f267 Cardamon

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Cardamom, a member of the Ginger family, is one of the world’s oldest spices, known to the ancient Egyptians, Greeks and Romans. It is native to the East, originating in the forests of the Western Ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indochina and Tanzania. It is one of the two or three most expensive spices.

It is often adulterated, and there are many inferior substitutes from related plants (see above). However, only Elettaria cardamomum is the true Cardamom. Indian Cardamom is known in two main varieties: Malabar Cardamom and Mysore Cardamom. The Mysore variety contains higher levels of cineol and limonene, and hence is more aromatic.

Cardamom is produced by a perennial bush of the Ginger family, with sheathed stems reaching 2 to 5 m in height. The flowers are green with a white, purple-veined tip. Trailing leafy stalks grow from the plant base. These bear the oval or oblate seed pods, which are triangular in cross-section. The small, brown-black, sticky seeds are contained in a pod in 3 double rows with about 6 seeds in each row. The pods are between 5 and 20 mm long: the larger – the black variety (see above) – is not a true Cardamom, while the smaller, green one is. White-bleached pods are also available. Pods are sold whole or split, and the seeds loose or ground.

For cooking, the pods can be used whole or split. Cardamom belongs to the sweet spices group and is used predominantly to flavour sweets, baked goods and coffee, particularly in the Arab countries. (1) The oil is one of the oldest known essential oils and is used as a flavourant in liqueurs. The volatile oil constitutes about 5% of the seed's total weight, not a particularly impressive proportion for a spice.

In the East, the plant is also used medicinally, for digestive ailments. In Western medicine it is merely a flavourant or other additive to medicines, typically those for indigestion and flatulence. The Arabs attributed aphrodisiac qualities to it (it features regularly in the Arabian Nights), and the ancient Indians regarded it as a cure for obesity.

IgE-mediated reactions

Anecdotal evidence suggests that Cardamom may induce symptoms of food allergy in sensitised individuals; however, few studies have been reported to date. (2-4) It is possible that the allergy occurs more frequently than has been reported.

Although contact and systemic contact-type dermatitis reactions to spices such as Cardamom, Nutmeg, Mace, Curry, Cinnamon, and Laurel may be rare, they may also often be overlooked. (2)

A 22-year-old woman reported urticaria, dyspnoea and bronchial asthma-like attacks after eating curried rice, attributed to an immediate-type allergy caused by spice allergens contained in curry spice. Of the individual spices, skin-prick tests were positive to cumin, fennel, dill, fenugreek, cayenne, ginger, cardamom, garlic, garam masala, mustard seed and coconut milk, and negative to 13 others tested, including curry powder.(4)

Anaphylaxis to curry powder was reported in a 26-year-old nurse who developed severe bronchospasm. Initial symptoms were generalised itching, diarrhoea and stridor, which were reproduced 20 minutes later following an oral challenge of curry and rice. The causative allergens were narrowed down to cardamom and fenugreek. Serum-specific IgE to both was high. (3)

Atopic dermatitis and contact dermatitis have been described in a confectioner with chronic hand dermatitis. A patch test to cardamom was positive. (5)

In a study of workers in a Swedish spice factory, irritant patch test reactions were recorded from powder of cardamom. (6)

No allergens from this plant have yet been characterised

Cross-reactivity

Extensive cross-reactivity between the different individual species of the Ginger family could be expected, but has not been documented to date. (7) In a study of Celery- and pollen- allergic patients, specific IgE was found to Cardamom in a number of individuals in the study group. (8)

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A spice, which may result in allergy symptoms in sensitised individuals

Last Reviewed-  April 2022