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cardamom
Scientific name:
Amamum Campactum Soland
Area Name:
Kapolagha, Kapol, Cardamom, Palago, Pelaga puwar
Foreign Name:
round Kardemon
Ingredients:
Oil proteins, sugars, fat, fly-sineol, and alfaborneol terpineol, beta-camphor and silicate
Parts Used:
All parts (leaves, flowers, fruits, and roots)
Characteristics:
Cardamom plants are grown bulbous root with a high between 2-3 m. The leaves are pointed-oval with a length of about 30 cm and 10 cm wide. The flowers (symmetrical two-sided, reddish colored and divided into 3 sections) can be distinguished by differences in types of local varieties. From there it will be produced pieces of fragrant white box so that it can be used as a medicine and condiment. The fruit are in bunches of small round-shaped, sometimes hairy and yellow-colored gray.
Disease Incurably:
Cardamom can be used to treat cramps / spasms Stomach, Rheumatism, Fever, Heat, cough, Prevent Nausea, Body Odor, tonsil inflammation, menstrual disorders, stomach cramps, Drugs Mouthwash, Influenza, Sore Stomach, Shortness of Breath, Body Weak (as a tonic) , etc..
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