Spice Description
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.
History
It is native to the Eastern Himalayas; the main production regions are
Nepal and Sikkim, a tiny Indian union state located between Nepal and
Bhutan.
They are distributed all over the mountainous area from the Himalayas to
Southern China. They are also found in Africa (Madagascar, Somalia and
Cameroon).
Plant Description
The cardamom plants are perennial and usually grow to be large bushes
consisting of long, straight slender stems with numerous symmetrical, dark
green, pointed leaves.
The cardamom plant has a thick fleshy root called a rhizome, or an under
ground stem from which shoots emerge.
It has beautiful little, lightly colored flowers that appear most of the
year and produce the green cardamom fruits. These green pods are picked
before reaching maturity and usually contain approximately 12 cardamom
seeds.
Parts Used
The whole pod and seeds are used.
Preparation & Storage
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.
Chemical constituents
The seeds contain 3% of an essential oil, which is dominated by
1,8-cineol. Smaller and variable amounts of limonene, terpinene,
terpineol, terpinyl acetate and sabinene are also been reported.
Culinary Uses
- The leaves are cooked and eaten as greens and the roots are said to
be sweet succulent and delicious when boiled like potatoes.
- Flowers are a sweet addition to salads or as a garnish and young
seedpods are steamed.
Culinary Uses
- Black cardamoms enhance and intensify the taste of other ingredients
if used after crushing a bit and then used.
- It has an acceptable taste, flavor and aroma that stimulates the
taste buds when used in rice and meat preparations.
- It is used in a wide range of beverages and sweets.
- In India, it is a popular ingredient of pan masala.
- Cardamom oil is a precious ingredient in food preparations,
perfumery, health foods medicines and beverages.
- Cardamom spice is a highly aromatic spice which is most commonly used
in Eastern, Arab, and some Scandinavian cuisines.
- From sea food to sauces, to meats, poultry, vegetables, and even
desserts, pastries, and other baked goods.
Medicinal Uses
- It is used mainly as a flavor and an aid to digestion.
- It is used more prosaically to treat colds, bronchitis, fevers,
inflammatory conditions of the oropharynx, and liver complaints.
- It has been used as a nervous system stimulant to prevent fainting.
Other Names
- Spanish : Cardamomo
- French : Cardamome
- German : Kardamom
- Swedish : Kardemumma
- Arabic : Hal
- Dutch : Kardemom
- Italian : Cardamomo
- Portuguese : Cardamomo
- Russian : Kardamon
- Japanese : Karudamon
- Chinese : Pai-tou-k'ou
