{
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    "date": "2025-12-06T00:03:29",
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    "modified": "2026-09-18T08:46:04",
    "modified_gmt": "2026-09-18T08:46:04",
    "slug": "kardamom-elettaria-cardamomum-3",
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    "title": {
        "rendered": "Cardamom (Elettaria cardamomum)"
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        "rendered": "<style>.awb-menu__main-li{border-bottom:1px solid rgba(85,136,59,0.18);padding:5px 0;margin:0;}.awb-menu__main-li:last-child{border-bottom:none;}li.wiki-cat-heading{border-bottom:none;margin-top:22px;padding-top:0;}li.wiki-cat-heading:first-child{margin-top:0;}li.wiki-cat-heading > a.awb-menu__main-a{pointer-events:none;cursor:default;font-weight:700;color:#55883b;text-transform:uppercase;font-size:0.72rem;letter-spacing:0.06em;padding-bottom:6px;border-bottom:2px solid #c1e899;display:inline-block;}<\/style>\n<div style=\"position:relative;width:100%;min-height:60vh;height:560px;max-height:70vh;background-image:url('https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/kardamom-hero4k-scaled.jpg');background-size:cover;background-position:center;overflow:hidden;margin:0 0 -1px 0;\">\n<div style=\"position:absolute;top:0;left:0;right:0;height:45%;background:linear-gradient(180deg, rgba(20,15,5,0.40) 0%, rgba(20,15,5,0) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:0;left:0;right:0;height:60%;background:linear-gradient(180deg, rgba(252,250,246,0) 0%, rgba(252,250,246,0.55) 55%, rgba(252,250,246,1) 100%);\"><\/div>\n<div style=\"position:absolute;bottom:14%;left:0;right:0;padding:0 6%;text-align:left;\">\n<h1 style=\"color:#ffffff;font-size:2.6rem;font-weight:600;margin:0;text-shadow:0 2px 16px rgba(0,0,0,0.55);letter-spacing:-0.5px;\">Cardamom (Elettaria cardamomum)<\/h1>\n<\/div>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Elettaria cardamomum<small>Ginger family (Zingiberaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Used part<\/div>\n<div class=\"v\">fruit<small>the whole capsules with the seeds<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Conductive materials<\/div>\n<div class=\"v\">1,8-Cineole and \u03b1-Terpinyl acetate<small>together the scent of cardamom<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">classification<\/div>\n<div class=\"v\">Commission E positive<small>dyspeptic complaints<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Price<\/div>\n<div class=\"v\">3rd place worldwide<small>after saffron and vanilla<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">harvest<\/div>\n<div class=\"v\">By hand<small>Each capsule individually, several times per season<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">To which court<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>Cardamom is the third most expensive spice in the world after saffron and vanilla, and there&#039;s a simple reason for this: the pods don&#039;t ripen at the same time, so each one has to be harvested individually by hand over several months. The German Commission E lists it as a medicinally beneficial remedy for dyspeptic complaints \u2013 a classic carminative from the ginger family. In the kitchen, its uses range from Arabic coffee and Indian chai to Swedish yeast pastries.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The queen of spices<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/07\/eh-kraeuter-kardamom.jpg\" alt=\"Gr\u00fcne Kardamomkapseln Nahaufnahme\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">In the Indian spice trade, pepper is called the king and cardamom the queen - and the queen is more expensive.<\/p>\n<p class=\"ea-drop\"><em>Elettaria cardamomum<\/em> Cardamom is a perennial herb from the evergreen mountain forests of the Western Ghats in South India. It grows to a height of two to three meters, sprouts from a robust rhizome, and produces its flowers\u2014and thus its fruit\u2014not in the crown, but on prostrate shoots directly on the ground. There, the three-sided, light green capsules grow, each containing fifteen to twenty small black seeds. The mountain region from which it originates is named after it: the Cardamom Hills in Kerala.