Cardamom is a spice made from the seed pods of the cardamom plant, a close relative to ginger and turmeric, that is native to South India. [36] The Kerala Land Reforms Act imposed restrictions on the size of certain agricultural holdings per household to the benefit of cardamom producers. Green cardamom (Elettaria cardamomum) is the variety most commonly sold in your local spice market, and it's the type most commonly exported from Guatemala. The spice cardamom is the dried seed pod of the plant and has two varieties. [5], The word "cardamom" is derived from the Latin cardamomum,[6] which is the Latinisation of the Greek καρδάμωμον (kardamomon),[7] a compound of κάρδαμον (kardamon), "cress"[8] + ἄμωμον (amomon), which was probably the name for a kind of Indian spice plant. The plants bear for three or four years, and historically the life of each plantation was about eight or nine years. In the oil were found α-terpineol 45%, myrcene 27%, limonene 8%, menthone 6%, β-phellandrene 3%, 1,8-cineol 2%, sabinene 2% and heptane 2%. [12], The two types of cardamom, κάρδαμομον and ἄμωμον, were distinguished in the fourth century BCE by the Greek father of botany, Theophrastus. Both are frequent components in spice mixes, such as Indian and Nepali masalas and Thai curry pastes. Individual seeds are sometimes chewed and used in much the same way as chewing gum. Yes, cardamom is a spice. Cardamom also nicely compliments cinnamon, allspice, nutmeg, cloves and ginger (it's close relative), so you'll often see cardamom pods here. We spoke with Ethan Frisch, co-founder of Burlap & Barrel (a single origin spice company), about what cardamom is, what it tastes like, and where it originated to help break down the multifaceted spice. [39] After World War II, production was increased to 13,000 to 14,000 tons annually. [4][19] India, formerly the largest producer, since 2000 has been the second worldwide,[19] generating around 15,000 tonnes annually. Wine And Spirit Tags Are Perfect For Holidays, These Candles Smell Like Dunkin' Coffee And Donuts, The Best Kitchen Deals For Black Friday 2020, Steve Kornacki Projected Thanksgiving Desserts, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Green cardamom is one of the most expensive spices by weight[17] but little is needed to impart flavour. [26], According to Nair (2011), in the years when India achieves a good crop, it is still less productive than Guatemala. The fruits are spread out on carefully prepared floors, sometimes covered with mats, and are then exposed to the sun. What does cardamom taste like? The crop is accordingly gathered in October and November, and in exceptionally moist weather, the harvest protracts into December. [15], Both forms of cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine. Cardamom (/ˈkɑːrdəməm/), sometimes cardamon or cardamum,[1] is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. That's because German settlers brought it there in the early 1900s to grow alongside their coffee crops, explains Frisch. The triangle … It is best stored in the pod, as exposed or ground seeds quickly lose their flavour. Cardamom also nicely compliments cinnamon, allspice, nutmeg, cloves and ginger (it's close relative), so you'll often see cardamom pods here. What does cardamom taste like? 1,98,710. Soon after clearing, cardamom plants spring up all over the prepared plots, and then, if left alone for a couple of years, by that time the cardamom plants may have eight to ten leaves and reach 1 foot (0.30 m) in height. in Lao PDR: the hazardous future of an agroforest system product, in ', This page was last edited on 18 November 2020, at 02:38. Green cardamom is the one you’ll generally see in grocery stores and many spice shops and it turns out that white cardamom is simply a bleached version of that. In about a year, the seedlings reach about 1 foot (0.30 m) in length, and are ready for transplantation. [28], Much production of cardamom in India is cultivated on private property or in areas which the government owns and leases out to farmers. Turmeric gives a beautiful color to rice and meats and is a popular ingredient in curry dishes, different types of biryani and even American mustard. As it turns out, the cardamom plants flourished in Guatemala, and the country has since become the largest producer of cardamom. [37] Increased demand since the 1980s, principally from China, for both Amomum villosum and Amomum tsao-ko, has provided a key source of income for poor farmers living at higher altitudes in localized areas of China, Laos, and Vietnam, people typically isolated from many other markets. Theophrastus and informants knew that these varieties were originally and solely from India. Korarima pods are much larger than green cardamom pods, and look a little like the Indian black cardamom. Cardamom is used to a wide extent in savoury dishes. The volume for 1903-4 stated the value of the cardamoms exported to have been Rs. Simmer Cardamom powder (like this one) in water and add sugar when cooled.This decoction helps regain lost appetite and improves digestion. The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. The spice lends itself to both drinks and food. [26], In China, Amomum was an important part of the economy during the Song Dynasty (960–1279). A spice is plant matter (usually dried) used to season or flavour food. [28] Guatemala cultivates Elettaria cardamomum, which is native to the Malabar Coast of India. [24] The average annual income for a plantation owning household in 1998 was US$3,408. There are cheap and readily available spices like ginger, pepper and chili.Yet there are also expensive and hard-to-find ones like cardamom. In 1877, Ceylon exported 11,108 lb, in 1879, 17,732 lb, and in the 1881-2 season, 23,127 lb. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a mihbaj, and cooked together in a skillet, a mehmas, over wood or gas, to produce mixtures as much as 40% cardamom. Uses: Curries, bread and coffee flavoring. [27] In 1150, the Arab geographer Muhammad al-Idrisi noted that cardamom was being imported to Aden, in Yemen, from India and China. [32] In 1903, 4,000 acres of cardamom growing areas were owned by European planters. Due to demand in ancient Greece and Rome, the cardamom trade developed into a handsome luxury business; cardamom was one of the spices eligible for import tax in Alexandria in 126 CE. xanthioides) and black cardamom (Amomum tsao-ko) are used in traditional tea called jeho-tang. The brushwood is cut down and burned, and the roots of powerful weeds torn up so as to free the soil. [41] Importing leaders mentioned are Saudi Arabia and Kuwait,[42] while other significant importers include Germany, Iran, Japan, Jordan, Pakistan, Qatar, United Arab Emirates, the UK, and the former USSR. 1-Asia, Center for International Forestry Research. The seeds are small and black, while the pods differ in color and size by species. Other sources report 1,8-cineol (20 to 50%), α-terpenylacetate (30%), sabinene, limonene (2 to 14%), and borneol. Research in India's cardamom plantations began in the 1970s while Kizhekethil Chandy held the office of Chairman of the Cardamom Board. When the seeds are ground, the result is a medium-brown powder. 4,16,000 the previous year. Four or five days of careful drying and bleaching in the sun is usually enough, but in rainy weather, artificial heat drying is necessary, though the fruits suffer very greatly in colour when this course is resorted to, and in consequence sometimes bleached with steam and sulphurous vapour or with ritha nuts. The produce of the Travancore plantations was given as 650,000 lb., or just a little under that of Ceylon. It is the seeds of the Ethiopian cardamom that are used, whether whole of ground to a powder. Mix half a gram of Cardamom powder with an equal amount of dry Ginger and a little honey. In medieval times, Venice became the principal importer of cardamom into the west, along with pepper, cloves and cinnamon, which was traded with merchants from the Levant with salt and meat products. The plant was introduced there in 1914 by Oscar Majus Kloeffer, a German coffee planter.
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