Cardamom

 

Scientific name: Elettaria cardamomum

Family:  Zingiberaceae

 

Cardamom has a very long history which is as old as human civilization. The spice cardamom is dried fruit of a perennial herb plant. The spice cardamom known as “the queen of spices”. It is one of the most exotic and highly priced spices. It is grown on the shady slops of Western Ghats. In India, Kerala, Tamilnadu and Karnataka are the major producers of cardamom. Pod form is the best way to keep cardamom, because once the seeds are exposed or ground, they quickly lose their flavour.

 

The cardamom seeds have a slightly pungent and aromatic flavour.

Culinary use: Cardamom is mainly used for seasoning in traditional dishes, mainly in curries and pastries.

 

Uses

It is used in Ayurvedic and Unani medicines and is also as a flavourant in dishes like Biriyani and meat preparations. It is an ingredient in curry powder and spice masala mixtures. It has applications in flavouring cola, biscuits and liquors. 

In Europe and North America it is an ingredient in some sausages products.

The major use is for the preparation of ‘gahwa’ – a strong cardamom coffee concoction which is a symbol for hospitality among Arabs.

It is also used as a flavoring base in the preparation of tea and coffee.

Cardamom tea is made by adding some seeds to the tea.

It has applications in flavouring processed foods, cordials, liquors, perfumery and in Ayurvedic medicines.