Amomum aromaticum

English names:
Bengal cardamom, Nepal cardamom.

Description:

Tall perennial herb, 2-3m. high. Root - stock horizontal with many nodes. Leaves linear, sessile, lower part surrounding the stem. Inflorescence in radical spike; flowers red. Fruit ovoid, 3 - valved, crimson. Seeds numerous, angular, with a pronounced fragrance.

Flowering period:

May - July.

Distribution:

Wild or cultivated in wet places in the forest highlands.

Parts used:

The fruit, collected in winter, is sun - dried or heat - dried. The pericarp is removed before use.

Chemical composition:
Essential oil from seeds 1-1.5%.

Therapeutic uses:
The seeds have antibacterial and stomachic properties. They are used to alleviate dyspepsia, flatulence, colic, vomiting, diarrhoea and cough, in a daily dose of 3 to 6g in the form of a decoction, powder or pills. They are also prescribed as a gargle or mouth-wash or for perlingual administration to treat toothache, gingivitis and parodontosis. They are also used for flavouring cakes.

Source: Medicinal plants in Viet Nam (Institute of Materia Medica - HANOI - WHO/WPRO, 1990, 444 p.)