Also known as "Capalaga" and "Ilachi," Cardamom is native to Southern India and cultivated elsewhere, most notably Guatemala. This large-leafed perennial member of the ginger family is harvested for its seedpods, which consists of three chambers that contain an aromatic, pungent seed. Cardamom seed is a staple seasoning in Indian and Middle Eastern cuisines, in which it is used to flavor meat, vegetables, baked goods, coffee and other beverages.

A Bit of Botany

a little botanical information about cardamom

description
Cardamom grows in a thick clump of up to 20 leafy shoots. It can reach a height of between 2 to almost 6 m. The leaves are dark green, long and sword-shaped. The underside is paler and may have a covering of tiny hairs. The flowers form on a long flowering stalk which can grow to more than 1 m long. They are both male and female and are pale green. One of the petals is white and streaked with violet.

The fruit are pale green to yellow and elongated oval-shape. Each fruit has 3 chambers filled with small aromatic seeds, each about 3 mm long. The fruits and seeds dry to a straw-brown color.

common names & nomenclature
The word "cardamom" is derived from the Latin cardamomum, itself derived from the Greek kardamomon, which was derived from the name for a kind of an Indian spice plant.

Also known as:
green cardamom, true cardamom, ceylon cardamom, cardamamus, cardamom, grains of paradise; french: cardamome; german: kardamom; italian: cardamomo, cardamone; spanish: cardamomo; thai: grawahn

additional information
cardamom flavor notes
warm, pungent and slightly lemony with low notes of sweetness

cardamom culinary uses
Cardamom is a member of the ginger family known for its unique flavor and aroma, which can be described as smoky, floral, citrus and sweet—all at the same time.

Many traditional Indian dishes feature different varieties of cardamom. Elettaria, or green cardamom, is combined with condensed milk and sugar to make sweets collectively referred to as mithai. Green cardamom is also used to flavor coffee and teas, most notably Masala chai.

Since culinary connoisseurs consider green cardamon the premium variety, it is commonly used to flavor meats, poultry, seafood, vegetable dishes, soups and sauces. In contrast, Amomum, or black cardamom, imparts a slightly mint-like flavor and is an ingredient in garam masala, a seasoning blend used to flavor curries and rice dishes.

Internally, you can take butcher's broom as a tonic. Usually, you just add a ½ ounce of the root to a cup of boiling water to make a tea. You can also make a tonic by boiling a few twigs in a large amount of water and allowing it to cool before drinking. Remove the twigs before you drink it, of course.