All about Cardamon
Cardamon color can vary from brown (oven-dried) to green (sun-dried) and white (bleached). Key growing areas include India, Sri Lanka, and Guatemala. (All about Cardamon by Faim d’épices – Marrakesh)
Cardamom likes rain, shade and altitude. It enjoys the mountains between five hundred and fifteen hundred meters in the mountains of Kerala, whose cardamom are native, and where they still exist in the wild, they form groves with large leaves.
Cardamon is an exotic spice belongs to the ginger family. In comparison to its relative, whose roots are the important part, cardamom is best known for the flavors found in its fruits and seeds. (All about Cardamon by Faim d’épices – Marrakesh)
To grow them, just replant a piece of rhizome. At the end of 2 or 3 years, this herbaceous plant of two or three meters high, with long lanceolate leaves and beautiful white flowers resembling irises, gives fruits measuring 5 mm to 2 cm long.
The harvest is spread over a period of three to four months, not all fruits ripening at the same time. Before they mature too much, they are cut with scissors, taking care not to spoil flowers or fruits that are not yet ripe.
The fruits
The fruits of cardamom are capsules which each contain, in three separate boxes, about twenty seeds constituting the spice. they are kept whole to facilitate treatment and avoid forgery. In the sun, the fruits are scalded and put to dry. They remain green unless they are soaked in a second bath to whiten them. In this case, white cardamom is obtained. Sometimes cardamom undergoes fermentation for 2 days before being dried.
Cardamom essential oil showed “antimicrobial activity against almost all test microorganisms” in several researchs, while another study concluded that this oil could be a component in new antimicrobial drugs. (All about Cardamon by Faim d’épices – Marrakesh)
Belongs to the ginger family, there are two varieties of cardamom, the “Kerala Minor”, considered the best, and the “major”, with larger and longer fruits, found in Sri Lanka, the Indochinese peninsula, China and in Central America. There are also fake cardamoms, which are similar species, Asian or African, giving much larger fruits with a more camphorated perfume.
The scents and flavor of cardamom come from the terpenes contained in the essential oil. The essential oil is very volatile: it loses one third of its aromatic properties in the space of eight months. It is therefore best to consume this spice quickly.
Cardamom may help lower blood pressure, most likely due to its antioxidant and diuretic properties. (All about Cardamon by Faim d’épices – Marrakesh)
The different uses
In the United Kingdom and Northern Europe, cardamom is present in pastries and alcoholic beverages. It has been used for centuries in Asia, in cooking in many spice blends, including curry, massala and Ras El Anout, as well as in traditional Chinese medicine. Use to perfumes coffee in middle-east (a seed crushed per cup) or tea (split the capsules before mixing them with black tea).
Leafy shoots of the cardamom plant arise 1.5 to 6 metres (5 to 20 feet) from the branching rootstock. Flowering shoots, approximately 1 metre (3 feet) long, may be upright or sprawling; each bears numerous flowers about 5 cm (2 inches) in diameter with greenish petals and a purple-veined white lip. (All about Cardamon by Faim d’épices – Marrakesh)
Its essential oil, obtained by distillation, is also used by manufacturers of biscuits and cakes, as well as by liquorists.
The plant has been domesticated in southern India from wild strains that still grow in the wild. commercial production comes mainly from cultivated strains. According to Indian botanists, with domestication, its pollinator has changed.
The wild plant is pollinated by solitary bees (Megachiles), whereas the domesticated strains are pollinated by social bees.
One of the first known uses of cardamom in Europe dates back to the Middle Ages. Also, it was then part of the mix of spices that participates in the processing of red wine (difficult to keep in the Middle Ages) in hypocras that was served as an aperitif. Except in the gingerbread, and in the cuisine of the Scandinavian countries, in Europe it is little used. It’s also used often to flavor coffee or tea in India (chai masala) and Turkish coffee (a decoction of ground coffee very finely). Cardamom can also be used in the manufacture of mead.
