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Cardamom, has long been used by humans, and this is a spice made from the seeds of plants of the genera Elettari and Amomum, both of which are in the ginger family (Zingibdraceae). Both genera are native to the Indian subcontinent as well as to Indonesia.
The word cardamom is derived from the Latin cardamomum and is the Latinisation of the Greek word kardamomom which means: a compound of kardamon. Kardamon, when translated means cress, which was likely the name of the spice plant originally from India.
Two Types of Cardamom
1. Elettaria cardamomum: Green or True cardamom is from India to Malaysia
2. Amomum subulatus: Black or Brown cardamom is from the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan.
Differences:
Appearance:
1. Green cardamom has a muted green shade with small pods.
2. Black cardamom has a dark brown color with large pods.
Costs:
1. Green cardamom is usually more expensive and less available.
2. Black cardamom is often more affordable and easier obtained.
Flavor:
1. Green cardamom has a strong but sweet flavor, with an aromatic, resinous fragrance, reminiscent of eucalyptus.
2. Black cardamom has a smoky flavor and menthol notes, but not bitter, with a coolness something akin to mint.
Recipes:
1. Green cardamom is used in savory and sweet dishes, including desserts.
2. Black cardamom is used in savory dishes such as stews and curries.
Traditional Use:
Both spices have many health benefits and remedies in traditional medicine.
1. Green cardamom is a traditional sleep aid.
2. Black cardamom helps in digestion and aid asthma.
Description:
In general, both species are best stored in the intact pod because any seeds that have been exposed or ground to powder will quickly lose their potncy.
Green cardamom is one of the most expensive spices per ounce on the market, but only a small about is needed for its flavor. The cardamom pods are best stored intact, because any seeds that are exposed or ground will quickly lose their potency.
Grinding the whole pods will provide a good amount of potency, however, removing the seeds from the pods and then grinding the seed alone will provide a much higher potency.
Brown cardamom, upon adding to a recipe, are almost always used with the pods intact, but in this case, the pods are typically bruised or cracked.
For recipes requiring whole cardamom pods: 10 pods equals 1 & 1/2 teaspoons of ground cardamom.
Cardamom Seed Oil
For more information about the use of cardamom as an essential oil, please see the Supplements: Essential Oils Page for
Cardamom.
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