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Cardamom is a unique spice that's used all across the world, but what exactly is cardamom? Here's how the spice is used from Scandinavia to India.
Pink flowers are borne near the ground and give way to red, fleshy fruits containing shiny brown seeds, which are typically 3–5 mm in diameter. [7] The spice, known as Ethiopian cardamom, false cardamom, or korarima, [2] is obtained from the plant's seeds (usually dried), and is extensively used in Ethiopian and Eritrean cuisine.
Cardamom has a strong taste, with an aromatic, resinous fragrance. Black cardamom has a more smoky – though not bitter – aroma, with a coolness some consider similar to mint. [who?] Green cardamom is one of the most expensive spices by weight, [14] but little is needed to impart flavor. It is best stored in the pod, as exposed or ground ...
The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom. Cardamom pods as used as spice. True cardamom may have been used in Ayurveda medicine as early as the 4th ...
Cardamom grows well in pots and can be enjoyed as a houseplant. As a tropical plant, it can spend the summer outdoors and then be brought inside to overwinter before temperatures drop into the 60s.
The importance of the A. melegueta spice is shown by the designation of the area from the St. John River (near present-day Buchanan) to Harper in Liberia as the Grain Coast or Pepper Coast in honor of the availability of grains of paradise. [13] Later, the craze for the spice waned, and its uses were reduced to a flavoring for sausages and beer.
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