Description
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.
Uses
Cardamom is used extensively in both culinary and non-culinary applications:
- Indian cuisine: Essential in garam masala and chai tea
- Scandinavian baking: Traditional in cookies and pastries
- Middle Eastern cuisine: Used in coffee and savory dishes
- Desserts: Flavoring for ice cream, custards, and sweets
- Beverages: Important in traditional teas and coffee blends
- Medicinal uses: Traditional remedy for digestive issues
- Aromatherapy: Essential oil used for its fragrant properties
Origin
Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in Ayurveda. The word cardamom is derived from the Latin cardamōmum, as a Latinisation of the Greek καρδάμωμον (kardámōmon).
Types
The two main types of cardamom are:
- True or green cardamom (Elettaria cardamomum): Light green pods, smaller, distributed from India to Malaysia
- Black cardamom (Amomum subulatum): Dark brown pods, larger, native to the eastern Himalayas
Other related species include:
- Siam cardamom (Wurfbainia vera)
- Ethiopian cardamom (Aframomum corrorima)
- Tavoy cardamom (Wurfbainia villosa)
Production
In the 21st century, cardamom is cultivated mainly in India, Indonesia, and Guatemala. Elettaria pods are light green and smaller, while Amomum pods are dark brown and larger.
Etymology
The modern genus name Elettaria is derived from the root ēlam attested in Dravidian languages. The earliest attested form dates back to Mycenaean Greek, found in spice tablets from palace archives in Mycenae.