Cardamom grains

Cardamom (Elettaria cardamomum) is a spicy aromatic spice from the Ginger family (Zingiberaceae). It is a perennial plant, reaching a height of between 1.80 and 3.60 m. Sometimes the name cardamom is spelled cardamom.

The green seed pods of the plant are dried and the seeds are used in Indian and Asian cuisine, either whole or ground. Ground cardamom is a major ingredient in curry. In the Middle East, cardamom is added to coffee, and in other countries such as Iran, it is used in tea. It is an ingredient in herbal teas from India, called “Yogi tea”. The Indian state of Sikkim is the leading producer and grower of the spice in India.

Cardamom was first used around 700 AD and was first imported to Europe around 1200 AD. It originates from the tropical jungles of India, Sri Lanka, Malaysia and Sumatra, and is now also grown in Nepal, Thailand and Central America.

Cardamom has a strong, unique flavor and a very strong aroma. It is often used in baking in Scandinavia. Although it is one of the most expensive spices by weight, it only takes a small amount to change the flavor. It is best to store cardamom whole in the pods, as the seeds quickly lose their aroma after grinding.