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Cardamom Wikipedia

Taxobox_begin | color=lightgreen | name = Cardamom
Taxobox_image | image = image:cardamome_verte.jpg|250px|Alpinia purpurata | caption = Cardamom fruit as used as spice.
Taxobox_begin_placement | color = lightgreen
Taxobox_regnum_entry | taxon = Plantae
Taxobox_divisio_entry | taxon = Flowering plant|Magnoliophyta
Taxobox_classis_entry | taxon = Liliopsida
Taxobox_ordo_entry | taxon = Zingiberales
Taxobox_familia_entry | taxon = Zingiberaceae
Taxobox_genus_entry | taxon = Elettaria
Taxobox_end_placement
Taxobox_section_subdivision | color = lightgreen | plural_taxon = Binomial name
Elettaria cardamomum
Taxobox_end
Cardamom (Elettaria cardamomum) is a pungent aromatic spice belonging to the Zingiberaceae family. It is a perennial plant which can grow to be between six and 12 feet tall. Cardamom can also be spelled Cardamon and in India is popularly known as elaichi.

The green seed pods of the plant are dried and the seeds inside the pod are used in Indian cuisine|Indian and Asian cuisine either whole or in a ground form. Ground Cardamom is a primary ingredient of curry powder. In the Middle East, Cardamom is used for coffee; in other countries such as Iran, it is used to flavor tea. Cardamom is also an ingredient of herbal teas from India, called "Yogi tea." The States and territories of India|Indian state of Sikkim has the highest area under cultivation and production of the spice in India.

Image:Cardamom-Dried-Seeds01.jpg|thumb|left|200px|fruit and seeds
image:elaichi.jpg|thumb|left|225px|Cardamom growing wild in Sikkim, India
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Cardamom was first used around 700|700 CE and was imported to Europe for the first time in around 1200. Originally from the tropical rainforest of India, Sri Lanka, Malaysia and Sumatra, it is now also grown in Nepal, Thailand, and Central America.

Cardamom has a strong, pungent taste, with a fragrance reminiscent of eucalyptus oil, while being more complex and subtle. It is often used in Danish pastry and breads.
commonscat|Elettaria cardamomum
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Black cardamom (Amomum subulatum and related species) also of the Zingiberaceae, is used in the same way as the green Indian variety, but with a different flavor.

Last Modified:   2005-04-13