| Cardamom
is a distinctively pungent aromatic spice
that is part of many different world cuisines.
It is the second most expensive spice only
saffron costs more. It is used in curry powder,
rice, meat, and dessert dishes. The tasted
is described as similar to ginger but with
a pinch of pine or having an anise flavor.
Botanical Description
Cardamom (Elletaria Cardamomum) is a member
of the Zingiberaceae or ginger family. It
is a perennial with tall simple canes or
stems that grow out of rhizomes. It is native
to the shady forests of India, Ceylon and
Malaysia. Today it is cultivated mainly
in Guatemala and India
The flower spikes produce white or pale
green flowers that produce green pod capsules
that contain 10 to 20 seeds. These seeds
are small black and sticky. The best quality
cardamom seeds are ripe, hard and dark brown
in color. It is difficult to grow and must
be hand picked which is why it is one of
the most expensive spices.
A Brief History
Cardamom was used for medicinal purposes.
Cleopatra is said to have found the scent
so enticing that she had the palace scented
with cardamom smoke when Marc Anthony came
to visit. Ancient Greeks and Romans used
cardamom in foods as well as for Medicines
and perfumes. In the New Testament which
was largely written in Greek “amooman”
appears in reference to the aromatic plant
cardamom. The word means blameless without
reproach.
Management practices
Propagating and Growing Cardamom
Because cardamom is a spice of the tropics
it requires abundant rainfall and a mean
Temperature of 72º F (22ºC). A
cardamom plantation is begun be clearing
a site leaving a few trees for shade. The
rhizomes are planted among the trees sending
up 6 to 8 foot leafy shoots which give the
plant a bushy appearance. When mature the
plants send up flower spikes that produce
the green cardamom capsules. It takes up
to four years to obtain a full cardamom
crop from such a planting.
Harvesting and Storing
Harvesting time is important to quality
and yield. The pods are handpicked when
still green but just as the seeds are turning
green. Once harvested the pods are dried
in the sun or a kiln. Cardamom is available
in three forms. The most useful is pods
of which green and white can be found. Inside
of each pod are about 20 small black sticky
seeds. You can either bruise them and toss
them into your pot or peel the skin off
and use the seeds whole or ground. If you
cannot find whole pods use the ground cardamom
available in grocery stores. As with all
herbs store in a cool dry place to prevent
the oils in the seeds from evaporating.
Pods will retain their aroma for one year.
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