Stay healthy through the winter with cardamom-ginger tea
This spice from the Orient is also a remedy in Ayurvedic and ancient Chinese medicine. Cardamom has an antiviral and antibacterial effect. It also promotes blood circulation and digestion and has a cramp-relieving and diuretic effect. Cardamom is commercially cultivated in India, Southeast Asia, and Central America. Whole seed pods, seeds, and ground cardamom are traded. There is a green and black cardamom. You usually get the green cardamom (Elettaria cardamomum) in this country.
Like galangal, ginger, and turmeric, cardamom is a member of the ginger family. The bushy plant can grow metres high in tropical areas. When grown in pots, it can reach a height of about one metre. The seeds are harvested and dried before they fall out of the capsule.
Cardamom, like ginger, galangal, and turmeric, is used in traditional medicine and is usually sold as a spice.
A healthy diet is a prerequisite. However, cardamom is effective against heartburn, both as a remedy and as a prevention. Chewing a few cardamom seeds is best to calm aggressive stomach acid. It also helps with stomach pain and bloating. Good cardamom seeds are somewhat sticky. The seeds or tea with ginger ensure fresh breath and have a lasting effect against bad breath.
Cardamom is also an absolute cold protection and helps with and against coughing and breathing difficulties as a delicate tea that quickly becomes a favourite drink.
Even with fatigue, exhaustion, tiredness and poor concentration, cardamom can work wonders.
Just so you know, people with gallstones should consult a specialist. Pregnant and breastfeeding women should also avoid consuming large quantities of cardamom. In general, moderate consumption is recommended.
Cardamom is best known in this country for Christmas baking, which is mainly used in gingerbread.
Cardamom and ginger tea
Cut open five to seven green cardamom pods and place the seeds in a pan for one and a half litres of tea. Prepare and wash the fresh ginger, cut into slices or pieces, and add to the pan. Pour on the water and bring the tea to the boil. If you have hard water, use mineral water instead. Allow to simmer for about five to ten minutes. Depending on the cooking time, the tea will have a stronger or weaker taste and a correspondingly different effect.
Strain into a teapot and add two or three pieces of ginger. If you like, add a few drops of lemon juice (not if you suffer from heartburn). The tea can be enjoyed hot or cold. We advise against adding sweeteners, which would detract from the cardamom-ginger tea's exceptional, slightly sweet flavour.
