Flavor Profile

With a floral nose, that hints of lemon and eucalyptus, this pungent spice exudes a heady scent that is remarkably fresh and appealing; it a makes a lovely accompaniment to vanilla.

Usage/Storage Notes

Cardamom can be used a number of ways: pods are used whole or crushed to allow flavor to seep into a stew or liquid. For other recipes, the seeds are extracted and used whole or ground.  Cardamom is found in savory and sweet dishes alike and is a defining element of a number of Indian masalas, Arabian coffee drinks and Scandinavian baked goods.

Cardamom pods should be kept out of the light and air. Typically whole pods will remain vibrant for about 9-12 months. Whole/ground seeds should be uses as soon as possible as possible as their volatile oils tend to evaporate rather quickly.

Cultivation/Harvesting Notes

Originating in the rainforest of the Western Ghats in Southern India, where it is call the Queen of Spices, cardamom has been cultivated for thousands of years.

Cardamom is the fruit of a perennial bush that resembles a lily and is botanically related to ginger. Several times a year, the green cardamom sends out long flower stalks from its base. As the flower fades they produce green fruit. Each fruit/pod contains about 15-20 or so small black seeds. The fruits resemble beans with a flat oval shape.

Cardamom is harvested in the fall when it is just about ripe. It is then dried in heated sheds for about 3 days. Drying brings out the flavor of the almost ripe pod. After the pods are dried they are rubbed over a screen to remove any remaining stalks. A good cardamom pod is hard and a light green in color. Ones that are pale/beige in color typically have been harvested too late or dried out. In Victorian times, cardamom was bleached with hydrogen peroxide or exposed to flames of sulfur. Owing to the superior flavor and availability of good green cardamom, bleached white cardamom is rarely seen today.  Cardamom is also grown in Vietnam, Tanzania. Guatemala is the world’s largest exporter of the spice, while vast amounts of the spice is still grown and consumed in India. 

Rarity

While his spice is actively cultivated in tropical climates through out the world, cardamom is considered one of the world’s most expensive spices. (The most expensive spices are saffron which is hand picked and vanilla which is hand pollinated.)  As with saffron, cardamom is hand harvested. As it must be picked just before ripening, careful attention must be paid to the condition of fruit.

History

Cardamom was brought by Greek traders to the West in about the 4^th century BC. They called it kardamomum.  By the first century BC, the monsoon season was discovered and trade routes were worked out, resulting in the growth of imported goods from India and the east. Cardamom already a Roman favorite grew in popularity as a key ingredient in Oriental style spice blends as well as a staple of perfumers.

After the collapse of the Western Roman Empire and its dominance over trade, an eastern empire centered in Constantinople became a center for trading and culture. In the 1100’s as the Vikings began to emerge as traders, they reached down to Constantinople, where they discovered cardamom. It soon became a valued commodity that is still a mainstay of Scandinavian baked goods today.

Medicinal Applications

Chewing cardamom is a traditional way to sweeten the breath. Chinese courtesans felt compelled to have some in hand in case they found themselves in the presence of the Emperor. In central Europe, it is still used to disguise the smell of alcohol after a night on the town.

Apicius, the famous first century epicurean of Rome, suggested chewing cardamom as a digestive. In fact, it does have carminative properties which break up intestinal gas.

Arguably, more familiar spices of caraway, anise and fennel do a somewhat better job at this task… perhaps not as sweetly.

In Arab countries, cardamom has been considered an aphrodisiac. There is an old saying that a man would rather give up his rice than his cardamom.  However, it is also known that cardamom is known to have a cooling effect on the body- which may explain its appeal to those residing in a hot dry climate.

Brown, the Other Cardamom

Brown cardamom is a separate spice that is a native of Nepal and Bhutan regions. Typically, it grows along mountain streams and is a deep red when harvested. It too is dried near a fire and turns a dark brown. It is arguably more pungent than its green cousin with more pronounced astringent, smoky flavor with strong notes of eucalyptus; its seeds have a tacky tar like quality. Using this spice in a Tandoori masalas will add a smoky pungent note. Chinese style brown cardamom is usually air dried and is not as intense in flavor. It is sometimes crushed and used in marinades. Or for an exotic note, the seeds will be removed and crushed with star anise. Chinese chefs use this simple blend to great effect in pork, duck or hearty stir fry dishes.

Easy Recipe Idea

From the bakeries of Stockholm to the coffee pots of Cairo, this international favorite has been engaging the palate for thousands of years. Next time you thinking about desserts, try teaming a classic vanilla ice cream with some cardamom. Chances are you and your guests will be delighted with the result. 

About the Seasoner

Kathy FitzHenry is the founder of Juliet Mae Fine Spices an artisan maker of fine spice blends and seasonings located in San Francisco. Known for her array of sophisticated, handmade products, Kathy has just begun to sell her blends nationally under the name, the Occasional Gourmet.  You can find her blends at select specialty stores and at all the Northern California Whole Foods Stores. For more information, please contact Kathy at 415-474-1633 or go to www.theoccasionalgourmet.com.