Elettaria cardamomum
Family: Ginger (Zingiberaceae)
Family: Ginger (Zingiberaceae)
Synonyms: Lesser cardamom, Ceylon cardamom
Form of use: seeds, dried, whole or ground
Origin: Cardamom is native to South India, Ceylon and Malaysia. It is cultivated in India and Guatemala as well.
Aroma: the aroma of cardamom is very fine, sweet and sharp. Its aftertaste resembles a mix of lemon, camphor and bergamot.
Use: Cardamom is added to mulled wine and gingerbread. It is a significant part of curry mixes. If well dosed, it goes well with cakes, baked goods, meat dishes, pickles and herrings, sausages, pâtés and liquors as well as with whisky. Coffee and tea in Asian countries is enhanced with cardamom. Cardamom pods strengthen the aroma of Bedouin coffee.
Buying/storing: whole cardamom seeds of pods are available in spice stores. Ground cardamom is available in well-supplied supermarkets as well. The way to store cardamom is to put it in a bowl and keep it in a cool, dry and dark place. Ground seeds lose their aroma very fast.
Properties: Cardamom is a reedy, perennial plant which can grow up to 5 feet (1.5 m). Its blossoms are light yellow and grow into small, green fruit pods.
The fruits can be harvested during the third year. Therefore, one has to keep watching the plant because the seeds ripen throughout the year. You must harvest the seed pods before they ripen, or jump out, and dry them in a drying chamber in the sun. The seeds are the spice and contain fine aromatic essential oils. They are left in the pods in order to protect their aroma and they are available ground as a reddish-gray powder.
Since the spice is expensive, its light seed cases are often ground and added to the spice. You can distinguish between pure cardamom seed and “cardamom with ground seedcases,”according to color.
Related species: Its close relatives include brown Ceylon cardamom (Elletaria major), which tastes bitter and is often used as a cardamom substitute, and paradise pepper (Aframomum melegueta). Theie taste is sharp and peppery, similar to the taste of cardamom.
Mythology: Some people believe that cardamom increases male sexual appetite and stamina, an effect attributed to the spice’s iodine content.
Medicinal use: The best known effect of cardamom is that it promotes digestion. It helps cure flatulence and eases stomacheaches and cramps as well. Chewing the seeds refreshes the breath and improves the voice. Cardamom even contains detoxifying enzymes which relieve hangovers. It is regarded by many as an aphrodisiac.
TIPS FOR COOKING:
Cardamom develops its aroma best when roasted is a pan without any fat. It should be added at the beginning of cooking because it develops its full taste only when heated.
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