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www.myspicer.com/history-cardamom

Description Cardamom is a spice that comes from the seeds of a various plants in the ginger family. It is native to Southern India and also grown in Guatemala, which is the largest producer and exporter of this spice in the world.

www.bespokespices.com/history-of-cardamom.html

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.

en.wikipedia.org/wiki/Cardamom

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 ...

www.spicely.com/blogs/news/10341525-the-history-of-cardamom

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.

www.world-foodhistory.com/2015/02/ancient-history-of-cardamom.html

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.

www.herbco.com/c-216-cardamom.aspx

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.

www.britannica.com/plant/cardamom

Cardamom fruits may be collected from wild plants, native to the moist forests of southern India, but most cardamom is cultivated in India, Sri Lanka, and Guatemala. The fruits are picked or clipped from the stems just before maturity, cleansed, and dried in the sun or in a heated curing chamber.

www.thespruceeats.com/all-about-cardamom-995599

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.

www.indianmirror.com/ayurveda/indian-spices/cardamom.html

The cardamom of trade is the dehydrated seasoned fruit from the capsules of cardamom plant is often passed on as the “Queen of Spices” for the reason that of its very pleasant fragrance and taste. Elettaria cardamomum Maton is the scientific name of cardamom, Information related to Cardamom as a commodity traded in Indian Commodity Exchanges, Indian spices of cardamom in history and uses.

www.biologydiscussion.com/.../spices/cardamom-history-cultivation-and-uses-spices/51993

ADVERTISEMENTS: In this article we will discuss about:- 1. History of Cardamom 2. Distribution and Cultivation of Cardamom 3. Propagation 4. Harvesting 5. Drying and Curing 6. Chemical Composition. Contents: History of Cardamom Distribution and Cultivation of Cardamom Propagation of Cardamom Harvesting of Cardamom Drying and Curing with Cardamom Chemical Composition of Cardamom 1. History …