A perennial bush of the ginger family, with sheathed stems reaching 2-5m (6-16 feet) in height. It has a large tuberous rhizome and long, dark green leaves 30-60 cm (1-2 ft) long, 5-15 cm (2-6”) wide. It grows in the tropics, wild and in plantations. Trailing leafy stalks grow from the plant base at ground level. These bear the seed pods. The flowers are green with a white purple-veined tip.
Cardamoms are traditionally grown 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. The plants are 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.
Cardamom comes from the seeds of a ginger-like plant. The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm (1/4”-3/4”) long, the larger variety known as ‘black’, being brown and the smaller being green. White-bleached pods are also available. The pods are roughly triangular in cross section and oval or oblate. Their dried surface is rough and furrowed, the large ‘blacks’ having deep wrinkles. The texture of the pod is that of tough paper. Pods are available whole or split and the seeds are sold loose or ground. It is best to buy the whole pods as ground cardamom quickly loses flavour.
Bouquet: Pungent, warm and aromatic.
Flavour: Warm and eucalyptine with camphorous and lemony undertones. Black cardamom is blunter, the eucalyptus and camphor suggestions very pronounced.
Types of cardamom and their distribution
The three main genera of the ginger family that are named as forms of cardamom are distributed as follows:
Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia;
Amomum (commonly known as cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white/green/red/black cardamom, Guinea grains, or grains of paradise) is distributed mainly in Asia and Australia;
Aframomum (commonly called cardamom or Madagascar cardamom) is distributed in mainland Africa and Madagascar.
Culinary Uses
The pods can be
used whole or split when cooked in Indian substantial meals — such as
pulses. Otherwise, the seeds can be bruised and fried before adding main
ingredients to the pan, or pounded with other spices as required. Keep
the pods whole until use. The pod itself is neutral in flavour and not
generally used, imparting an unpleasant bitter flavour when left in
dishes.
Cardamom is used mainly in the Near and Far East. Its commonest Western
manifestation is in Dutch ‘windmill’ biscuits and Scandinavian-style
cakes and pastries, and in akvavit. It features in curries, is essential
in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is
often included in Indian sweet dishes and drinks. At least partially
because of its high price, it is seen as a ‘festive’ spice. Other uses
are; in pickles, especially pickled herring; in punches and mulled
wines; occasionally with meat, poultry and shellfish. It flavours
custards, and some Russian liqueurs. Cardamom is also chewed habitually
(like nuts) where freely available, as in the East Indies, and in the
Indian masticory, betel pan. It is a flavouring for Arab and Turkish
coffee which is served with an elaborate ritual.
Attributed Medicinal
Properties
A stimulant and carminative, cardamom is not used in Western medicine
for it own properties, but forms a flavouring and basis for medicinal
preparations for indigestion and flatulence using other substances,
entering into a synergetic relationship with them. The Arabs attributed
aphrodisiac qualities to it (it features regularly in the Arabian
Nights) and the ancient Indians regarded it as a cure for obesity. It
has been used as a digestive since ancient times. A medicinal (perhaps
aphrodisiac) cordial can be made by macerating seeds in hot water..
Uses of cardamom
All the different cardamom species and varieties are used mainly as
cooking spices and as medicines. In general,
Elettaria subulatum (the usual type of cardamom) is used as a spice, a
masticatory, and in medicine; it is also sometimes smoked; it is used as
a food plant by the larva of the moth Endoclita hosei. Aframomum is used
as a spice (see Grains of Paradise); Amomum is used as an ingredient in
traditional systems of medicine in China, India, Korea, and Vietnam
True (or green) cardamom
True (or green) cardamom (Elettaria cardamomum) is a pungent aromatic
spice and medicinal herb. It is a perennial plant that can grow to be
6–12 ft (1.8–3.7 m) in height. The 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 an ingredient in
many Indian curries, and is a primary contributor to the flavour of
masala chai. In the Middle East and Iran, cardamom is used to flavour
coffee and tea.
Cardamom has a strong, unique taste, with an intensely aromatic
fragrance. It is often used in baking in Scandinavia. One of the most
expensive spices by weight, little is needed to impart the flavor.
Cardamom is best stored in pod form, because once the seeds are exposed
or ground, they quickly lose their flavor. However, high-quality ground
cardamom is often more readily (and cheaply) available, and is an
acceptable substitute. For recipies requiring whole cardamom pods, a
generally accepted equivalent is 10 pods equals 1 1/2 teaspoons ground
cardamom.
