Product Description

Cardamom is used to spice both sweet and savory dishes. It is widelyemployed in Indian, Middle Eastern, Arabic, and Swedish cuisine. It comes intwo types and is used as whole pods, seeds, or ground. Cardamom is found in the garam masala spice mixture that seasons meat andvegetable dishes, and in hot beverages such as masala chai and Turkish coffee.

Varieties of Cardamom

There are two main types of cardamom: black cardamom andgreen cardamom, and there is also white cardamom which is a bleached version ofgreen cardamom. Green cardamom is the kind found most often in Nordic andMiddle Eastern cuisine, while recipes in India and Asia will often specifywhether green or black cardamom is used.

Green cardamom (Elettaria cardamomom

) is known astrue cardamom. This is the most common variety you will see sold in the spiceaisle of the supermarket. It is the top choice for sweet dishes but also workswell in savory dishes. The bleached version, white cardamom, has less flavor.It is grown in tropical areas including India, Malaysia, and Costa Rica.

Black cardamom (Amomum subulatum) has larger pods that aredark brown. It has a smoky element that makes it more appropriate for savorydishes, but it is used in sweet dishes as well in southern India. It is grownin the eastern Himalayas.

Cardamom is found in Indiancooking as well as Middle Eastern cuisine. In Indian recipes,whole cardamom pods are used in preparing basmati rice andvarious curries. In MiddleEastern recipes, ground cardamom spices certain desserts.

Benefits of Cardamom

Cardamom seeds or pods are sometimeschewed to refresh the breath and as a digestive aid. Cardamom has various usesascribed in traditional medicine.