(Elettaria cardamomum) is a pungent aromatic spice
belonging to the Zingiberaceae family. It
is a perennial plant which
can grow up to 6-12 feet tall.
was first used around 700 A.D. and was imported to Europe for the first time in
around 1200 A.D. It is now grown in India, Nepal, Sri Lanka, Thailand, and Central
green seed pods of the plant are dried and the seeds inside the pod are used in
Indian and Asian
cuisine either whole or in a ground form. Ground Cardamom is a primary ingredient
of curry powder.
In Arabia, Cardamom is
used to flavour coffee. In many other countries,
such as Iran, it's
used to flavour tea.
This is very tasty, indeed. It's also an ingredient of herbal teas from India, called Yogi
Cardamom has a strong, pungent flavour, with a fragrance reminiscent
of eucalyptus oil, while being more complex and subtle. It is often used in Danish
pastry and breads.
Black cardamom (Amomum
subulatum and related species) also of the Zingiberaceae, is used in the
same way as the green Indian variety, but with a different flavor.