Black Peppercorns

Cardamom spice is a highly aromatic spice that is most commonly used in Eastern, Arab, and some Scandinavian cuisines. Its unique slightly sweet and savory flavor allows it to be combined with both sweet and savory dishes.

Cardamom seed's ability to enhance so many types of food is why it is a good combination with a wide range of other ingredients from seafood to sauces, to meats, poultry, vegetables, and even desserts, pastries, and other baked goods.

Numerous flavorful little cardamom seeds are encased within a single cardamom pod that are green in color when fresh. Cardamom spice has a complex flavor that can be described as slightly sweet, floral, and spicy with citric elements.

 It leaves the tongue with a warm antiseptic sensation similar to eucalyptus with an additional peppery after taste. Some have described its flavor as spicy and cola-like. Grind cardamom from one of the whole forms of the spice to insure a superior flavor and aroma, both of which are quickly lost when the spice is pre-ground.

Green cardamom pods are the preferred form of this spice in its native country, India. This fancier cardamom has been picked while still immature and sun-dried to preserve its bright green color. Green cardamom pods are harder to find and more expensive than the other forms of cardamom in part because of their superior ability to retain aroma and flavor longer. This premium form of cardamom is all connoisseurs will use in any recipe which calls for cardamom. Buy Now

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Cardamom is considered the third most expensive spice.

Cardamom pods are produced by several varieties of perennial plants, which are native to India, and belong to the ginger family (Zingiberaceae). Cardamom plants are sometimes called "cinnamon palms" and Cardamom. Most commercially available cardamom spice is a variety of two species, Elettaria cardamomum, or Amomun kravanb. The cardamom plants can grow to be large bushes consisting of long, straight, slender stems with numerous symmetrical, dark green, pointed leaves.

The cardamom plant has a thick, fleshy root called a rhizome, or an underground stem from which shoots emerge. Cardamom produces beautiful little, lightly colored flowers that appear most of the year and produce the green cardamom fruits. These green pods are picked before reaching maturity and usually contain approximately 12 cardamom seeds.

Many "wild" kinds of cardamom grow in its native region, but they are not considered a substitute for true cardamom. Black cardamom is one of these wild relatives that became popular in its own right in certain cooking styles.

Cardamom's flavor matches well with seafood because of its citric notes and is added to some seafood boils and marinades. Cardamom is a lovely complement to citrus flavor such as orange and lime.

Cardamom's flavor maybe most familiar to many people as a component of the popular Chai tea.

Cardamom is used to perfume coffee in some Arab countries such as Saudi Arabia and Lebanon.

Cardamom seeds can be chewed as a breath freshener or after dinner palate cleanser.

Cardamom spice was used in cooking by the Ancient Greeks, then by the Romans, through the Middle Ages and up to today. It is thought that cardamom was brought back to Europe from its native country, India, by soldier of Alexander the Great. Once in Europe, Cardamom became popular for medicinal ailments such as aiding digestion and as a stimulant.

Today, Cardamom is mostly used as a spice, and has a unique name in many countries, but it is especially popular in India (where it is called "Elaichi"), Arabia, Asian, Scandinavian, and some African countries. Some claim that the spice has aphrodisiac properties.

Cardamom is produced in India, Guatemala, Sri Lanka, Cambodia, and Vietnam. North America buys most of its loose cardamom seed from Guatemala because India's fondness of cardamom consumes the majority of what their country produces.

• Approximately 12 seeds equal one pod and 10 pods yields about one teaspoon of ground cardamom.
• Smaller pods are often more flavorful and thus sought after.
• Try adding to food that contain other mulling ingredients such a cinnamon.
• Crushed pods can be added to simmering liquids to impart their flavor and then later strained out.
• To see more uses of cardamom in cooking click here.

Spiced Sugar:

For every cup of granulated sugar add four teaspoon each of freshly ground cardamom and ground cinnamon. Mix well and add to all kinds of sweet dishes such as cookie, cakes, cinnamon rolls, custards, and even cinnamon toast or coffee.

Cardamom Tea:

Lightly boil 3-4 seeds for 2-3 minutes and let steep for 10 minutes.

Green cardamom is an essential ingredient in Indian cuisine, it is an ingredient in curry powder, the Garam Masala spice mixture, in sweets, and all kinds of savory foods.