Part of Plant Used


Processing


Origin



Volatile oil, fixed oil, salt of potassium, chlorophyll, starch, nitrogenous mucilage, ligneous fibre, an acrid resin, and ash. The volatile oil contains terpenes, terpineol and cineol and limonene.
Volatile oil, fixed oil, salt of potassium, chlorophyll, starch, nitrogenous Also known as Ceylon cardamom, Elettaria is the "true" cardamom native to the rainforests of India, Sri Lanka and Malaysia. The plant produces pods that house three small seeds that add a sweet, warm flavor and aroma to coffees and teas, most notably masala chai. 

What else you should know
​Cardamom seed is widely used in Asian and Indian cuisines to flavor curries, soups, stews and braised meats and vegetables. The seeds are also used in pickling spice mixes and to infuse flavor in wines and liqueurs.

​For centuries cardamom seeds have been used to sweeten breath as well as various foods and beverages. The practice of chewing the seed to help clean teeth and freshen started in ancient Rome and continues today throughout the East Indies.

​As an added bonus, cardamom contains several essential volatile oils with antioxidant value, such as 1, 8-cineole, geraniol,












linalool, myrcene and p-cymene.

Cardamom is often included in Indian sweet
dishes and drinks. It is seen as a festive spice. Other uses are; in pickles,
especially pickled herring; in punches and mulled wines; occasionally with
poultry. It also flavors Turkish coffee when served with elaborate ritual. The
​pods can be used whole or split, can be bruised and fried when cooked in
Indian or other recipes. 

Background:
Cardamom is a very ancient spice. It is native to the East originating in the forests of the western ghats in southern
​India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed











​ cardamom seeds as a tooth cleaner; the Greeks and Romans used it as
​a perfume. Vikings came upon cardamom about one thousand years ago
introducing it into Scandinavia where it remains popular to this day.
Cardamom is a precious spice, second only to saffron.

In flavoring they are often combined with Orange, Cinnamon, Cloves,
and Caraway. Glycerine substituted honey in the 1880.Cardamom is in many curry powder and chai recipes, used for flavoring cakes and other treats. In Egypt they are ground and put in coffee. Traditionally the dessicated seed is chewed with betel. Their use was known to the ancients. The oil is used in perfumery. 

Description:
​This large perennial of the ginger family, called Elattari or Ilach in its native India, yields the seeds known as cardamom. The fleshy rhizome, and the alternate, lanceolate leaves are blades shape, from 1 to 2 1/2 feet long, smooth and dark green above, pale, glaucous green and finely silky beneath. The flowering stems spread horizontally near the ground from a few inches to 2 feet long bearing small loose racemes. The small flowers being usually yellowish with a violet lip. The fruits are from 2/5 to 4/5 of an inch long, ovoid or oblong, bluntly triangular in section, shortly beaked at the apex, pale yellowish grey in color, plump, and nearly smooth. Cardamom grows successfully in tropical climes. The seeds are three-celled, containing in each cell two rows of dark reddish-brown seeds. Unbroken fruit is gathered before fully ripened. The seeds are
powerfully aromatic


seed


Whole or powdered, Essential Oil


Guatamala

Active Ingredients


Cardamom, Guatamala

Elettaria cardamomum