Elettaria cardamomum, a member of the tropical Zingiberaceae family, is one of several species of herbaceous plants native to India that produce the well known light green, spicy pods we know and love. While India remains the world’s largest producer of Cardamom, it is now cultivated worldwide, particularly coming from Nepal, Bhutan, Bangladesh, Pakistan, Sri Lanka, and Guatemala. Cardamom is frequently used in Asian cooking for its complex, camphor like taste and aroma. In Nordic countries like Sweden, the seeds are a frequent visitor on the cosmically delicious kardemummabullar sweet bun. The unique aromatic compounds that give this seed its unique taste are also the source of its medicinal effects. Traditional Ayurvedic, Tibetan, and Chinese systems of medicine utilize cardamon to awaken and energize the digestive and respiratory systems, and freshen breath among other things.