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Cardamom Spices: The major use is for the preparation of ‘gahwa’ – a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products. Its commonest Western manifestation is in Dutch ‘windmill’ biscuits and Scandinavian-style cakes and pastries, and in akvavit. It features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. It flavours custards, and some Russian liqueurs. ....more..>>

Cardamom Health: It forms a flavouring and basis for medicinal preparations for indigestion and flatulence using other substances. The Arabs attributed aphrodisiac qualities to it and the ancient Indian Ayurveda usea it as a cure for obesity. In Ayurveda it has been used as a digestive since ancient times. In Ayurvedic medicine, cardamom is said to stimulate the mind and give clarity. Cardamom reduces the air and water elements (in ayurvedic medicine, the vata and kapha elements), increases appetite (in a good way), and soothes the mucous membrane. Cardamom is used to treat disorders of the stomach and urinary system, asthma, bronchitis and heart problems. It is used along with other herbs to make a drink that would be used to treat indigestion and nausea. Cardamom seeds are given to patients with bad breath and a capsule of cardamom taken with honey is reputed to improve eyesight. ....more..>> TOP

Description
Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the “Queen of Spices” because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of both the above in physical characteristics.

Indian cardamom is offered to the international markets in different grades: 'Alleppey Green Extra Bold' (AGEB), 'Alleppey Green Bold' (AGB) and 'Alleppey Green Superior' (AGS) are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages. India, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of 'Gahwa' - a strong cardamom - coffee concoction without which no day is complete or no hospitality hearty for an Arab. Indian cardamom enjoys a premium preference in the Middle East, Japanese and Russians who relish it for its distinct enriching properties.

Origin and Distribution
Cultivation of cardamom is mostly concentrated in the ever green forests of Western Ghats in South India. Besides India, cardamom is grown as a commercial crop in Guatemala and on small scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua & New Guinea. The optimum altitudinal range on growing cardamom is 600 to 1500 mtr above MsL. The cardamom growing regions of South India lies within 8 - 30 degree N latitudes and 75-78 degree longitudes.

USES

The major use is for the preparation of ‘gahwa’ – a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In Asia, it can add a lingering sparkle to every kind of dishes both traditional and modern. In Scandinavian countries it is used in baked goods and confectionaries. In Europe and North America it is an ingredient in curry powder and in some sausages products. Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.

Botanical name	Family name	Commercial part
Elettaria cardamomum Maton	Zingiberaceae	Fruit (Capsule)

Indian Names
Hindi	: Elaichi
Kannada	: Yelakki
Malayalam	: Elathari
Punjabi	: Elaychi
Sanskrit	: Ela
Tamil	: Yelakkai or Elakkai
Telugu	: Yealak-Kayulu or Elakkayi
Urdu	: Ilaychi

Name in international languages

Spanish	: Cardamomo
French	: Cardamome
German	: Kardamom
Swedish	: Kardemumma
Arabic	:Habbahan, Habbu al-hal, Hal
Dutch	: Kardemom
Italian	: Cardamomo
Russian	: Kardamon
Japanese	: Karudamon
Chinese	: Pai-tou-k'ou
Further Reading: Sensory quality: Sweet and aromatic, very pleasant. . Main constituents: The content of essential oil in the seeds is strongly dependent on storage conditions, but may be as high as 8%. In the oil were found a-terpineol 45%, myrcene 27%, limonene 8%, menthone 6%, ß-phellandrene 3%, 1,8-cineol 2%, sabinene 2% and heptane 2%. Other sources report 1,8-cineol (20 to 50%), a-terpenylacetate (30%), sabinene, limonene (2 to 14%) and borneol. In the seeds of round cardamom from Jawa (A. kepulaga), the content of essential oil is lower (2 to 4%), and the oil contains mainly 1,8 cineol (up to 70%) plus ß-pinene (16%); furthermore, a-pinene, a-terpineol and humulene were found. Cardamom is often named as the “third most expensive” spice in the world (after saffron and vanilla), and the high price reflects the high reputation of this most pleasantly scented spice. Despite its numerous applications in the cooking styles of Sri Lanka, India and Iran, 60% of the world production is exported to Arab (South West Asia, North Africa) countries, where the larger part is used to prepare coffee. Cardamom flavoured coffee, almost a symbol of Arab hospitality (qahwa al-arabiya, is usually prepared by grinding coffee beans and (posssibly toasted) cardamom pods together and boiling the mixture with sugar in a wood-handled coffee pot (ibrik, ibriq) alternatively, a few cardamom pods may be steeped in the hot coffee. In any case, the finished coffee is served in tiny cups (finjan) and slowly sipped. Bedouins (Arabic nomads) sometimes own coffee pots that can keep several cardamom capsules in their spouts; the coffee gets in contact with the spice only during being poured into the glass. Cardamom is often employed for Oriental rice-and-meat dishes, e.g., Turkish pilav and Arabic kabsah or majboos. To prepare these, meats (more rarely vegetables) are braised in a thick, aromatic sauce; then, uncooked rice is added and cooked slowly so that it absorbs the sauce and all its flavour. Iran is also famous for elaborate rice recipes (polo). The rice is cooked alone, with water and salt only, and may be stained with saffron water after cooking. Sometimes, it is mixed with dried fruits like barberries or cornels. In a second step, the boiled rice may be layered with aromatic meat or vegetable stews. The latter are often flavoured with cardamom, cinnamon and other spices. This type of preparation ensures a highly fluffy texture in the rice. The flavouring for biryani involves a selection of the most aromatic spices: The initial boiling of the rice involves spices like cadamom, cloves, cinnamon and particularly Indian bay-leaves as signature flavours, and these are always used whole. Also mace is often used, while it is otherwise less common in India; more elaborate recipes also involve saffron. The korma component, however, may contain the whole repertoire of Indian spices, for example cumin, ginger and garlic. Differences in flavouring between the rice and the meat component contribute to the exteme deliciousness of the dish.