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Spices
Cardamom
Cardamom is a highly aromatic spice made from the seeds of plants in the ginger family (Zingiberaceae), primarily Elettaria cardamomum (green cardamom) and Amomum species (black cardamom). It is known for its warm, sweet, and slightly citrusy flavor and is widely used in cooking, baking, and traditional medicine.
Green Cardamom: Small, green, oval pods with tiny black seeds inside
Black Cardamom: Larger, dark brown pods with a smoky aroma
Culinary
- Used in both sweet and Savory dishes-curries, rice, chai tea, desserts, and spice blends like garam masala and chai masala
- Green cardamom is popular in Indian, Middle Eastern, and Scandinavian cuisines
- Black cardamom is commonly used in hearty dishes like biryanis and stews
- Beverages: Used to flavor coffee and tea (especially Tea)
Forms of Cardamom
- Whole Pods: Best for cooking and brewing
- Seeds: Shelled from pods, more concentrated
- Ground Powder: Convenient, but loses aroma quickly
Taste and Aroma
- Green Cardamom: Sweet, floral, citrusy, with hints of mint and eucalyptus
- Black Cardamom: Smoky, bold, and slightly camphor-like
- Highly aromatic and pungent, especially when crushed
Nutritional and Medicinal Properties
- Contains essential oils like cineole and terpinene
- Known for antioxidant, anti-inflammatory, and digestive properties
- May help with bloating, gas, and bad breath
Medicinal
Traditionally used to aid digestion, freshen breath, and relieve colds and coughs
Fun Fact
Cardamom is sometimes called the Queen of Spices, second only to black pepper in global spice trade history.
Specifications
| PRODUCT | GREEN CARDAMOM |
|---|---|
| ORIGIN | INDIA |
| APPEARANCE | DEEP GREEN, FAST GREEN |
| SIZE | 6, 7, 8 MM OR HIGHER |
| FOREIGN MATTER | Around 2% |
| IMMATURE CARDAMOM | 5% BY COUNT |
| THRIPS | NIL OR 3 BY COUNT |
| MOISTURE | Max. 12.00% |