Cardamum

This spice related article is a stub.

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 the Indian subcontinent 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.

Types

There are two main types of cardamom:

• Green cardamom (Elettaria cardamomum)
• Black cardamom (Amomum subulatum)

History

Cardamom has been used for thousands of years. It was well known in ancient Greece and ancient Rome, where it was a highly prized spice. It was also used in traditional Ayurvedic medicine.

Cultivation

Cardamom is cultivated mainly in tropical regions. The primary producers are India, Guatemala, and Indonesia. The plants require a warm, humid climate and are typically grown in shaded areas.

Uses

Cardamom is used in various cuisines around the world. It is a common ingredient in Indian cuisine, where it is used in both sweet and savory dishes. It is also used in Middle Eastern cuisine, Scandinavian cuisine, and East African cuisine. In addition to culinary uses, cardamom is used in traditional medicine and as a flavoring in beverages such as chai and coffee.

Health Benefits

Cardamom is believed to have several health benefits, including:

• Digestive aid
• Anti-inflammatory properties
• Antioxidant effects
• Potential to lower blood pressure

Related Pages

• Spice
• Indian cuisine
• Ayurveda
• Zingiberaceae
• Chai
• Coffee