Cardamom (Elettaria cardamomum) is closely related to ginger and has some of the same properties. The seed of this tropical plant are the part used medicinally, containing up to 10% volatile oils.
Cardamom, as a flavoring spice, is used in many ethnic dishes.
Cardamom is considered carminative, stomachic, and antispasmodic. These three activities make it a common ingredient in preparations for indigestion, nausea, and suspected food poisoning.
The German Commission E has "Approved" cardamom seeds for dyspepsia.