Cardamom

A plant from the ginger family that is grown in tropical regions. As the plant grows a pod or shell containing a strand of 15 to 20 tiny seeds begins to develop as it buds out. As pod and seeds mature the seed color changes from green to a tan to ivory color. The seeds, which are very aromatic are used as either when young and green or when mature as a ivory to white color. They are used in a whole form or they are ground into a powder form to provide a slightly sweet and minty or citrus-like flavor to a variety of food dishes.

There are two main types of Cardamom which are either Elettaria or Amomum. The Elettaria variety are known as cardamom, green cardamom or true cardamom. Amomum is known as black, brown, white,or red cardamom. In addition, Amomum varieties may also be referred to as Ktravan, Java cardamom, Bengal cardamom, or Siamese cardamom.

Cardamom is a common spice used in Scandinavian cooking to season baked goods and beverages, such as mulled wine. In India, Cardamom which is known as elaichi or black elcha which are added as a seasoning to curry dishes. Cardamom is also commonly spelled as cardamon.