<\/p>\n<p>The price is due to the harvest. The pods ripen unevenly over several months and must be picked just before they are fully ripe \u2013 too early they are empty, too late they burst open and the seeds fall out. Therefore, the same planting is visited six to eight times during the season, and the ripe pods are picked individually by hand each time. This labor cannot be mechanized, which is why cardamom has always been among the three most expensive spices in the world.<\/p>\n<p>Trade history has taken a turn that has surprised many: Today, the largest producer is not India, but Guatemala. German coffee planters brought cardamom to Central America at the beginning of the 20th century, where conditions are ideal, and Guatemala overtook India in the 1980s. The vast majority of the Guatemalan harvest goes to the Middle East, where cardamom is indispensable in coffee \u2013 the Arabica coffee is a key ingredient. <em>Qahwa<\/em> It is traditionally brewed with crushed capsules, and in Saudi Arabia the amount of cardamom in the coffee is considered a sign of hospitality.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>A carminative from the ginger family<\/h2>\n<p class=\"ea-drop\">Commission E has issued a positive monograph for cardamom fruit, specifying its use for dyspeptic complaints \u2013 bloating, flatulence, and sluggish digestion. This is the classic carminative indication that cardamom shares with caraway, fennel, anise, and its relative ginger. An EMA monograph does not yet exist; the European assessment is based on the older German guidelines and long-standing experience in its use.<\/p>\n<p>The principle of action is that of digestive spices containing essential oils: The components of the essential oil relax the smooth muscles in the gastrointestinal tract, stimulate bile production, and, in laboratory tests, inhibit some gas-producing bacteria. In addition, the aromatic spiciness stimulates the secretion of saliva and gastric juices. All of this is plausible and has been tested over centuries, but there are no controlled studies on humans regarding cardamom as a single medicinal ingredient.<\/p>\n<p>A second, very old use is for breath. Cardamom is chewed in India and the Middle East after meals to freshen breath, and there is indeed laboratory evidence of an effect on oral bacteria\u2014the cineole in the essential oil has antibacterial properties. Whether this has a relevant effect on bad breath beyond simply masking it has not been investigated. Nevertheless, it is a remarkably effective alternative to chewing gum.<\/p>\n<p>The claims you often read about cardamom \u2013 its ability to lower blood pressure, affect blood sugar levels, and prevent cancer \u2013 stem from cell and animal studies as well as a few very small trials and do not constitute a recommendation. Cardamom is primarily an outstanding spice with a solid, but modest, use for digestive issues. That&#039;s perfectly sufficient.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>3 - 8 %<\/b><span>essential oil in the seeds<\/span><\/div>\n<div class=\"ea-zahl\"><b>20 - 40 %<\/b><span>1,8-Cineole in the essential oil<\/span><\/div>\n<div class=\"ea-zahl\"><b>30 - 45 %<\/b><span>\u03b1-Terpinyl acetate - the floral-sweet component<\/span><\/div>\n<div class=\"ea-zahl\"><b>1.5 g<\/b><span>Daily dose according to Commission E<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>Why cardamom must stay in the capsule<\/h2>\n<p>The aroma of cardamom arises from the interplay of two main components: 1,8-cineole provides the cool, eucalyptus-like note, while \u03b1-terpinyl acetate lends it a floral-sweet, slightly lemony character. The ratio of these components differentiates the origins of cardamom \u2013 Guatemalan cardamom tends to be richer in cineole and therefore cooler, while Indian cardamom from Kerala is sweeter and more floral. Anyone who tastes both side by side will immediately notice the difference.<\/p>\n<p>The most important practical point concerns storage, and it is uncompromising: cardamom should be bought and stored in its pod. The pod is a natural container that protects the volatile essential oil of the seeds. Ground cardamom loses most of its aroma within a few weeks\u2014for a spice at this price, that&#039;s an expensive waste. The seeds are only removed from the pod and crushed in a mortar shortly before use.