Cardamom has the ability to warm the middle and dispel dampness in cooking. Meat is high in fat and protein, and all such meat ingredients have the effect of transforming dampness, which can reduce the problem of dampness caused by meat.

The cardamom can be divided into cardamom, nutmeg and nutmeg, all of which are aromatic, and all of which can dry dampness and move the gas, and if you break it down, the cardamom focuses on warming up the stomach and stopping vomiting, and the nutmeg focuses on opening the stomach and eliminating the food, and the nutmeg focuses on astringing the intestines and stopping the diarrhea.

When stewing meat, peppercorns and spices such as these ingredients are generally stewed with meat, in order to remove the stink of meat, cardamom, if you use, it is best not to stew too long, because its medicinal ingredients are volatile oils, long stewed after the loss of so it is best to put in the meat when five ripe, the flavor and efficacy of the preservation of the whole.

Expanded Information:

The history of Chinese medicine's utilization of cardamom can be traced back to more than a thousand years ago. It is pungent and warm in nature, and belongs to the lung, spleen and stomach meridians. It has the effect of eliminating dampness and moving qi, warming the stomach and eliminating stagnation, warming the stomach and stopping vomiting, which is very effective for the symptoms of dampness obstruction and stagnation of qi, chest tightness and abdominal distension, stomach cold and abdominal pain, and persistent food not being eliminated.

Drinking "white nutmeg cooked water" in summer also has the effect of solving the summer dampness and spleen deficiency. In ancient times, there is no drink, the ancestors of the drink collectively known as cooked water, Song Dynasty lyricist Li Qingzhao often drink this drink. In addition, cardamom can be decocted with calamus, licorice and other herbs to relieve symptoms such as lack of appetite, lethargy and gastrointestinal dysfunction.

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