It belongs to the Zingiberaceae family and is a large leafy perennial plant that grows in the warm regions of Southeast Asia, with a height of 4-5 m. It grows naturally in South India’s clay forests. Since ancient times, the plant has been largely researched due to its biological properties and has shown anti-inflammatory, analgesic, antioxidant and antimicrobial effects. Kakule is valued as one of the most expensive spices in the world, after saffron and vanilla, due to its unique taste and smell. From western Asia (Middle East) to ancient Egypt, Greece and Rome, it is one of the most important spices for trade between various civilizations.
The traditional pharmaceutical properties of this aromatic spice are described in ancient medical literature dating back 3000 years ago. The Aboriginal Egyptians used it as an aromatic material in perfumes and smells when burned. Greek doctors, botanists and pharmacologists have described its use as a folk remedy for the treatment of cough, abdominal pain, spasms and siatics.
In the Greco-Arab culture of traditional medicine, the sting is considered a powerful stimulant, gas remover, stomach and urine expectorant. These properties are due to the volatile oils and specific chemical components contained in the plant. Cacao contains various chemical components such as proteins, minerals, lipids, carbohydrates, terpenoids and carotenoids, flavonoids and volatile oils.
The traditional pharmaceutical uses of this spice are mainly attributed to the presence of volatile oils and phenolics, various bioactive substances such as 1,8-sineol, limonen, linalol, terpinolen and mirsen.
Today, there are scientific studies on their uses in the treatment of various disorders such as influenza, infection, asthma, bronchitis, heart disease, diarrhea, nausea and cataract in eastern and western applications.
Its capsules are widely used as spices and flavourings in food. With the increase in its use in recent years, it has entered among the plants cultivated in many parts of the world.