Cardamom (from Sanskrit कर्डम karṇam) is a spice made from the seeds of several plants in the ginger family. The two most common are Elettaria cardamomum (sometimes called true or green cardamom) and Amomum subulatum (sometimes called false or black cardamom). Both species are native to India. Green cardamom is a perennial plant, native to India and Nepal. Black cardamon is an annual plant, native to India, Vietnam, Indonesia and Malaysia.
Black Cardamon is a perennial plant that grows up to 1 meter tall. It has broad leaves which are 10–12 centimeters long and 2–3 centimeters broad. The flowers are white with pale yellow stamens. It grows in forests or plantations on hillsides and mountains at elevations of up to 1,500 meters above sea level.
Cardamon is used as a spice in Scandinavian cuisine, in Germany, in Austria, in Hungary, in Romania, in Iran, Pakistan and also in Afghanistan and India. In Arab cuisine it is used as a spice for savory dishes (e.g. stews), while in India it is much more commonly used in desserts such as cakes
Cardamom is in the ginger family. It is used in cooking, and has medicinal properties. The seed pods are used whole or ground as a spice, a perfume, or in incense. The flavor of cardamom is described as sweet and ethereal. The spice is used in desserts and as an ingredient in traditional dishes from Indian cuisine such as chai.
Cardamom is an aromatic spice made from grinding the seeds of a plant in the ginger family. It’s used to flavor foods and beverages, and as a fragrance.
A cardamom seed pod has three chambers, each containing two seeds. When the pods are dried, one of these chambers is removed, so that only one seed remains in each pod. The seeds have a soft shell and are pale brown in color. The seeds are often confused with caraway seeds because they look similar and have similar aromatic flavors when crushed.
Cardamom is native to India, where it has been cultivated for over 4000 years. It has also been used in Chinese cooking throughout its history and was introduced into Western Europe via Arab trade routes around the 7th century CE. Cardamom is a key ingredient in Indian curries, ayurvedic medicine, perfumery, incense (especially Chanel No. 5) and alcoholic drinks such as Scotch whiskey (where it’s known as “cassia”).
It’s also sometimes used as an adulterant of black pepper, so be careful how much you buy at once!
Cardamom is a spice that comes from a plant native to southern India. It has been used for thousands of years as a flavoring, especially in Arabic cuisine. Cardamom was once one of the most valuable spices in the world, but it is now grown primarily in Guatemala, India and Sri Lanka. The main variety used in cooking is green cardamom, which has a milder flavor than black cardamom.
Cardamom essential oil is distilled from the seeds of the plant. It is used as an ingredient in perfumes and aromatherapy.* Cardamom essential oil has antifungal properties.*
Cardamom seeds are chewed after meals to aid digestion or to freshen breath.* Some people use cardamom as an alternative to quinine to treat leg cramps brought on by malaria.* In some parts of Asia and Africa, warm milk flavored with cardamom and cloves is considered medicinal for colds and flu.*
Cardamom is a spice that comes from a plant that grows in India. It has a strong, spicy aroma and is used in cooking to add flavor to dishes. Cardamom is also used in teas, coffees and sodas. Because cardamom has such a powerful flavor it is important to use only small amounts when cooking or baking.
A member of the ginger family, cardamom was once thought to have aphrodisiac properties by the ancient Greeks. Despite being linked to love and romance, cardamom can also be used as a natural remedy for upset stomachs and gas.
Cardamom is a spice used in baking, cooking and medicine. It’s a member of the ginger family.
Cardamom is cultivated in tropical countries with warm weather and high humidity, such as Indonesia, India, Sri Lanka and parts of Africa. Some commercial growers have attempted to cultivate cardamom locally in Hawaii, but so far there hasn’t been much success.
Growing cardamom isn’t easy because the plants are delicate and the growing conditions are difficult to control. The plants need good sunlight but also must be protected from frost. They are pollinated by hand because they won’t set seed unless they’re hand-pollinated. They also need to be kept well watered, but if watered too much they tend to rot.
One of the main problems with raising cardamom commercially is that it takes about three years for a plant to reach maturity and start producing seeds, which are then eaten or used as spices. The plants don’t mature until they reach about 18 inches tall, so it’s hard to get an accurate idea of how quickly cardamom plants will grow before planting them in the field.
