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Gardens

Cardamom or Cardamon

Cardamom is a exotic-tasting, sweet spice. Cardamom comes from the seeds of a ginger-like plant.

Aromatherapy and Medical

  • Cardomon seeds, with their sweet and spicy aroma, are used in aromatherapy to stimulate energy.

  • A few drops of the oil in the bath help fight fatigue. It is also used to treat loss of appetite, colic, fatigue, halitosis, and stress.

  • The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume.

    The name Cardamom is used for species within three genera in the Ginger family (Zingiberaceae), Elettaria, Amomum and Aframomum.

    Elettaria species, the true cardeamom, is distributed from India to W. Malaysia where it is commonly called green cardamom, small cardamom or just Cardamom.

    Amomum species mainly in Asia and Australia (Cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, White/Green/Red/Black cardamom, Guinea grains, Grains of paradise) and Aframomum in Africa and Madagascar (Cardamom, Madagascar cardamom), black cardamom and Lesser Cardamom

    Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom.

    It is a perennial plant that can grow to be between 6 and 12 feet tall.

    What is ground cardamom? When the green seed pods of the plant are dried the seeds inside the pod can be used either whole or in a ground form.

    Cardamom is best stored in pod form, as once ground, the seeds quickly lose their flavor.

    Ground Cardamom is a important ingredient of curry powder.

    In the Middle East, Cardamom is used for coffee

    In Iran, it is used to flavor tea.

    In India, Cardamom is also an ingredient of herbal teas called "Yogi tea."

    The largest area under cultivation and production and grows wild in the India state of Sikkim

    Originally from the tropical rainforest of southern India, where it grows wild, Sri Lanka, Malaysia and Sumatra, it is now also grown in Nepal, Thailand, and parts of Central America.

    Cardamom is one of the world’s very ancient spices and is expensive, second to saffron.

    Vikings discovered cardamom about one thousand years ago and introduced it into Scandinavia and is still popular to this day.

    It is often used in baking in Scandinavia.

    Cardamon substitute - There are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom.

    Culinary Uses

  • The pods can be used whole or split when cooked in Indian substantial meals

  • What does cardamom taste like: Warm and eucalyptine with camphor and lemon undertones.

  • Cardamom is used:

    a. Dutch windmill biscuits
    b. Scandinavian-style cakes and pastries
    c. Curries
    c. Rice dishes
    d. Pulse dishes
    e. Indian sweet dishes and drinks
    f. In pickles, especially pickled herring
    g. In punches and mulled wines
    h. Occasionally with meat, poultry and shellfish
    i. It flavors custards
    j. In Russian liqueurs
    k. Is also chewed often like nuts
    l. It is a flavoring for Arab and Turkish coffee
    m. A stimulant n. Flavoring and the basis for medicinal preparations for indigestion o. Sago cardamon - A powdery starch obtained from the trunks of certain sago palms and used in Asia as a food thickener plus cardamom.

    Plant Description and Cultivation

  • A perennial bush of the ginger family, with stems reaching 2-4m (6-12 feet) in height.

  • It has a tuberous rhizome and dark green leaves 30-60 cm (1-2 ft) long, 5-15 cm (2-6”) wide.

  • Leafy stalks, that bear the seed pods, grow from the plant base at ground level.

  • The flowers are green with a white and purple-veined tip.

  • Cardamon spice growing in partially cleared tropical rain forests, leaving some shade. Similarly, in plantation cultivation, forest undergrowth is cleared and trees thinned to give just enough shade and the rhizome or seeds planted at 3m (10 ft) intervals for the best cardamom growing conditions.

  • Cardamom is gathered in October-December, before they ripen, to avoid the capsules splitting during drying.

  • They are dried in the sun or bleached with sulphur fumes.

    Benefits of cardamon

  • Medicinal Properties
  • Culinary Uses
  • Aromatherapy

    For all your CARDAMOM needs.

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