<\/p>\n<p>Besides the essential oil, the seeds contain about ten percent fatty oil, starch, and proteins, as well as small amounts of flavonoids. The capsule shell itself is fibrous and has little aroma \u2013 it is either included whole when cooking rice dishes and curries for a long time and removed before serving, or the seeds can be extracted and used separately.<\/p>\n<p>A distinction must be made: Black or brown cardamom is a different plant, <em>Amomum subulatum<\/em>, with significantly larger, wrinkled brown pods. It is dried over an open fire and has a camphoraceous and smoky flavor \u2013 a robust spice for savory North Indian dishes, but no substitute for green cardamom in desserts and pastries. And another word of caution for your shelves: &quot;White cardamom&quot; is bleached green cardamom, which has lost aroma through the process. It looks prettier in light baked goods but is the inferior choice in terms of flavor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>Where cardamom belongs<\/h2>\n<p>Cardamom is a spice with an unusually wide range - it works in sweet as well as savory dishes, and in both areas it has established partners.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Coffee<\/span><\/p>\n<div class=\"mit\">Cardamom + Arabic coffee<\/div>\n<p>The <em>Qahwa<\/em> of the Middle East: crushed capsules brewed with lightly roasted coffee. The amount of cardamom is considered a sign of hospitality.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Chai<\/span><\/p>\n<div class=\"mit\">Cardamom + ginger, cinnamon and clove<\/div>\n<p>The backbone of Indian Masala Chai. Cardamom is the aromatic peak above the spiciness of the ginger.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">pastries<\/span><\/p>\n<div class=\"mit\">Cardamom + yeast dough<\/div>\n<p>In Sweden, cardamom is as common in cinnamon buns and yeast wreaths as cinnamon itself. <em>cardemummabullar<\/em> They are a unique type of pastry. Their origins lie with the Vikings and Constantinople.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">rice<\/span><\/p>\n<div class=\"mit\">Cardamom + Basmati rice and saffron<\/div>\n<p>In biryani and pilaf, whole capsules are cooked along with the other ingredients and removed before serving.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">digestion<\/span><\/p>\n<div class=\"mit\">Cardamom + fennel and caraway<\/div>\n<p>For the medicinal side: a carminative mixture in which cardamom contributes the aromatic element.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">dessert<\/span><\/p>\n<div class=\"mit\">Cardamom + rice pudding and almond<\/div>\n<p>In Indian kheer as in Scandinavian rice pudding - cardamom and milk are one of the best combinations there is.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">storage<\/span><\/p>\n<div class=\"mit\">Ground cardamom in a storage jar<\/div>\n<p>Ground cardamom loses its aroma within weeks. At this price, it&#039;s the most expensive avoidable waste in the spice drawer.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">confusion<\/span><\/p>\n<div class=\"mit\">Green cardamom + Black cardamom<\/div>\n<p><em>Amomum subulatum<\/em> It is smoky and camphoraceous and completely out of place in desserts. The two are not alternatives to each other.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Quality<\/span><\/p>\n<div class=\"mit\">Cardamom + white bleached capsules<\/div>\n<p>White cardamom is bleached green cardamom and has lost aroma in the process. It looks better but tastes worse.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Crowd<\/span><\/p>\n<div class=\"mit\">Cardamom + generous hand<\/div>\n<p>It is intense and can quickly develop a soapy, perfumed scent. Three to four capsules are almost always sufficient for a pot.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Gallstones<\/span><\/p>\n<div class=\"mit\">Cardamom + gallstones<\/div>\n<p>Like other spices containing essential oils, cardamom can trigger colic in people with gallstones when consumed in medicinal amounts. As a culinary spice, it is safe.