May 15th, 2009 
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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.)
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