Green cardamom, a common kitchen spice known for its distinctive aroma, has long been used traditionally to support digestion. It is commonly consumed after meals and is associated with relief from indigestion, gas, nausea and other stomach discomforts.
The spice also contains aromatic and bioactive compounds that have attracted scientific interest for their antioxidant and antimicrobial properties. However, experts caution that strong clinical evidence for treating digestive disorders remains limited, so cardamom should be viewed as a dietary aid rather than a substitute for medical treatment.
For most people, using green cardamom as a normal food spice is considered safe in moderation. Concentrated extracts or excessive consumption may not be suitable for everyone, particularly people with certain digestive or gallbladder problems.
