Cardamom

ORIGIN

Green cardamom originates from the south-west coast of India, an area called the ‘Cardamom Mountains’. Its scientific name is Elettaria Cardamomum. This spice appeared in Babylon in 700 BC.

It was first used in Europe in the Middle Ages, facilitated by trade. Cardamom was also used in Ancient Greece in the 4th century and has been used in traditional Indian medicine for thousands of years.

CULTIVATION METHOD

Green cardamom grows in clay, deep and well-drained soils. The tropical herbaceous plant needs a hot and humid climate, but also shade. The tree on which cardamom grows can reach a height of 2 to 5m. The tropical plant blooms from January to May. It is harvested in September, October and November.

Cardamom is often used in the form of powder, whole ripe dried fruit, seeds and essential oil obtained from the fruit and seeds. The dried fruit consists of a grey-green pod containing dark brown seeds, which give cardamom its strong scent. The green cardamom pod turns the colour of straw as it dries.

HOW TO USE IT WHEN COOKING

Green cardamom has a very strong and powerful flavour. A single seed is enough to spice 1kg of food. The unique feature of the spice is that is neutralises caffeine; for this reason, cardamom coffee is a tradition in the Arab world. Cardamom is found in many Asian and Eastern countries, especially India, Thailand and Turkey.

Green cardamom is used crushed in Indian cuisine and infused whole in Turkish coffee. It flavours fruit salads, cakes, chocolate, chutneys, curries and rice. Cardamom powder mixes very well with saffron, ginger, star anise and cinnamon.

Tip: the pod is used before cooking, whereas the seed is used after cooking.