Cardamom is a rhizomatous herbaceous plant belonging to the genus Elettaria the ginger family native to the Malabar Coast region also comes with pepper
Cardamom is an aromatic plant native Cardamom Hills in India, in the region of Kerala and the Malabar coast. Today, it is also produced in other Asian countries including Cambodia, Vietnam and Sri Lanka.
Fruit of Elleraria cardamomum, cardamom is a plant of the Zingiberaceae family as well as turmeric and ginger.
Cardamom grows between 800 and 1500 meters and prefers warm and humid climates. These roots grow out of the ground and it is on these that grow cardamom seeds.
Once harvested, cardamom is dried in the sun or in warm rooms.
Cardamom seeds come in the form of small oval pod of about 1 cm long, pale green. They consist of three internal compartments containing despetites black seeds in relief. These are seeds that have the largest potential of this aromatic spice.
There is also a white cardamom, obtained by bleaching the green cardamom and black cardamom, to taste strongly of camphor, used mainly in China.
A little history
Cardamom has always been used in India and Pakistan, where it is used to communicate with the gods. Offering, it is also essential for the purification of meals.
Cardamom also has medicinal properties and ancient medical treatises trace the use of this spice several centuries before Christ. Medicinal writings also relate its use in preparations for the throat irritations.
Cardamom was used by the Romans for its digestive, soothing and antiseptic qualities.
Arrival in France in the Middle Ages with the Crusades, cardamom scented dishes and refreshing breath.
