Cardamom

Elettaria cardamomum

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The name cardamom is used for species within three genera in the Ginger family

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(Zingiberaceae), Elettaria, Amomum and Aframomum. Elettaria is

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distributed from India to W. Malaysia (commonly called Green cardamom or just cardamom), Amomum mainly in Asia and Australia (Cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, White/Green/Red/Black cardamom, Guinea grains, Grains of paradise) and Aframomum in Africa and Madagascar (Cardamom, Madagascar cardamom).

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The main uses for all the different cardamom species and varieties are as spices and as medicines (see below).

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'True' cardamom (Elettaria cardamomum) is a pungent aromatic spice and medicinal herb. It is a perennial plant that can grow to be between six and 12 feet tall. Cardamom can also be spelt cardamon, and in India it is popularly known as elaichi. Other names are Green cardamom and Small cardamom; however, these are generally used for trade names.

Related Topics:
Perennial plant - India

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The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and Asian cuisine either whole or in a ground form. Ground cardamom is a primary ingredient of curry powder. In the Middle East, cardamom is used for coffee; in other countries such as Iran, it is used to flavor tea. Cardamom is also an ingredient of herbal teas from India, called "Yogi tea". The Indian state of Sikkim has the highest area under cultivation and production of the spice in India.

Related Topics:
Indian - Asian cuisine - Curry powder - Middle East - Coffee - Iran - Tea - Herbal tea - India - Yogi tea - Indian state - Sikkim

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Cardamom was first used around 700 CE and was imported to Europe for the first time in around 1200. Originally from the tropical rainforest of India, Sri Lanka, Malaysia and Sumatra, it is now also grown in Nepal, Thailand, and Central America.

Related Topics:
700 CE - 1200 - Sri Lanka - Malaysia - Sumatra - Nepal - Thailand - Central America

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Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is often used in baking in Scandinavia. One of the most expensive spices by weight, little is needed to impart the flavor. Cardamom is best stored in pod form, as once ground, the seeds quickly lose their flavor.

Related Topics:
Baking - Scandinavia

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