Cardamom Spice

Cardamom is the world's second most expensive spice, just next to saffron. It is actually a member of the same family to which ginger and turmeric belong. There are two varieties or genera of cardamom, known as Elettaria and Amomum, both of which belong to the same family Zingiberaceae.

Elettaria is commonly known as the 'true' or 'green cardamom', and it can be distinguished by the green color of its seedpod. The Amomum variety is larger than the Elettaria variety, and has a brown-colored seedpod. It is also known as the black or brown cardamom.

The green or true variety is indigenous to India, Sri Lanka, Malaysia, and some other areas of the southern Asia, while the black or brown variety is native to Asia and Australia. The cardamom seedpods are generally harvested before they ripe, after which they are dried in the sun or with the help of a drying machine.

The seedpods of both the varieties enclose a number of small and highly aromatic black seeds, which are more commonly used for flavoring a large number of Indian, Middle Eastern, European, and Scandinavian dishes.

Cardamom is basically used as a spice and as a medicine or herbal remedy for a number of ailments. In ancient times, this spice was considered so precious that it was stored for special occasions like weddings. It is also one of the oldest spices known to mankind.

In ancient Egypt, its seeds were chewed, mainly to cleanse the teeth. The Greeks and Romans on the other hand, appreciated its intense aroma so much that they used it as a perfume. Even now, it is one of the most highly valued and expensive spices around the world.

Today, this spice is a common ingredient in a number of Indian dishes due to its unique taste, and the sweet, yet spicy flavor. The black or brown cardamom is more aromatic than the green variety with a strong astringent flavor. Apart from Indian dishes, it is frequently used in cookies and sweetbreads in Scandinavian countries.

In the Middle East, the green variety mainly features in sweet dishes. In Arab and Turkey, it is used to flavor coffee. The seeds are usually ground and then added to coffee beans, or a few of the seedpods are simply kept in the coffeepot. The Arabs on the other hand, use this spice for making their traditional rice dishes.

In India, it is used to make the special tea, called 'masala chai' or spiced tea. In India, it is also used in traditional sweets. The black cardamom is often used along with other spices to make 'garam masala', that is used in curry. Apart from these, this spice can be used in pickles, seafood, meat, poultry, vegetables, desserts, and pastries.

As a traditional medicine, it is used for digestive ailments, infections of the teeth and gum, congestion, and for breaking up gallstones and kidney stones. It was also reported to be used as an antidote for snakebites, as well as for scorpion venom.

It is considered to be a stimulant and carminative. Most of the health benefits of this spice are attributed to the presence of volatile oils like camphor, eucalyptol, terpinene, borneol, and limonene, and some phytochemicals like cineole. All these compounds can have a number of health benefits, especially for the digestive system.

Cardamom can help improve digestion and promote appetite. It can help reduce gas in the alimentary canal, and provide relief in acidity. It can be effective in preventing nausea and vomiting as well.

The tea prepared with cardamom and cinnamon is generally used to treat sore throat and hoarseness. This spice can also be used for conditions like halitosis or bad breath, allergies, and asthma. It is believed to have detoxifying properties as well.

It can prove quite beneficial for the kidneys and the urinary tract. It can be used for alleviating mouth ulcers, urinary tract infections, bronchitis, and spasms and convulsions. However, an excessive consumption of this spice is not considered to be good for the digestive system.

So, cardamom is one the finest spices that not only accentuates the flavor of a dish, but provides a number of health benefits as well. Normally, cinnamon, mace, cloves, nutmeg, and coriander seeds can be used to substitute this spice.

But they cannot completely substitute the unique flavor of cardamom. This spice is generally stored in its pod form, as the seeds tend to lose their aroma once they are exposed or ground.