Give mom a dessert fit for a queen!
Nicknamed the “queen of spices,” it has the power to enliven a baked good, to provide a lush backbone to cup after cup of milky, sweet tea, and to temper heat with a mellow hint of something in bloom.
Few flavors in this world stack up to the aromatic complexity of cardamom.
Cardamom is a spice in the ginger family (Zingiberaceae) recognizable by its trigonal pod husks containing small black seeds. While native to subtropical Asia and a prominent ingredient in Indian cuisine, modern-day cardamom is also produced in Guatemala, Malaysia, and Tanzania. It is sold in whole pods, shelled whole seeds, or in powdered form.
Freshly ground is best (without the pod) because most of cardamom’s fragrant essential oils are contained in the seeds and they lose potency fairly quickly once ground. If you do use ground cardamom, look at the earliest date you can grab.
Cardamom has been used for more than 4,000 years. It comes from various plants in the ginger family and has a characteristic spicy and sweet taste. Cardamom was used in rituals in ancient Egypt and was later used by the Greeks and Romans in oils and perfumes.
Cardamom is third on the list of the most expensive spices, just after saffron and vanilla.
Cardamom comes in black (Amomum subulatum) and green (Elettaria cardamomum). Green cardamom is often referred to as “real cardamom”. It is used in various Indian dishes such as biryani, kheer and curries. Black cardamom, on the other hand, is often used in naturopathy. Compared to green cardamom, it has less flavor and is more tart, which is why it is rarely used for desserts.
Green cardamom probably originally came from southwest India, where there is still an area called the Cardamom Hills today. Black cardamom, on the other hand, comes from the eastern Himalayas and China. Today it is grown worldwide wherever the climate allows. Cardamom is still one of the most popular spices in Indian cuisine.
Cardamom is rich in essential oils and has strong antioxidant and diuretic properties.
It has an antibacterial and anti-inflammatory effect. It is said to lower blood pressure and have support good digestion because it stimulates the metabolism.
As cardamom contains many essential oils that naturally evaporate very quickly, it should always be bought as a whole pod. You can grind these pods using a mortar and pestle for the best possible flavor.
In Ayurvedic medicine, people use it for its detoxifying properties. Although there is a lack of scientific evidence to confirm this benefit, cardamom does appear to have some helpful effects on the liver. This plays a crucial role in removing toxins from the body.
Like ginger, its cousin, cardamom could help with digestive ailments.
Some people use the spice to make a stomach-soothing tea. It may also be useful in protecting the stomach from ulcers.
- One of the world’s most exotic spices – along with Saffron and Vanilla.
- Belongs to the same botanical family as ginger and turmeric.
- One of the world’s oldest spices – cultivated for more than 4000 years.
- It was popular in the ancient civilizations of Rome, Egypt and Greece.
- The earliest references were in ancient Sanskrit texts and the ancient Sumer civilization (in modern day Iraq).
- It’s the ‘Doctor of Spices’. Its amazing medicinal properties are useful in alleviating several health issues.
- It accounts for 3% of the total global spice trade.
- It is a universally popular spice. It is widely employed in Indian, Middle Eastern, Arabic, and Swedish cuisine.
- Green Cardamom likely has its origins in southwest India. There is even a range called Cardamom Hills here.
- Ancient people believed it had supernatural powers and that it could drive out evil spirits.
- According to Chinese tradition, the consumption of cardamom tea is the secret to long life.
- The oil from the seeds may be able to kill bacteria and fungi.
- Some studies suggest it could help with some aspects of metabolic syndrome.
- While many people may think of mint and cinnamon as breath fresheners, people have used cardamom for this purpose for centuries.
Known Around the World As:
- Hindi: Elaichi
- French: Cardamome
- German: Kardamom
- Italian: Cardamomo
- Latin: Amomum
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