Cardamon |
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| Amomum kresvanh Pierre |
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| Zingiberaceae | |
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| Camphor seed, Siam cardamon | |
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| Krawan khao, Krawan dam, Krawan daeng (Central, Eastern); Kha khok (Northeastern); Krawan phothi sat, Krawan chan, Krawan Thai. (Wut Wuthithamwet, 1997, 90) | |
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| Perennial shrub, 3 m. high with underground rhizomes that stay for many years, whitish yellow, tasting spicy hot and bitter. Leaves simple, alternate, oblong, 8-15 cm. wide, 49-59 cm. long, glossy, smooth. Blooming begins when the plant reaches 2-3 years old, whitish green flowers, urceolate, 3 petals hugging around the fruit which is obal in shape, 6-15 mm. in diameter, having 15-20 brown seeds, fragrant, spicy. (Department of Agricultural Extension, 2007). | |
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No information on Vitamins and minerals. Young flowers and shoots as well as young fruit can be roasted and eaten with namphrik. Tender shoots can be made into a curry dish. Mature fruit are dried and used as spice. Lanna people use the dried fruit in chili paste for lap or yam of all kinds. (Prathan Nanchaisil, personal communication, July 3, 2007; Sirawit Chamrat, personal communication, April 25, 2007) |
Rhizomes: Boiled and drunk to relieve upset stomach and induce urination or ground to put on the area of herpes. Fruit and seeds: Contain 3-7% oil that is used as a tonic, to improve blood circulation and to help expel phlegm, and relieve gassy stomach. Leaves: Relieve gas and reduce fever. Shoots: Protect against worms entering through the skin. Roots: Cause bad blood to pass out of the system. (Department of Agricultural Extension, 2007) | |
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| Young shoots can be picked in the dry season. Blooms and buds from July-August. Ripe fruit in November-December. | |
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Department of Agricultural Extension. (2007). Phak Phuen Ban. Retrieved June 10, 2007, from http://singburi.doae.go.th/acri (in Thai). Wut Wuthithamwet. (1997). Saranukrom Samunphrai: Ruam Lak Pesatchakam Thai. Bangkok : Odean Store, 2007. (in Thai). |
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