Cardamom
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| Image:Cardamom.png Cardamom fruit as used as spice. | ||||||||||||
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Elettaria cardamomum |
The name cardamom is used for species within three genera in the Ginger family (Zingiberaceae), Elettaria, Amomum and Aframomum. Elettaria is distributed from India to W. Malaysia (commonly called Green cardamom or just cardamom), Amomum mainly in Asia and Australia (Cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, White/Green/Red/Black cardamom, Guinea grains, Grains of paradise) and Aframomum in Africa and Madagascar (Cardamom, Madagascar cardamom).
The main uses for all the different cardamom species and varieties are as spices and as medicines (see below).
'True' cardamom (Elettaria cardamomum) is a pungent aromatic spice and medicinal herb. It is a perennial plant that can grow to be between six and 12 feet tall. Cardamom can also be spelt cardamon, and in India it is popularly known as elaichi. Other names are Green cardamom and Small cardamom; however, these are generally used for trade names.
The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and Asian cuisine either whole or in a ground form. Ground cardamom is a primary ingredient of curry powder. In the Middle East, cardamom is used for coffee; in other countries such as Iran, it is used to flavor tea. Cardamom is also an ingredient of herbal teas from India, called "Yogi tea". The Indian state of Sikkim has the highest area under cultivation and production of the spice in India.
Cardamom was first used around 700 CE and was imported to Europe for the first time in around 1200. Originally from the tropical rainforest of India, Sri Lanka, Malaysia and Sumatra, it is now also grown in Nepal, Thailand, and Central America.
Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is often used in baking in Scandinavia. One of the most expensive spices by weight, little is needed to impart the flavor. Cardamom is best stored in pod form, as once ground, the seeds quickly lose their flavor.
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Medicinal and other uses
In general Aframomum is used as a spice, Elettaria both as a spice and as medicine (and a masticatory), and Amomum used as an ingredient in several traditional medicines in China (see traditional Chinese medicine (TCM)), India, Korea and Vietnam. Species in the genus Amomum is also used in India. Amomum villosum (among other species, varieties and cultivars) is used in TCM to treat stomach-aches, constipation and other digestion problems, and also in treatment of dysentery. However, "Tsaoko" cardamom (Amomum tsao-ko) is cultivated in Yunnan (China) both for medicinal purposes and as a spice. Cardamom is also widely used in Korea, Thailand and Vietnam. In India, large cardamom (A. subulatum) is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom. Elettaria species are used as spices in meat dishes, such as hamburgers, but also in medicine and as a masticatory. They are also smoked.
Cardamom can be an effective remedy for those who cannot digest wheat - either sprinkled on food or mixed with a drink and taken at the same time.
External links
References
Mabberley, D.J. (1996). The Plant-book: A Portable Dictionary of the Higher Plants. Cambridge University Press.
