Elettaria cardamomum
Cardamom Pod, Green Cardamom
Zingiberaceae
History and Origin
Cardamom grows as an herbaceous perennial plant resembling reed canary grass. It belongs to the family of ginger (characterized by the presence of rhizomes) and grows at an average altitude in moist tropical forests. It stands among the most expensive spices of all, with saffron and vanilla, and exists in various types (white, black and green), green cardamom being the most in demand.
Cardamom is widely used in Asia (notably in China and India) and highly appreciated in Great Britain as well as in Scandinavia. It enters in the preparation of the increasingly popular chai tea and is used to flavor the spice-loaf.This aromatic has been used for numerous centuries. During Antiquity, it was burned for the aroma, included in perfumes, consumed as an aromatic and used for its therapeutic properties (digestive, disinfectant and soothing). Interestingly, in the Middle Age, cardamom enters in the preparation of the famous fortified red wine Hypocras, served as an appetizer, popular among very important kings, of which Louis XIV.