Cardamom is one of the world’s oldest spices, but Cardamom is also one of the most expensive spices in the world. It ranks third after saffron and vanilla. The nickname for Cardamom is “the Queen of Spices”. Anyone who knows the special and unique taste and smell of this spice will understand how Cardamom got its beautiful nickname. Cardamom is used in both sweet and savory dishes, but also has many other applications.
What is Cardamom
The plant where the Cardamom comes from ?? Elettaria Cardamomum ?? is related to the ginger and is a perennial reed-like herb that can grow up to 4 meters high. Cardamom is the dried seed pod of this plant. The plant thrives in humid mountain areas at an altitude of 750 to 1,500 meters. Cardamom is native to India, where it is found in the wild in the Ghat Mountains on the Malabar Coast in Kerala, a state in the extreme southwest of India. This area is known as “the Cardamom Hills“.
The main area of cultivation is still in India, but varieties are also commercially cultivated on a large scale in Sri Lanka, Laos, Malaysia, Indonesia, Guatemala and El Salvador.
Cardamom from India is still regarded as the best quality and is offered on the international market in different grades:
- Alleppey Green Superior (AGS) ?? length 5 mm
- Alleppey Green Bold (AGB) ?? length 6 mm
- Alleppey Green Extra Bold (AGEB) ?? length 7 mm
The grades are named after Alleppey (Alappuzha), a city with one of the most exotic backwaters in Kerala. Alleppey will also be ?? the Venice of the East ?? named due to the extensive channel network.
Two types of Cardamom
There are two types of Cardamom, the Green Cardamom and the Black Cardamom. The green pods are smaller than the black. Cardamom has a strong, unique flavor, with an intensely aromatic fragrance. The taste is surprisingly mild, warm, bitter and at the same time with a tendency towards sweetness. Cardamom is often used in its entirety, so with pods and all. The Cardamom pods each contain about 15 dark brown or black seeds. These seeds are ground for Cardamom powder.
The Black Cardamom is usually described as an inferior substitute for the Green Cardamom, but this should be strongly questioned as each species has its own specific use. Green Cardamom with its slightly more subtle flavor is usually used for sweet dishes such as desserts, drinks, candies and pasta, while Black Cardamom with its more robust flavor is usually used for more spicy recipes such as curries, Garam Masala (spicy mix of herbs) and spiced coffee and tea drinks. But despite this, the Green Cardamom is often the ??true Cardamom?? mentioned.
Cardamom is expensive
The demand for this product has always been very high. Production, on the other hand, is relatively expensive, because each of the Cardamom pods is picked by hand just before the fruits are fully ripe. It is preferable not to have ripe legumes, because they can crack open during drying. Cardamom preserves its aroma best as a dense legume, which can be opened at will just before use.
The Cardamom plant starts to bear fruit 2 years after it is set. Harvesting takes place in the months of August to March, with the months of October, November and December being the top months. Cardamom is a very popular product while its production is very labor intensive. That’s why Cardamom is so expensive. At the time of harvest, the distinction is immediately made in quality. The dark green fruit is the first quality. This is almost 100% bought for big money by wealthy Arabs as an additive to their beloved spicy coffee “Gahwa(or Arabian coffee), a very strong Cardamom coffee.
Cardamom, a versatile product
The Indians and Chinese have been familiar with the use of Cardamom for over 3000 years. In herbal medicine, Cardamom is used as an aphrodisiac, to regulate digestion, promote appetite, flatulence and colic. It is stimulating and uplifting, especially on the lungs and kidneys.
Cardamom also has anti-inflammatory, analgesic and heart-strengthening properties. It relieves cramps and is expectorant. It neutralizes caffeine and mucus-forming foods, such as dairy products. In Ayurvedic medicine it is used for bronchial complaints and digestive disorders.
Cardamom is a very popular spice in India and other countries in Southeast Asia and the Middle East. But also in Europe ?? especially England, the Scandinavian countries and Germany ?? Cardamom is processed in biscuits, sausage and liqueur. Cardamom can be used in both sweet and savory dishes.
Cardamom came along the caravan routes into Europe. In ancient Greece and Rome it was also used in perfume.
Cardamom is also used in liqueur, toothpaste and chewing gum. This spice also gives soaps and cosmetic products an oriental touch.
Cardamom essential oil is often used in aromatherapy.
Designations for Cardamom
Besides the lovely nickname “the Queen of Spices” there are many other names for Cardamom: Cardamon, Cardamomo, Cardamom, Cardemon, Cardamom, Cardamon, Cardamom, Cardemon, Cardemomme, Ailchino jhar, Alaichi, Alechi, Aleyekkay, Chhoti elaichi, Chhoto elach, Choti elaichi, Choto elach, Elaichi, Elathari, Ellakkai, Ellakkaya, Ellakkayi, Ellakki, Hirvi welchi, Ilaichi, Illachi, Lachee, Lil alchi, Sukumel, Velachi, Velchi, Veldola, Yal and Yelakkai.