#Thaicardamom

Known locally as “กระวานไทย” and scientifically as Amomum krervanh Pierre ex Gagnep, Thai cardamom has held a revered place in Southeast Asian kitchens and apothecaries for centuries. With a pungent aroma and a lineage traced to the Zingiberaceae, or ginger family, this modest spice has been at the core of both Thai culinary arts and traditional medicine. Researchers are now looking beyond its fragrance, finding that ancient Thai wisdom may be holding new answers for 21st-century health challenges. What is the truth behind the folklore, and which claims stand up to rigorous scientific inquiry?

Thai cardamom, known locally as กระวานไทย and scientifically Amomum krervanh, has long been a staple in Southeast Asian kitchens and traditional medicine. Its strong aroma and place in the ginger family have made it a trusted ingredient and remedy for generations. Now researchers are exploring whether ancient wisdom can inform today’s health challenges, while staying mindful of Thai cultural values.

Cardamom is more than a spice; it embodies centuries of healing practices that connect people to the land. In Thai traditional medicine, it is prized for digestive discomforts such as indigestion, bloating, and nausea. Mature fruits and seeds from trees aged four to five years are typically harvested in central and northern Thailand, where varieties known as กระวานขาว and ข่าโคม are cultivated. Rural markets have long sustained demand, reflecting how deeply intertwined health and daily life are in Thai communities.