Cardamom (Elettaria cardamomum) with its sweet and aromatic, pleasant sensory quality is mostly used in Asian and Eastern cuisine. It has a complex flavour that can be described as slightly sweet, floral, and spicy with citric elements. It is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom. Its usage as an aromatic spice varied with many recipes from sweet dishes to hot and spicy curries.