Cardamom
(elettaria cardamomum)
ZINGIBERACEAE
The aromatic seeds of cardamom, a member of the ginger family, have been used as a condiment and in the preparation of medicines or perfumes. This exotic spice features in many Middle Eastern, usually along fruits and nuts, and Indian dishes -often in combination with almonds, saffron and other spices in biryanis and pilaus.
Curious Facts about cardamom
Cardamom is the flavor behind Arab coffee. In The Arab Nights, cardamom is considered as an aphrodisiac. It is supposed to have grown in the famous Hanging Gardens of Babylon.
Although it is widely used, it is not cheap. It is the most expensive spice after saffron and, probably, vanilla. There are a number of plants related to cardamom but their seeds are of an inferior quality. These seeds are often sold as true cardamom, or they are added to ground cardamom mixtures. This is another reason to buy only the green, brown (natural) or white (bleached) cardamom pods and grind as required.
The brown seeds are enclosed in white, brown or green fig-shaped pods, size of a cranberry and containing about 17-20 seeds each. The plant has long tuberous roots, long green leaves and green flowers with a white-purple streaked end. It grows 6-16 ft (2-5 m); the stalks bearing the pods spread out flat on the ground from the base of the plant.
Originating in the East Indies, the plant was first imported into Europe. Today cardamom is cultivated not only in southern India and surrounding area, but also parts of Africa, in Central America, parts of African and the Pacific Islands.
Cardamom is available as whole dried pods, loose seeds or whole or ground seeds. Buy whole pods and use split or extract the seeds prom the pods, then crush or grind as required; a mortar and pestle are all the equipment required. Loose and ground seeds quickly loose their flavor and aroma.
Cardamom has a heady aroma and a warm, piquant-but-sweet flavor. It is used in desserts, sausages and in curry powders; it is an essential ingredient of garam massala, the spice mix used all over India. Cardamom is widely used in Arab countries to flavor sweet and savory dishes as well as coffee; indispensable spice in rice dishes of northern India and Pakistan. It is an important flavor in Scandinavian cooking. It is used in cakes and pastries, also used in pickles, punches and spiced wine.
The entire pod can be ground or the seeds may be removed and ground. For stews, curries, and other long cooking dishes, just crush the pod open, adding pod and seeds to the pot. The case will disintegrate as the dish cooks. Be cautious with cardamom, a little bit goes a long way.
Cardamom grows wild in tropical rainforests, usually above 3,000 ft. It is also cultivated in cleared plantations. It propagates by roots or seeds. The pods are collected in the late fall season, just before they ripen.
Rice pilaff.
Ground cardamon can be used instead of the pods, ½ tsp ground cardamom is the equivalent of 10 pods -green or white- seeds removed and crushed.
If ou don't have it at all, substitute ½ tsp ground cardamom with:
- ½ tsp cinnamon
- ¼ tsp cinnamon + ¼ tsp ground nutmeg or cloves
The flavor varies.
To enjoy an Arab coffee home, add ½ tsp cardamom to a pot of strong, high roast coffee.
satureja montana, satureja hortensis: cardamom - French sarriette - German bohnenkraut, saturei - Italian santoreggia - Spanish ajedrea, tomillo salsero.
