Issue published December 2016

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Letter from the editor

Cardamom is sweet, spicy, and slightly sexy. It isn’t an herb that we use much medicinally in Western herbalism, other than enjoying it in spiced chai mixes, but in the Eastern healing traditions, especially Ayruveda, Tibetan, and Chinese Medicine, cardamom is used quite often.
It is a relative of Ginger, but unlike this more well known plant, it doesn’t get so hot that it aggravates heat. Instead, the slight sweet notes help to balance the spice, making it less aggravating to those who need to warm things up, but can’t handle herbs like cayenne, ginger, pepper, turmeric, etc. I find it goes splendidly with some other heart opening, yet cooling plants like rose and Tulsi, helping to add some zip to an otherwise quite sedate blend.
Although you will find that cardamom has been pretty well keyed into the realm of “digestive herb”, you will find, through this issue, that by supporting proper digestion, and helping add some warmth to cold and stagnate situations, that cardamom can be quite versatile. I hope you will learn something new about this flavorful ally, and learn how it can be supportive for overall health, even if you don’t have a flatulence problem.


Cardamom Herbal Monograph
Cardamom and the Hunger for Life
Cardamom Culinary Uses
Cardamom: The Healing Spice
Cardamom’s Traditional Flavor
More Recipes with Cardamom
Cardamom Essential Oil
Delightful Cardamom Essential Oil Recipes

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