The seeds are black in color with a strong, spicy fragrance and fresh, sweet taste. Some spice merchants prefer the pods paper white. In this bleached state, the seeds are lighter in color with a less intense flavor. (All about Cardamon by Faim d’épices – Marrakesh)
Nutritional and medicinal values.
In South Asia, green cardamom is widely used to treat infections in the teeth and gums, to prevent and treat throat problems, lung congestion, pulmonary tuberculosis and inflammation of the eyelids.
Cardamom can be used to soothe stomach pains after a meal too heavy (anti-acid virtues) and to facilitate digestion in general. It helps neutralize the smell of garlic when you eat after dinner. The Spice would have stimulating virtues. It has also been used as an antidote for snake and scorpion venoms. She was like “little cardamom” one of the multiple constituents of the theriac of the Western maritime pharmacopoeia in the eighteenth century.
Aliases: winged cardamom, black cardamom, green cardamom, Nepalese cardamom. (All about Cardamon by Faim d’épices – Marrakesh)
All about Cardamon… Etymology
The word “cardamom” is derived from the Latin cardamomum, which is the Latinisation of the Greek καρδάμωμον (kardamomon), a compound of κάρδαμον (kardamon), “cress” + ἄμωμον (amomon), which was probably the name for a kind of Indian spice plant. Earliest attested form of the word κάρδαμον signifying “cress” is the Mycenaean Greek ka-da-mi-ja, written in Linear B syllabic script, in the list of flavourings on the “Spice” tablets found among palace archives in the House of the Sphinxes in Mycenae.
Of all the world’s spices, black cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, this podded seed is truly unique. Pungent black cardamom has been smoke-dried, making it better suited to braised meats and savory recipes than the green pods. (All about Cardamon by Faim d’épices – Marrakesh)
The modern genus name Elettaria is derived from the local name. The root ēlam is attested in all Dravidian languages[12] viz. Kannada elakki (ಏಲಕ್ಕಿ), Telugu yelakulu (యేలకులు), Tamil elakkai (ஏலக்காய்) and elakka (ഏലക്കായ്) in Malayalam. The second element kai means “seed” or “fruit”. The Malabar region had historical trade connections and was a prominent area of cardamom cultivation.
In the Bedouin culture, the cardamom would be put on display for guest to see. If the appearance of the pods was plump and blemish free it showed great esteem and respect for the guest. (All about Cardamon by Faim d’épices – Marrakesh)
A related root is also present in
- Hindi elaichi (इलायची),
- Bengali ælachi (এলাচি),
- Sylheti elasi and Punjabi elaichi (ਇਲੈਚ) “green cardamom”.
- It is called photta in Sindhi. In standard Afghan Pashto, it is called Hel.
- Also, It was known as ela (एला) or ellka (एल्ल्का) in Sanskri.
- In Marathi, it is commonly known as velchi (वेलची) or veldoda (वेलदोडा).
- The plant is known as enasal in Sri Lanka, in the Sinhala language.
All bout Cardamon for gourmets…
(Click on the photo…)
Tapioca pudding is transformed into a lovely comforting Suhoor breakfast with rose-flavoured rhubarb and pistachios. This eats well warm or cold. (All about Cardamon by Faim d’épices – Marrakesh)
The Pistachio-Crusted Chinook Salmon with Ginger-Cardamom Yogurt Sauce, Glazed Beets and Grilled Summer Squash by J Chef Joe. This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. (All about Cardamon by Faim d’épices – Marrakesh)
Pistachio-Crusted Chinook Salmon with Ginger-Cardamom Yogurt Sauce, Glazed Beets and Grilled Summer Squash by J Chef Joe.
By Roger Mooking: Cardamom Marinated Lamb Chops with Pear Chutney, Cilantro Cous Cous and Tomato Yogurt Salad. Level: Easy,
Total: 1 hr 5 min, Prep: 15 min, Inactive: 30 min, Cook: 20 min, Yield: 4 servings. (All about Cardamon by Faim d’épices – Marrakesh)
Cardamom Marinated Lamb Chops with Pear Chutney, Cilantro Cous Cous and Tomato Yogurt Salad by Roger Mooking.
