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History Cardamom is considered to be one of the world’s oldest spices. The use of this spice dates back at least 4000 years. Ancient Egyptians used Cardamom for many medicinal purposes, as part of rituals and even for embalming. They chewed cardamom pods as a way to help keep their breath minty and to help clean their teeth.


Cardamom (/ ˈ k ɑːr d ə m ə m /), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.Both genera are native to the Indian subcontinent and Indonesia.They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds ...


Cardamom transcends above most spices because of its diversity. In many recipes, green cardamom is the often the anchor used to support a panoply of other tastes. It adds depth to bland foods such as rice and balances the sweetness of desserts and the acidity of coffee. The best grade from certified organic farmers.


The history of cardamom dates back at least 4000 Years! Cardamom pods were chewed by the Romans, used as perfume by the ancient Greeks and the Egyptians used it in their burying rituals. Chewed by Romans, Worn by Greeks - The Long History of Cardamom.


cardamom flavor notes warm, pungent and slightly lemony with low notes of sweetness cardamom culinary uses Cardamom is a member of the ginger family known for its unique flavor and aroma, which can be described as smoky, floral, citrus and sweet—all at the same time. Many traditional Indian dishes feature different varieties of cardamom.


Cardamom, popularly known as the ‘Queen of Spices’ is the second most important spice crop in the world, next to black pepper, which is known as the ‘King of Spices’. It is the third most expensive spice in the world, after saffron and vanilla. Cardamom has a history as old as the human race.


Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom pods are spindle-shaped and have a triangular cross-section. The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. The seeds are small and black, while the pods differ in color and size by species.


Cardamom was even one of the spices listed on ancient “spice tablets” unearthed in the archives of the House of the Sphinxes in Mycenae. Suffice to say, cardamom is old-school Indian. These days, cardamom production in India has been surpassed by Guatemala, but it’s still a major export.


Cardamom is an Indian spice known for its intense flavor and its use in traditional medicine, such as to help with digestion. Here are 10 health benefits of cardamom, backed by science.


Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom.