Cardamom is often named as the “third most expensive” spice in
the world (after saffron and vanilla), and the high price reflects the
high reputation of this most pleasantly scented spice.
The name cardamom (sometimes written cardamon) is used for species within
three genera of the ginger family Zingiberaceae, namely Elettaria, Amomum
and Aframomum.
The three main genera of the ginger family that are named as forms of
cardamom are distributed as follows:
Elettaria (commonly called cardamom, green cardamom, or true cardamom) is
distributed from India to Malaysia.
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
Spice Description
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.
History
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.
Plant Description
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.
Cultivation
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.
Parts Used
Whole fruit 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 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%.
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
- The pods can be used whole or split when cooked in Indian substantial
meals — such as pulses
- Cardamom is often included in Indian sweet dishes and drinks like
punches and milled wines.
- It is used in pickles, especially pickled herring and flavors
custard.
- It is also chewed habitually (like nuts) where freely available, as
in the East Indies, and in the Indian masticory, betel pan.
- It is often used in baking in Scandinavia and in Danish pastries.
- Throughout the Arab world, Cardamom is one of the most popular
spices, with Cardamom coffee being a symbol of hospitality and prestige.
- In the Moghul cuisine (Northern India) it abundantly used in the
delicious rice dishes called biriyanis.
- In Sri Lanka, the pods are added to fiery beef or chicken curries.
- A small amount of Cardamom will add a tempting flavor to coffee cake.
- Flans, rice puddings, porridges, etc. taste much better with a dash
of cardamom.
- Add whole cardamoms to flavour tea drunk with milk.
Medicinal Uses
- A stimulant and carminative, it is used for indigestion and
flatulence
- In India, green cardamom (A. subulatum) is broadly used to treat
infections in teeth and gums.
- It is used to prevent and treat throat troubles, congestion of the
lungs and pulmonary tuberculosis
- Used in inflammation of eyelids and also digestive disorders.
- It is also reportedly used as an antidote for both snake and scorpion
venom.
- Indians regarded it as a cure for obesity.
- Cardamom is used as a breath-freshener, but it is said that excessive
use thins the blood.
Other Names
- French: cardamome
- German: Kardamom
- Italian: cardamomo, cardamone
- Spanish: cardamomo
- Burmese: phalazee
- Chinese: ts’ao-k’ou
- Indian: chhoti elachi, e(e)lachie, ela(i)chi, illaichi
- Indonesian: kapulaga
- Sinhalese: enasal
- Thai: grawahn, kravan