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">heat<\/span><\/p>\n<div class=\"mit\">Cardamom + long cooking, ground<\/div>\n<p>Whole cardamom pods can withstand long cooking times, ground cardamom cannot. Powder should be added in the last few minutes or mixed into the batter.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>To which court<\/span>From Kerala to Stockholm<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Arabic coffee<\/span><span class=\"w\">Crushed capsules brewed together with lightly roasted coffee - bitter, aromatic, unsweetened.<\/span><\/li>\n<li><span class=\"g\">Masala Chai<\/span><span class=\"w\">Cooked with ginger, cinnamon, clove and pepper in milk and black tea.<\/span><\/li>\n<li><span class=\"g\">Cardamombullar<\/span><span class=\"w\">The Swedish yeast pastry - ground cardamom in the dough and filling.<\/span><\/li>\n<li><span class=\"g\">Biryani<\/span><span class=\"w\">Whole green pods cooked in the rice along with bay leaves and a cinnamon stick.<\/span><\/li>\n<li><span class=\"g\">Kheer<\/span><span class=\"w\">Indian rice pudding with cardamom, saffron and pistachios.<\/span><\/li>\n<li><span class=\"g\">Gingerbread<\/span><span class=\"w\">Cardamom is one of the quiet main components in many German gingerbread spice mixes.<\/span><\/li>\n<li><span class=\"g\">Gl\u00f6gg<\/span><span class=\"w\">In Scandinavian mulled wine, alongside clove, cinnamon and orange.<\/span><\/li>\n<li><span class=\"g\">Curry paste<\/span><span class=\"w\">It is almost always included in South Indian spice mixtures such as Garam Masala.<\/span><\/li>\n<li><span class=\"g\">Digestive tea<\/span><span class=\"w\">Three capsules crushed and scalded with fennel and caraway.<\/span><\/li>\n<li><span class=\"g\">Fresh breath<\/span><span class=\"w\">Chew one capsule after eating - the oldest and simplest method of use.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> The capsule is the packaging. Always buy whole cardamom pods, press the capsule open with the flat side of a knife blade just before use, and remove the seeds. Anyone who has ever tasted freshly ground cardamom alongside pre-ground cardamom will never buy powder again.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Digestive tea with cardamom<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Cardamom-fennel infusion<\/h3>\n<ol>\n<li>Press three to four green cardamom pods with the flat side of a knife until they burst open. The seeds will remain in the pod \u2013 that&#039;s sufficient.<\/li>\n<li>Briefly crush one teaspoon of fennel seeds and half a teaspoon of caraway seeds in a mortar.<\/li>\n<li>Pour a large cup of boiling water over everything and be sure to cover and let it steep for ten minutes.<\/li>\n<li>Strain and drink slowly in small sips - after meals or when your stomach feels tight.<\/li>\n<li>Two to three cups daily. The taste is floral and sweet, without the need for added sweetener.<\/li>\n<li>For those who want pure cardamom: one crushed capsule per cup, cover and let it steep - significantly more aromatic than any ready-made tea.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>For bloating, flatulence, and sluggish digestion \u2013 the application for which Commission E has given cardamom a positive assessment. It can also be used as a breath freshener after meals by chewing a capsule.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>1.5 g of fruit daily according to Commission E \u2013 this corresponds to about eight to ten capsules throughout the day. If you have known gallstones, consult your doctor before taking any medicinal amounts; cardamom is safe as a culinary spice.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>Cardamom is called cardamom in Ayurveda <em>Ela<\/em> It is one of the most frequently used spices. It is considered pungent and sweet, warming, and, according to classical classification, pacifies all three doshas \u2013 a rarity that gives it a special status. It is associated with digestion and the respiratory system, and is considered <em>dipana<\/em>, It stimulates digestion. It is also one of the few ingredients that works well in both sweet milk preparations and spicy seasoning blends \u2013 the same dual role as in cooking.