Stimulates digestion
- Pa-cana: Digestive Śu-lapraśamana Alleviates intestinal spasms and pain Ka-śahara Stops coughing Śvāsahara Prevents asthma
- Anuloma: Redirects the flow of vata downwards
- Chardinigrahan.a: Prevents nausea Hikkānigrahan.a Stops hiccups Śirovirecana Cleanses the orifices of the head
- Va-jı-karan.a: Increases sexual potency Carminative, expectorant, diaphoretic, aromatic, antinausea, diuretic
- Urine: Recommended for painful, burning urination (mutrakr. cchra) and aggravated vata in the lower abdomen (Bhavaprakaśa).
- Biomedical: Digestion Specifically in weak digestion, borborygmus, bloating, flatulence, colic, intestinal pain and indigestion. Cardamom stimulates agni without aggravating pitta and clears excess kledaka kapha from the stomach. Being anuloma it helps to regulate samana vayu and direct apana vayu downwards; hence beneficial for nausea, vomiting, morning sickness, burping and acidity (Frawley & Lad 1994). Lungs Cough with mucous and asthma with wheezing; it clears avalambaka kapha and regulates vata. Good for sore throats and freshens the breath (Paranjpe 2001). * Fennel, cumin, ginger for digestive upsets and intestinal spasms. * Cinnamon, pippali, clove, haritaki for kapha lung problems. * Honey for coughs from kapha. * Gokshura, coriander, punarnava, shilajit for painful urination
Safety & Contraindications
Contraindications: Aggravated pitta, ulcers and; general excessive heat signs
Safety: No drug–herb interactions are known.
Preparation & Usage
Forms: Infusion (don t boil seeds), powder, milk decoction Section 3: Therapeutics Chapter 4: Herbology 85
Source: The Ayurveda Encyclopedia, Chapter 4: Herbology
How to Use Green Cardamom by Condition
Explore how Green Cardamom is used for specific health concerns — with dosage, preparation methods, and classical references for each.
▶ Classical Text References (5 sources)
References in Astanga Hridaya
Meat juice (Mamsarasa) which is not very thick, Rasala (curds churned and mixed with pepper powder and sugar), Raga (syrup which is sweet, sour and salty) and Khandava (syrup which has all the tastes, prepared with many substances), Panaka panchasara, (syrup prepared with raisins (draksha), madhuka, dates (karjura), kasmarya, and parushaka fruits all in equal quantities, cooled and added with powder of cinnamon leaves, cinnamon and cardamom etc) and kept inside a fresh mud pot, along with leav
— Astanga Hridaya, Chapter 3: Ritucharya adhyaya Seasonal
Trijata and Chaturjata सकेसरं चतुजातं व प ैलं प त को प ती णो णं जतकम ् । ं रोचनद पनम ् ॥१६०॥ Twak – (Cinnamon), patra (Cinnamon leaf) and Ela – (Cardamom) together are known as Trijataka and these along with kesara from the chaturjata.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
Trijata and Chaturjata सकेसरं चतुजातं व प ैलं प त को प ती णो णं जतकम ् । ं रोचनद पनम ् ॥१६०॥ Twak – (Cinnamon), patra (Cinnamon leaf) and Ela – (Cardamom) together are known as Trijataka and these along with kesara from the chaturjata.
— Astanga Hridaya, Chapter 6: Annaswaroopa Food
Similar is the case of Anuvasana – fat enema and Matra basti – fat enema with very little oil 34-36 Anu taila जीव तीजलदे वदा जलद व से यगोपी हमं दाव व मधुक लवागु वर पु ा व ब वो पलम ् धाव यौ सरु भं ि थरे कृ महरं प ं ु ट रे णक ु ां कि ज कं कमला वलां शतगुणे द ये अ भ स वाथयेत ् ३७ तैला सं दशगण ु ं प रशो य तेन तैलं पचेत ् स ललेन दशैव वारान ् पाके पे चदशमे सममाजद ु धं न यं महागुणमुश यणुतैलमेतत ् ३८ Jivanti, Jala, Devadaru, Jalada, Twak, Sevya, Gopi (sariva), Hima, Darvi twak, Madhuka, Plava, A
— Astanga Hridaya, Chapter 20: Nasya Vidhi Nasal
Source: Astanga Hridaya, Ch. 3, Ch. 6, Ch. 6, Ch. 20
References in Astanga Hridaya Sutrasthan
Meat juice (Mamsarasa) which is not very thick, Rasala (curds churned and mixed with pepper powder and sugar), Raga (syrup which is sweet, sour and salty) and Khandava (syrup which has all the tastes, prepared with many substances), Panaka panchasara, (syrup prepared with raisins (draksha), madhuka, dates (karjura), kasmarya, and parushaka fruits all in equal quantities, cooled and added with powder of cinnamon leaves, cinnamon and cardamom etc) and kept inside a fresh mud pot, along with leav
— Astanga Hridaya Sutrasthan, Ritucharya adhyaya Seasonal
Trijata and Chaturjata सकेसरं चतुजातं व प ैलं प त को प ती णो णं जतकम ् । ं रोचनद पनम ् ॥१६०॥ Twak – (Cinnamon), patra (Cinnamon leaf) and Ela – (Cardamom) together are known as Trijataka and these along with kesara from the chaturjata.
