Cardamom

What Is Cardamom?

Cardamom (Elettaria cardamomum) is a spice from the ginger family obtained from the small black seeds inside the green pods of a plant grown mainly in India and Guatemala. It has a sweet, refreshing aroma that sits somewhere between thyme and mint; it is considered one of the world's most expensive spices.

There are two main varieties: green cardamom (true cardamom) and black cardamom (a different species, smokier and sharper); the cardamom used in Turkish cuisine and coffee is generally green cardamom.

Nutritional Value of Cardamom

Cardamom seeds contain about 311 kcal of energy, 10.8 g of protein, and a high 28 g of fiber per 100 grams; they are also rich in calcium, iron, and magnesium. However, since the amount used in cooking at one time (a few pods) is very small, cardamom does not provide a practical nutritional contribution to the daily diet; it is consumed mainly for its aroma.

What Are the Benefits of Cardamom?

Various studies have been conducted on cardamom, traditionally chewed after meals to soothe digestion, regarding digestion and bad breath; these findings have not yet turned into a definitive health recommendation.

This information is general; cardamom is a spice, not a substitute for medical treatment.

How to Choose Cardamom?

Quality cardamom pods should be tightly closed, vividly green in color, and full inside; opened pods with spilled seeds or pale colored ones have gone stale.

• The pod should be tightly closed and green colored; yellowed pods have lost their freshness.
• A strong, sharp scent when the seeds are crushed is a sign of freshness.
• Whole pods should be preferred over ground cardamom whenever possible; the aroma is much more volatile in ground form.

How to Store Cardamom?

Cardamom pods can be stored for 1-2 years in a closed jar in a cool, dry place away from light. To prevent aroma loss, the seeds should be crushed when about to be used; pre-ground cardamom powder loses its scent much faster.

Using Cardamom in the Kitchen

Cardamom is used in Turkish coffee, tea, milk-based desserts, pilafs, and some meat dishes. In Indian cuisine it is an indispensable ingredient in chai (spiced tea) and garam masala mix.

How to Make Turkish Coffee with Cardamom?

The crushed seeds of one cardamom pod are added to a coffee pot of coffee and brewed; it adds a mildly refreshing, spicy note to the coffee. In some regions, cloves are used instead of or together with cardamom.

How to Make Cardamom Tea?

A few crushed cardamom pods are added to boiling water and steeped for a few minutes; when used together with cinnamon and ginger, a chai-style mix is obtained.

Which Recipes Use Cardamom?

Cardamom is used in Turkish coffee with cardamom, rice pudding with cardamom, zerde (saffron rice pudding), pilaf, and some sautéed meat recipes. It stands out as a balancing aromatic element in both sweet and savory recipes.

Frequently Asked Questions

What is cardamom good for?

Cardamom is traditionally consumed to soothe digestion, and its effect on bad breath has been studied in some research. It is a spice; it does not claim to cure any disease.

What is the difference between green cardamom and black cardamom?

Green cardamom (Elettaria cardamomum) is sweet and refreshing, while black cardamom (Amomum subulatum) is larger with a smokier, sharper aroma; they come from different plants.

How is cardamom ground?

The pod is cracked open and the black seeds inside are removed, then ground in a mortar or spice grinder. The pod shell is usually discarded or added whole to cooking in some recipes.

Can cardamom be consumed during pregnancy?

Consumption in the amount used as a spice in food is generally considered safe; however it is recommended to consult a doctor before intensive consumption or in supplement form.

Where is cardamom grown?

Cardamom is grown mainly in India, Guatemala, and Sri Lanka; it thrives well in humid, shady tropical climates.