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Used for digestion and weight loss, cardamom was already cultivated in the gardens of Babylon in the 4th century BC and used by the Egyptians to freshen breath and whiten teeth. It is harvested before ripening to prevent the husk from breaking. With notes of lemon and camphor, it is widely used in spice blends like the famous Indian curry to garam masala. It can be used to season cured meats, very common in Scandinavia, flavor rice, and, when used in pastry, the edible seed should be removed.