— Astanga Hridaya Sutrasthan, Annaswaroopa Food
Similar is the case of Anuvasana – fat enema and Matra basti – fat enema with very little oil 34-36 Anu taila जीव तीजलदे वदा जलद व से यगोपी हमं दाव व मधुक लवागु वर पु ा व ब वो पलम ् धाव यौ सरु भं ि थरे कृ महरं प ं ु ट रे णक ु ां कि ज कं कमला वलां शतगुणे द ये अ भ स वाथयेत ् ३७ तैला सं दशगण ु ं प रशो य तेन तैलं पचेत ् स ललेन दशैव वारान ् पाके पे चदशमे सममाजद ु धं न यं महागुणमुश यणुतैलमेतत ् ३८ Jivanti, Jala, Devadaru, Jalada, Twak, Sevya, Gopi (sariva), Hima, Darvi twak, Madhuka, Plava, A
— Astanga Hridaya Sutrasthan, Nasya Vidhi Nasal
Source: Astanga Hridaya Sutrasthan, Ritucharya adhyaya Seasonal; Annaswaroopa Food; Nasya Vidhi Nasal
References in Charaka Samhita
Sugar candy, bamboo manna, long pepper, cardamom, cinnamon — each doubled in ratio (4:2:1:0.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 8: Consumption and Wasting Disease Treatment (Rajayakshma Chikitsa / राजयक्ष्मचिकित्सितं)
Himalayan fir, black pepper, ginger, long pepper in doubling ratio (1:2:3:4), with cinnamon and cardamom at half ratio.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 8: Consumption and Wasting Disease Treatment (Rajayakshma Chikitsa / राजयक्ष्मचिकित्सितं)
Thereafter to make it fragrant, add 20 gm powders each of tejapatra, cinnamon, cardamom, black pepper, couscous and iron bhasma and store in a pot lined with honey and ghee.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
0 kg of jaggery and powder of trikatu and trijata (three aromatics- leaves and bark of cinnamon and cardamom).
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
Take kuṣṭha, aguru, devadāru, kaunti, cinnamon, padmaka, cardamom, sugandhabālā, palāśa, mustaka, priyangu, thauneyaka, nāgakeśara, jatāmāmsi, tālisapatra, plava, tejapatra, coriander, sriveshtaka, dhyāmaka, piper longum, sprikkā and nakha.
— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
Source: Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 8: Consumption and Wasting Disease Treatment (Rajayakshma Chikitsa / राजयक्ष्मचिकित्सितं); Chikitsa Sthana — Therapeutic Principles, Chapter 12: Edema Treatment (Shvayathu Chikitsa / श्वयथुचिकित्सा)
References in Sharangadhara Samhita
— Tvak (cinnamon — Cinnamomum zeylanicum), Patra (cinnamon leaf — Cinnamomum tamala), Maricha (black pepper), Ela (cardamom — Elettaria cardamomum) seeds, Ajaji (cumin — Cuminum cyminum), and Vamshalochana (bamboo manna — Bambusa arundinacea) should also be included.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)
Sitopaladi Churna: Sitopala (rock candy) should be sixteen parts, Vamshalochana (bamboo manna — Bambusa arundinacea) eight parts, Pippali (long pepper — Piper longum) four Karsha, and Ela (cardamom — Elettaria cardamomum) two Karsha.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)
Ela (cardamom) and Tvak (cinnamon) should each be half a Karsha.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)
Vyosha (Trikatu), Ela (cardamom), Maricha (black pepper), and Tvak (cinnamon) each three Pala separately.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 4: Gutikakalpana (Tablet/Pill Preparations)
— Trisugandha (three aromatics: cinnamon, cardamom, and cinnamon leaf) three Shana each, and jaggery twenty Karsha.
— Sharangadhara Samhita, Madhyama Khanda, Chapter 4: Gutikakalpana (Tablet/Pill Preparations)
Source: Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations); Madhyama Khanda, Chapter 4: Gutikakalpana (Tablet/Pill Preparations)
References in Sushruta Samhita
Gundra, rice, shaivala (aquatic moss), shailabheda, daruharidra (tree turmeric), ela (cardamom), utpala (blue lotus), rodhra, abhra (mica), lotus petal, sugar, darbha (sacred grass), tala (palmyra), rodhra, vetasa (cane), and padmaka.
— Sushruta Samhita, Uttara Tantra, Chapter 10: Pittabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Pitta-type Conjunctivitis)
Musta (nut grass), phena (coral calcium), sea utpala (lotus), krimi (worm-wood), ela (cardamom), amalaki seeds, talisha, shaila (rock), gairika (red ochre), ushira (vetiver), and shankha (conch) — these ground with breast milk make the anjana.
— Sushruta Samhita, Uttara Tantra, Chapter 10: Pittabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Pitta-type Conjunctivitis)
Eggshell, garlic, the three pungent substances (trikatu), karanja (Pongamia) seeds, and cardamom — this is considered the lekhya (scraping) anjana.
— Sushruta Samhita, Uttara Tantra, Chapter 12: Raktabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Blood-type Conjunctivitis)
With kasisa (green vitriol), magadhi (pippali) flower, Nepali herb, and cardamom.
— Sushruta Samhita, Uttara Tantra, Chapter 14: Bhedya Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases Requiring Incision)
With shilajatu, ela (cardamom), nata, and saindhava, combined with honey, rubbing should be done.
— Sushruta Samhita, Uttara Tantra, Chapter 14: Bhedya Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases Requiring Incision)
Source: Sushruta Samhita, Uttara Tantra, Chapter 10: Pittabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Pitta-type Conjunctivitis); Uttara Tantra, Chapter 12: Raktabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Blood-type Conjunctivitis); Uttara Tantra, Chapter 14: Bhedya Roga Pratishedha Adhyaya (Chapter on Treatment of Diseases Requiring Incision)
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.