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Spices & |
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| HERBS | |
| SPICES |
Ajwain
:: Allspice ::
Bay Leaf ::
Black Cardamon ::
Green Cardamon ::
Cinnamon ::
Cloves ::
Cumin ::
Cayenne Pepper
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| VEGETABLES |
Spices Classification of Spices List of Spices
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Black cardamom has a fresh and aromatic aroma which is complex in
nature. It can be described as slightly sweet, floral, and spicy with
citric elements.
Camphor is easily discernible in its odour which gives a strong smoky
flavour. It leaves the tongue with a warm antiseptic sensation similar to
eucalyptus and a pepper like after taste.
The fruit is 4 to 6 times size of small cardamom. The seed has had the
outer pod, or cardamom fruit, removed so that only the pure seeds remain.
Generally the seeds are crushed or ground prior to use, which provides
plenty of cardamom flavor at a more economical price.
Amomum (commonly known as black cardamom, Kravan, Java cardamom, Bengal
cardamom, Siamese cardamom, white or red cardamom) is distributed mainly
in Asia and Australia.
Aframomum (Madagascar cardamom, grains of paradise) is distributed in
mainland Africa and Madagascar.
Here we will be discussing, Green Cardamom, Elettaria subulatum
Cardamom has a strong, unique taste, with an intensely aromatic
fragrance. Cardamom is best stored in pod form, because once the seeds are
exposed or ground, they quickly lose their flavour.
It is the dried, un ripened fruit of the plant. The small, brown-black
sticky seeds are contained in a pod in three double rows with about six
seeds in each row.
The fruit capsules, green in colour, which are collected just before
maturity, are three-sided, 8 - 25 mm long and 2 - 4 mm wide and have three
compartments containing a total of 15 - 20 seeds (2 - 4 mm in diameter).
The seeds are found in oval shaped, roughly triangular fruit pods that
are between 1/4 and 1 inch long. Their dried surface is rough and
furrowed, the large ‘blacks’ having deep wrinkles. The texture
of the pod is that of tough paper. Pods are available whole or split and
the seeds are sold loose or ground.
They have warm and eucalyptine with camphorous and lemony undertones
flavour. Enclosed in the fruit pods are tiny, brown, aromatic seeds which
are slightly pungent to taste. Cardamom pods are generally green but are
also available in bleached white pod form.
Cardamom, sometimes called, is a pungent, aromatic herb first used
around the eighth century, and is a native of India. It was probably
imported into Europe around A.D. 1214.
Today, cardamom is cultivated in India, Nepal, Sri Lanka, Guatemala,
Mexico, Thailand and Central America.
Cardamom, which is also called Grains of Paradise, is native to the East
originating in the forests of the western ghats in southern India, where
it grows wild. Cardamom plants grow wild in parts of the monsoon forests
of the Western Ghats in southern India. This area has become known as the
Cardamom Hills.
Today it also grows in Sri Lanka, Nepal, Guatemala, Mexico, Thailand,
Central America, Indo China and Tanzania. Whole Cardamom pods come from
India while the decorticated seeds are imported from Guatemala. Indian
Cardamom is considered to be of premium quality.
It was first used around eighth century. Cardamom is mentioned in
Sanskrit texts of the 4th century BC in a treatise on politics called
Kautilya's Arthashasthra and in Taitirriya Samhita where it is used in
offerings.
Although India is the largest producer of cardamom, only a small share of
the Indian production is exported because of the large domestic demand.
The main exporting country is Guatemala, where cardamom cultivation has
been introduced to less than a century ago and where all cardamom is grown
for export.
Despite its numerous applications in the cooking styles of Sri Lanka,
India and Iran, 60% of the world production is exported to Arab.
It is a perennial bush of the ginger family, with sheathed stems
reaching 10-12 feet in height.
It has a large tuberous rhizome and long, dark green leaves 30-60 cm (1-2
ft) long, 5-15 cm (2-6”) wide.
Trailing leafy stalks grow from the plant base at ground level, these
bear the seed pods.
The flowers are white with blue stripes and yellow borders.
The fruit is a small capsule with 8 to 16 brown seeds; the seeds are used
as a spice.
It grows in the tropics, wild and in plantations. Cardamoms are
traditionally grown in partially cleared tropical rain forests, leaving
some shade.
The plants are gathered in October-December, before they ripen, to avoid
the capsules splitting during drying. They are dried in the sun or
bleached.
Green fruit capsules are harvested before they are fully mature and dried
in curing installations, so ensuring that they retain their green color ("greens").
These are the highest grade cardamom pods.
Whole fruit pod and seeds are used.
The whole cardamom can be used in cooking.
The seeds can be ground in a mill and powder can be used in different
cooking recipes.
They can be used either by frying whole or pounding with other spices.
They should be store in an airtight container.
The essential oil in the seeds contain a-terpineol 45%, myrcene 27%, limonene 8%, menthone 6%, ß-phellandrene 3%, 1,8-cineol 2%, sabinene 2% and heptane 2%.