It is recommended to use black cardamom at the beginning of cooking, in long-stewed dishes it has a chance to fully develop its flavor. It is best to slightly crush the cardamom seed and add it to the pot. You can also remove and use only the seeds or grind the entire shell into dust. Remember to use crushed cardamom in moderation - too much may dominate the entire dish.

Cardamom has been used for thousands of years to aid digestion. It is often mixed with other spices to relieve discomfort, nausea, and vomiting.

Cardamom's most researched property when it comes to relieving stomach problems is its possible ability to heal ulcers.