Organic cardamom is one of my favorite baking spices, and I cannot enjoy a steamy Masala Chai  or refreshing Iced Chai without a dash of this Indian delicacy.

It’s also a sumptuous addition to entrees and side dishes (Mashed Sweet Potatoes and Apples with Pecan Streusel Topping, Spiced Lemon Rice), as well as desserts (Cardamom Flan).

On the medicinal front, Cardamom Tea can help soothe an upset stomach and alleviate nausea, including morning sickness.

Crushed cardamom seeds “help restore balance to the digestive tract,” traditional Chinese medicine specialist Jennifer Crain of Austin-based The Goji Seed recently told Natural Solutions magazine.

She recommends buying whole seeds and grinding them at home to ensure freshness. Her prescription for queasiness: Steep 1 teaspoon of crushed seeds in hot water (no longer than 5 minutes), and drink up to 3 cups a day.

In clinical studies, cardamom has also been shown to lower blood pressure, promote a healthy immune system, play a role in cancer prevention and serve as an antimicrobial that prevents foodborne illness.

“Cardamom is an essential spice in masala chai, but chai also tastes great when cardamom is its sole spice,” Rosen writes. “Try this recipe with a delicately aromatic Darjeeling. I’ve added a touch of orange for fragrance, but you can omit it.”

Cardamom Tea

Makes 4 servings

• 6¾ cups water
• 1 3-inch strip fresh orange peel
• 12 crushed whole green cardamom pods
• 3 tablespoons black Darjeeling tea leaves

1. Boil the water with the orange peel and cardamom pods. Infuse for about 10 minutes.
2. Add the tea, and infuse for 4 to 6 minutes more.
3. Strain and serve with hot milk and sugar, as desired.

Recipe reprinted with permission of the publisher from Chai: The Spice Tea of India, copyright ©1999 by Diana Rosen, Storey Publishing.

Note: Because you’re dedicated to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor, while minimizing your risk of exposure to pesticides, chemicals and preservatives.

Chef David Lawrence

Our pal, Chef David Lawrence of Los Angeles, was thrilled when I chose to focus on the spice cardamom last month. I published his recipe for Masala Chai, but David wants to share another great recipe with Organic Authority readers.

If you haven’t yet picked up cardamom at your local organic or natural food store, you’re missing out on one of Mother Nature’s most versatile spices.

“Cardamom imparts a slight lemony-orange flavor and has a wide range of applications—from savory meat dishes to sweet pastries and beverages,” says David, a private chef, cooking instructor and coauthor of KidShape Café. (Visit his website for more information on the KidShape program.)

“Cardamom is widely available today in any well-stocked supermarket and comes both ground and as whole pods,” he explains. “I recommend the whole pods because the spice loses flavor quickly when ground. Although the pods may look a bit scary, they’re pale green on the outside and have sticky black seeds inside. They are nothing to fear and simply need to be crushed [to release the seeds] before adding them to a recipe. Look for the green pods, as they have slightly more intense flavor and fragrance than the yellow or white ones.”

Here’s Chef Lawrence’s recipe for Spiced Lemon Rice—a perfect weekend meal accompaniment.

Spiced Lemon Rice

Serves 4

1 cup basmati rice
1 tablespoon vegetable oil
1 teaspoon curry powder
1 dried red chile
1 cinnamon stick
2 whole cloves
4 cardamom seed pods, crushed
2 teaspoons whole cumin seeds
1/4 teaspoon ground turmeric
Zest and juice of 1 lemon
1½ cups water
2 tablespoons cilantro, roughly chopped, for garnish

1. Place rice in a strainer and rinse thoroughly under cold running water. Drain and set aside.
2. Meanwhile, heat the oil in a large saucepan; when it’s hot, add the curry, chile, cinnamon stick, cloves, cardamom, cumin and turmeric. Stir-fry for 20 to 30 seconds and add the rice. Stir-fry for two more minutes, taking care to coat the rice completely with the spices.
3. Add the lemon juice, lemon zest and water. Bring to a boil. Reduce to a simmer over a low heat and cover pan tightly. Cook for 10 to 12 minutes.
4. Remove from heat and keep covered, undisturbed for 10 minutes.
5. Fluff rice with a fork and shower with chopped cilantro before serving.

Read More About Cardamom

Mashed Sweet Potatoes and Apples with Pecan Streusel Topping
A Passage to India
Masala Chai
White Hot Chocolate
Cardamom Flan

Chef David Lawrence

David Lawrence is a huge fan of cardamom—a spice he frequently uses in his favorite recipes for Indian cuisine.

“Indian culture and influence are steadily gaining popularity in the United States and finding their way into everything from music to fashion to food,” says the Los Angeles private chef, cooking instructor and coauthor of KidShape Café. (Visit Chef Lawrence’s website for more information on the KidShape program.)

“This trend sees more home cooks stocking their spice cabinets and experimenting with the exotic spices of that culture: among them, turmeric, curry blends and cardamom,” he says. “If you’ve ever tried Indian cuisine, sipped a chai latte or used the spice blend garam masala, chances are you’ve had cardamom.”

Here’s Chef Lawrence’s recipe for Masala Chai.

Masala Chai

Serves 4

1 half-inch piece fresh ginger root, roughly chopped
6 whole cloves
2 cinnamon sticks
5 cardamom seed pods, crushed
2 cups water
1 cup milk
3 Darjeeling tea bags
3 tablespoons raw sugar

1. Place all ingredients in a heavy-bottomed saucepan and bring to a boil over medium heat.
2. Reduce heat to low, and allow to steep for 2 to 3 minutes.
3. Strain mixture through a fine sieve, and serve hot in mugs.

Read More About Cardamom

A Passage to India
White Hot Chocolate
Mashed Sweet Potatoes and Apples with Pecan Streusel Topping
Cardamom Flan