It originates from India, but it was also imported from Alexandria and the Orient. In the Middle Ages, it was considered a very expensive medicine. It occurs in several varieties, but it is rarely used in the kitchen. It is used in confectionery, medicine, charcuterie, in the production of essential oils and spice blends, and in the liqueur industry.
Cardamom is of a warm nature, has a pungent taste, and moves and releases stagnation.
Characteristics and effects of mushrooms according to traditional Chinese medicine
Description of herbal blends, effects according to Chinese medicine and main usage
Dietary recommendations including individual foods for specific patterns
Characteristics and effects of herbs according to traditional Chinese medicine
Characteristics of food and its influence on individual organs
Classification of herbs and mushrooms by individual diseases
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