Tayyib (allowed)·Condiments and spices
Cardamom (green)
Cardamom (green) is classified as tayyib in the Tayyibat dietary system, in the condiments and spices group. The framework, developed by Dr. Diaa Al-Awadi, considers it among the foods compatible with the two-hour digestive rule and the broader nutritional logic of the method.
Recipes featuring this ingredient
levantine · lunch
Lamb and boiled potatoes
A frugal Levantine mountain dish from the Lebanese highlands and Anti-Lebanon: lamb shoulder slow-simmered to release its broth, potatoes added in the last stretch to drink in the lamb juices, finished with cold-pressed olive oil and a citrus accent.
egyptian · lunch
Taro and beef stew
An Egyptian winter classic from the Nile delta: cubes of beef simmered slowly to release their gelatin, then taro added so its starch melts into the broth, the whole bound with ghee and olive oil. The signature one-pot stew of Cairo grandmothers.
egyptian · lunch
Pumpkin and beef gratin
An Egyptian autumn protein-day gratin: beef shoulder slow-boiled then sliced, layered with thin rounds of dense pumpkin, dotted with butter and finished with olive oil. Slow-baked until the pumpkin caramelises into the meat juices.
Related foods
Frequently asked questions
Is Cardamom (green) tayyib or khabith?
Cardamom (green) is classified as tayyib (allowed) in the Tayyibat dietary system of Dr. Diaa Al-Awadi.
This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.