Cardamom


Cardamom is one of the world’s very ancient spices. It is native to the mountainous rain forests of Kerala and Sri Lanka where it grows wild. Today it is cultivated in partially cleared tropical rain forests. It is the world’s second most expensive spice, right behind saffron. India is the world's largest producer of cardamom and Kerala contributes the lion's share. These days it is cultivated in Guatemala, and Tanzania.

Indian cardamom is slightly smaller, but more aromatic. These brownish black seeds of the tropical plant elettaria cardamomum are enclosed inside 1/4”-3/4” long oval shaped pods. The larger variety known as black cardamom is really brown in color, and the smaller variety is called green cardamom. Green pods have excellent fragrance compared to the yellow or white bleached ones. Cardamom has a pleasant flavor and aroma and in India it is used in tea, cool drinks, confectionaries and sweets, as well as vegetarian and non-vegetarian dishes. Cardamom seeds are either crushed coarsely or powdered fine before using. These seeds lose their flavour quickly when ground; and it is ideal to buy only whole pods and crush them just before using.

The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it in perfumes. Vikings came upon cardamom a thousand years ago, in Constantinople, and introduced it into Scandinavia, where it continues to remain popular. Cardamom is a popular spice in Northern Africa and Eastern Africa. In the west cardamom essential oil is used as a food flavoring, in perfumery, and for flavoring liquor.