Not to be confused with the seed of the caraway plant, black cardamom is an aromatic spice that comes from the cardamom herb, which is part of the ginger family. The seeds are contained in a large pod and have a smoky, woody flavor that’s sometimes described as similar to eucalyptus or camphor. Black cardamom is used in savory dishes like stews and curries, but it has also been used medicinally to treat throat infections (it has a soothing effect), stomach problems, and pulmonary diseases. It’s also popular in Indian cuisine and rarely found in European cooking. In some regions of India, black cardamom is added to tea as a remedy for nausea.
Cardamom pods should be stored whole, since ground cardamom loses its flavor quickly. You can store them in an airtight container at room temperature for up to two years; refrigeration only increases their shelf life by six months. Cardamom pods are usually removed before serving, but if you’re using it as a garnish or want diners to appreciate its aromatics before eating the dish it flavors, you could leave it in.
Black cardamom is native to China and Nepal
Cardamom is the third most expensive spice in the world and its popularity is growing. But what exactly is cardamom?
Cardamom comes from a plant in the Ginger family and there are several subspecies. Cardamom can be used as a spice, medicine, and even as a coffee flavoring. So what exactly can you do with cardamom?
Cardamom is mostly used in curries and biryani, but did you know that it is also used in coffee, ice cream, and chocolate? It’s also great for digestion. The seeds are crushed and used as seasoning for savory dishes like vegetable curries and masala chai.
But cardamom isn’t just for cooking! Cardamom seeds can also be ground up into an essential oil that has many medicinal properties. You can use it to treat indigestion, nausea, cold symptoms, and even bad breath.
There are two main types of cardamom: black and green. Black cardamom has a smoky taste while green cardamom has more of an earthy flavor.
Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India, Indochina and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds.
Cardamom is the world’s third most expensive spice, surpassed in price per weight only by vanilla and saffron.
Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness some consider similar to mint. Green cardamom is one of the most expensive spices by weight, but little is needed to impart flavor.
The spice is native to the Western Ghats of India and is cultivated in southern India, Sri Lanka, Guatemala, Vietnam, Thailand and Tanzania. Used in Ayurveda medicine for thousands of years. In Indian cooking, green cardamom is used in savory dishes with rice and mutton and also in garam masala for curries. Ground cardamom seeds are used as a flavoring agent in cakes, pastries and other baked goods.
Cardamom is expensive because it grows only in tropical climates near the equator. The plants must be shaded from direct sunlight and require significant rainfall to thrive. It takes about 9 months for the cardamom pods to mature after flowering.
Cardamom was discovered in the early 1900s and is currently one of the most expensive spices in the world. It is second only to saffron. There are two main types of cardamom, both of which are important in cooking and baking: black cardamom, which is commonly used in Asian recipes; and green cardamom, which is more common in Middle Eastern cooking.
It is widely believed that black cardamom has a stronger flavor than green cardamom. This is not entirely true; the flavor of black cardamom is much more intense than the flavor of green cardamom. The difference lies in their aroma and intensity. Black cardamom has a very smoky and intense aroma, while green cardamom has a much milder taste and aroma.
The other major difference between the two varieties of cardamom is that black cardamom contains no essential oils, while green cardamom contains a high concentration of these oils. These oils are responsible for creating the distinctive flavor of black cardamom, but they can also cause an allergic reaction in some people if consumed in large quantities.
The world’s most expensive spice is a highly aromatic, sweet and pungent spice that is indigenous to the Indian subcontinent. Cardamom has a strong flavor but it is a little less powerful than black pepper. Cardamom is sold as pods, seeds or powder. It is used in many sweet dishes, savory curries, rice dishes, tea and coffee etc.
Cardamom is green color and each pod contains tiny black seeds that are covered with a sticky resin like substance. The pods are 5-15 mm long and about 3 mm wide. Only the seeds are used for cooking and the outer covering of the cardamom pods are removed before use. Cardamom has a unique sweet aroma that can be described as floral, spicy and lemony at the same time.
Cardamom tastes best when freshly ground from whole pods just before use.
Why is cardamom so expensive? Cardamom is a product that is harvested from the evergreen plant known as Elettaria, which is grown and harvested in India. This plant can be found growing wild throughout the jungles of India and it is also cultivated on farms. The plant grows up to 14 feet in height and produces white or yellow-green flowers. The fruit of this plant contains the seeds that are used to create cardamom.
It has been used in India for thousands of years as both a culinary ingredient and as a medical aid. It has been mentioned in ancient Hindu scriptures and it was even used by Egyptians to treat toothaches, bad breath and sore throats.
Cardamom was introduced to Europe by Venetian traders during the Middle Ages and it soon became quite popular there as well. At that time, it was extremely expensive due to the fact that the best quality cardamom came from India. During this time period, cardamom was worth more than its weight in gold!