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Cardamom spice is a highly aromatic spice which 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 combined with a wide range of other ingredients. From sea food 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 which is 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.

Cardamom comes in several forms depending upon how the cardamom seed pods are treated.

Green cardamom pods are the preferred form of this spice in its native country, India. This fancier kind of 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 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

Cardamom seed has had the outer pod, or cardamom fruit, removed so that only the pure seeds remain. This form of cardamom spice is sometimes referred to as cardamom-decort, which simply means the seeds have been removed from the pods. Generally the seeds are crushed or ground prior to use, which provides plenty of cardamom flavor at a more economical price, substitute 12 seeds for every whole pod called for in a recipe.

Black cardamom is the seed pods of closely related species that also are aromatic and have an appearance similar to that of true cardamom. But, black cardamom is not a suitable substitute in recipes that call for cardamom. It's flavor is much earthier with sweetness and a flowery accent that is different than that of true cardamom's. It is an ingredient used in some African cooking and abroad to add a bacon like flavor to some vegetarian dishes.

Ground cardamom is convenient to have for baking and other applications were the spice needs to be ground. Freshness and thus flavor is of course compromised when cardamom is pre-ground because it looses flavor soon after grinding. To appreciate cardamom's true flavor we suggest grinding it just prior to use in a spice mill, electric coffee grinder, or mortar and pestle.

White cardamom can be found in the United States and Europe that has been bleached to achieve its color, or lack of it. It is often used in baking and some desserts because its color helps keeps light colored batters, sauces, and confections speck free.

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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 belonging to the ginger family (Zingiberaceae). Cardamom plants are sometimes referred to as "cinnamon palms" and Cardamon. Most commercially available cardamom spice is a variety of two species, Elettaria cardamomu, 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 under ground 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 generally not considered a substitute for true cardamom. Black cardamom is one of these wild relatives that has become 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.

But, cardamom's flavor may be 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 Lebanon.

Cardamom seeds can be chewed as a kind of 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, Oriental, Scandinavian, and some African countries. Some claim that the spice has aphrodisiac properties.

Cardamom is produced in India, Guatemala, Sri Lanka, Cambodia, and Vietnam. The United States 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 1 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 simmered liquids to impart there flavor and then later strained out.

Spiced Sugar:

For every cup of granulated sugar add 4 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.