The Uses of Cardamom
Cardamom (Elettaria cardamomum) comes from a region of Sri Lanka. It's additionally cultivated in El Salvador, Cambodia and India. A favorite herb for trade and commerce, cardamom is a perennial that grows upward of 5 feet, with long leaves and oblong fruit capsules.
In Hoodoo, it's believed that carrying cardamom seeds brings good luck and improves relationships. In Arabia it represents hospitality, and in India cardamom seeds take part in wedding celebrations. They are eaten as a symbol of sweet joy.
In Arabic countries, coffee regularly features cardamom flavoring, which ties to its symbolic value of welcoming guests. Arabs consume over one half of the world's cardamom annually.
- Cardamom (Elettaria cardamomum) comes from a region of Sri Lanka.
- In Arabic countries, coffee regularly features cardamom flavoring, which ties to its symbolic value of welcoming guests.
In Baltic regions, cardamom plays a role as a flavoring in treats, including sweet beverages and candy. People sometimes candy the seeds by themselves and use them as breath mints.
The ancient Romans felt that cardamom made an excellent, exotic aphrodisiac to stimulate passions.
In Middle Eastern cuisine, cardamom appears regularly in curry recipes as a distinct flavor note. Cardamom has compound tastes including savory, sweet, citrus and lightly floral.
Folk remedies recommend cardamom as a digestive aid, and for treating colds and fevers.
Cardamom may be rolled and smoked like tobacco or added to tobacco, providing a unique aroma and taste.
- In Baltic regions, cardamom plays a role as a flavoring in treats, including sweet beverages and candy.
- Cardamom may be rolled and smoked like tobacco or added to tobacco, providing a unique aroma and taste.
Cardamom tinctures go into a variety of medicines, like cough syrup, to improve their flavors.
The cosmetic industry uses cardamom for scenting powders, perfume and other aromatic products.
Aromatherapists recommend cardamom for improved focus and energy.
Some alcohol manufacturers use cardamom to make gin. One such brand, called simply No. 209, is produced in San Francisco.
Cardamom, also known as Elettaria cardamomum, is one of the world's most expensive spices next to saffron and vanilla. Cardamom grows natively in the Ghat Mountains of southwest India. Coat all surfaces of the seeds. Put a clean strainer in the sink, and then put the seeds in the strainer. Rinse the cardamom seeds under running water. Transfer the seeds to a bowl of lukewarm water and allow them to soak overnight. Cover the cardamom seeds with a thin layer of soil. Cardamom germination usually takes between 20 and 25 days, but can take up to 40 days. Provide overhead shade to protect seedlings from bright sun.
- Cardamom tinctures go into a variety of medicines, like cough syrup, to improve their flavors.
- UCLA Biomedical Library: Spices--Cardamom
- University of Delaware: Herbs and Spices--What goes with what food
- PubMed U.S. National Library of Medicine National Institutes of Health: Gastroprotective effect of cardamom
- National Bank for Agriculture and Rural Development: Cardamom
- Floridata: Elettaria Cardamomum
- "Cardamom and Lime: Recipes from the Arabian Gulf"; Sarah Al-Hamad; 2008.
Patricia Telesco has been a writer since 1992. She has produced more than 60 books with publishers that include HarperCollins and Simon & Schuster. Her articles have appeared in "Woman's World" and "National Geographic Today." Telesco holds a Bachelor of Arts in English from the University of Buffalo.