The use of cardamom plant dates back to 3,000 years ago. The plant is 4 m high, similar to our common reed, with small yellow flowers and crimson tips that produce oblong brownish-reddish seeds. It was mentioned in Ayurvedic medicine and the works by Hippocrates and Dioscorides.
The essential oil is obtained by steam-distilling the dried, shelled seeds.
The aroma is warm, spicy, and woody, with a sweet-balsam note.
Quantity: 8 ml
Origin: Sri Lanka
15 in stock
Cardamom is a spice, which has always been used in Arabic and Indian cuisine with beneficial effects on the digestive system. It maintains the proper secretion of gastric juices, relieves intestinal gas, and has carminative, anti-putrescent properties. It helps against nausea.
It liquifies and reduces dry mucus. Very helpful in case of sinus infections. Antioxidant.
Home diffuser: add 1-3 drops of EO to 100 ml of water
Steam inhalation: emulsify 3-5 drops of EO with coarse salt in 1 l of hot water. Inhale for 20 minutes, keeping your eyes and mouth closed
Bathtub: emulsify 8-10 drops of EO with coarse salt — or alternatively milk, cream, or honey — to add to the hot water (so that the oil doesn’t evaporate due to the heat)
Massages: we recommend to dilute 1-2 drops of EO in a tablespoon of carrier oil (or cream)
Food: we recommend 1-2 drops of EO per 100 gr of food, to add after cooking and mixed with another condiment. We suggest to always start with the lower dose and then increase it later, if preferred.
Caution: do not use in case of chronic diseases, pregnancy, or when breastfeeding.
If in doubt, please consult your doctor/naturopath.