Cardamom

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Cardamom

Name Variations

• cardamon
• green cardamom

About Cardamom

Cardamom is a herb that is popular in many countries. It is believed that it was brought to India in 1214 AD. However, from then on it was grown in India and a number of other Asian countries like Malaysia, Sri Lanka, Sumatra, Nepal, Thailand, and even in other places like Central America.

Cardamom is a member of the Ginger family called Zingiberaceae. There are three variations of them, and they are Elettaria, Amomum and Aframomum.

Elettaria is commonly known as cardamom. It is also referred to as green cardamom or true cardamom, and is supplied from India to Malaysia

Amomum is commonly called cardamom, Siamese cardamom, Kravan, Java cardamom, Bengal cardamom, white/green/red/black cardamom, Guinea grains, or even grains of paradise. This variation is distributed in Asia and Australia

Aframomum is commonly known as cardamom or Madagascar cardamom, and is distributed in Madagascar and mainland Africa.

Just like the clove is used for cooking as well as medicinal purposes, so is the cardamom. It is used in a variety of dishes and is used to treat the teeth and gums just like the clove is used. However, it is also use to treat throat problems, pulmonary tuberculosis, inflammation of eyelids, lung congestion, and digestive disorders. Cardamom is also used to develop an antidote for venom from snake and scorpion.

In traditional medicine, species of the genus Amomum are commonly used. Amomum villosum has been used for treating constipation, dysentery, stomachaches, and other types of digestive problems.

Most commonly used for cooking purposes is the True cardamom (Elettaria cardamomum). It has a strong pungent aromatic smell, and is a spice as well as medicinal herb. The true cardamom plant is a perennial plant that grows up to be around 6–12 ft in height.

In Indian and other Asian cuisine, the green seedpods of the cardamom plant are dried. The seeds are extracted are used in either their whole or ground form. Ground cardamom is commonly used in Indian recipes, and is also one of the chief ingredients in masala chai. Cardamom is also used to flavor tea in coffee in places like the Middle East and Iran.

Indeed, the cardamom, especially the true cardamom is a herb that is widely used in foods as well as a remedy for a number of stomach and respiratory tract.

Cardamom Nutrition

• Cardamom Nutrient Charts

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