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>Cardamom appears in several forms in the Chinese Materia Medica; <em>Bai Dou Kou<\/em> usually refers to <em>Amomum kravanh<\/em>, a close relative. The drug is considered pungent and warming, with an affinity for the lungs, spleen, and stomach, and has the function of &quot;transforming dampness and moving Qi&quot;\u2014used for bloating, loss of appetite, and nausea. Here, too, the traditional classification corresponds to the same area of application as Commission E: an aromatic remedy for a sluggish, distended stomach.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Gallstones:<\/strong> Medicinal amounts of spices containing essential oils can trigger colic in people with gallstones. Cardamom is unproblematic as a culinary spice.<\/li>\n<li><strong>Do not confuse with black cardamom:<\/strong> <em>Amomum subulatum<\/em> It is smoky and camphoraceous; it is out of place in pastries and desserts.<\/li>\n<li><strong>Ground is wasted:<\/strong> The essential oil evaporates within weeks. Buy whole capsules and crush them fresh.<\/li>\n<li><strong>Pregnancy and breastfeeding:<\/strong> It is safe to use as a spice; however, data on medicinal quantities is lacking, so for now, it should only be used in the kitchen.<\/li>\n<li><strong>Allergy:<\/strong> Allergic reactions to cardamom are rare, but have been described - as with all ginger family plants.<\/li>\n<li><strong>Persistent symptoms:<\/strong> For persistent abdominal pain, blood in the stool, weight loss or sudden changes in digestion, spiced tea is not the answer, but a medical examination is necessary.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/ingwer-zingiber-officinale\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Ginger<\/span><span class=\"d\">The relative with whom cardamom collaborates in chai.<\/span><\/a><a href=\"\/en\/wiki-archiv\/galant-alpinia-officinarum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Galangal<\/span><span class=\"d\">The third ginger plant in this archive - sharper and more resinous.<\/span><\/a><a href=\"\/en\/wiki-archiv\/fenchel-foeniculum-vulgare-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">fennel<\/span><span class=\"d\">The perfect partner in digestive tea.<\/span><\/a><a href=\"\/en\/product\/fencheltee-fruechte\/\"><span class=\"art\">Shop<\/span><span class=\"n\">Fennel fruits<\/span><span class=\"d\">For your own carminative mixture.<\/span><\/a><a href=\"\/en\/product\/ceylon-zimt-gemahlen\/\"><span class=\"art\">Shop<\/span><span class=\"n\">Ground Ceylon cinnamon<\/span><span class=\"d\">The partner for chai, gl\u00f6gg and pastries.<\/span><\/a><a href=\"\/en\/product\/ingwer-gemahlen\/\"><span class=\"art\">Shop<\/span><span class=\"n\">ground ginger<\/span><span class=\"d\">For the chai base when you need it quickly.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Commission E, Monograph \u201eCardamomi fructus\u201c, Federal Gazette No. 173 of 18.09.1986.<\/li>\n<li>Ashokkumar K. et al.: Botany, traditional uses, phytochemistry and biological activities of cardamom. Journal of Ethnopharmacology 2020.<\/li>\n<li>International Trade Centre \/ FAO: Production and trade data on cardamom, Guatemala and India.<\/li>\n<li>Blaschek W. (ed.): Wichtl - Herbal Drugs and Phytopharmaceuticals, Chapter Cardamomi fructus.<\/li>\n<li>European Pharmacopoeia: Monograph Cardamomi fructus - Requirements for essential oil content.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>",
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        "rendered": "<p>Kardamom (Elettaria cardamomum) Botanischer Name Elettaria cardamomumIngwergew\u00e4chs (Zingiberaceae) Verwendeter Teil Fr\u00fcchtedie ganzen Kapseln mit den Samen Leitstoffe 1,8-Cineol und \u03b1-Terpinylacetatzusammen der Kardamomduft Einstufung Kommission E positivdyspeptische Beschwerden Preis Platz 3 weltweitnach Safran und Vanille Ernte Von Handjede Kapsel einzeln, mehrfach pro Saison Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftZu welchem GerichtAls HausmittelAyurveda &amp;<\/p>",
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