Garam masala is an Indian spice blend consisting of both sweet and hot spices (think cinnamon, cardamom and black pepper), that gives the shrimp an intense flavor without being overly spicy. Pineapple juice with a touch of sugar cooks down to make a syrupy glaze. (All about Cardamon by Faim d’épices – Marrakesh)
Pineapple-Glazed Shrimp by The Fabulous Beekman Boys.
![Mushroom & Cardamom Soup by Trinity [Kind Earth]. (All about Cardamon by Faim d'épices - Marrakech)](http://faimdepices.com/wp-content/uploads/2019/11/Mushroom-Cardamom-Soup-300x210.jpg)
Cardamom is one of the most valued spices in the world with an intense aromatic flavour used to bring out the best in both savoury and sweet dishes. Its eloquence, culinary magic and healing powers have earned it the title “Queen Of Spices”. (All about Cardamon by Faim d’épices – Marrakesh)
All about Cardamon for gourmands…
Mulled Wine Trifle By Simon Rimmer…
You can make this trifle in 12 individual serving glasses instead. (All about Cardamon by Faim d’épices – Marrakesh)
Not your typical holiday fruitcake, this one your family will actually love. The Moroccan influences in the recipe make it so delicious … (All about Cardamon by Faim d’épices – Marrakesh)
Moroccan-Style Fruitcake with Apricots, Dates and Figs by Hedy Goldsmith.
You can serve Date, Pistachio and Cardamom Cake with a dollop of whipped cream and minced pistachios too if you like. (All about Cardamon by Faim d’épices – Marrakesh)
Date, Pistachio and Cardamom Cake by Aarti Sequeira.
When you bite into these cookies, you first get through the gently crisp and sweet edge, and your teeth sink into the tender, soft, and cakey interior. (All about Cardamon by Faim d’épices – Marrakesh)
Meyer Lemon Cardamom Crinkle Cookies by Joanne Maurer Ozug.
This recipe was inspired by a pie at my favorite bakery in Brooklyn, Four and Twenty Blackbirds. While mine will never live up to their version, I think it’s getting pretty close. I was really pleased with the addition of cardamom in the filling! (All about Cardamon by Faim d’épices – Marrakesh)
Deep Dish Cheese Pie by Charles Granquist.
Still want delicacies?
I’m absolutely crazy for stone fruit. From the moment the first cherries come in, I quiver in anticipation of what’s to follow: sweet-tart plums and pluots, gushingly juicy peaches. I most look forward to the apricots, seductive and demure. (All about Cardamon by Faim d’épices – Marrakesh)
Apricot Jam Recipe with Noyaux, Spices and Bourbon by Sean Timberlake.
Banana and Cardamom Creme Brulee by Bal Arneson. Level: Easy; Total: 2 hr 5 min, Active: 5 min; Yield: 4 servings. (All about Cardamon by Faim d’épices – Marrakesh)
Banana and Cardamom Creme Brulee by Bal Arneson.
Nancy Miller:.Southmoreland Plum Kabobs with Cardamom Sugar Rub. This recipe was provided by a chef, restaurant or culinary professional. Level: Easy, Total: 1 hr 17 min, Prep: 10 min, Inactive: 1 hr, Cook: 7 min, Yield: 4 servings. It has not been tested for home use. (All about Cardamon by Faim d’épices – Marrakesh)
Southmoreland Plum Kabobs with Cardamom Sugar Rub by Nancy Miller.
By Aida Mollenkamp: Cardamom-Orange French Toast. Level: Easy, Total: 36 min, Prep: 12 min, Inactive: 12 min, Cook: 12 min, Yield: 3 to 4 servings. (All about Cardamon by Faim d’épices – Marrakesh)
Cardamom-Orange French Toast by Aida Mollenkamp.
With Cardamom Granola and Vanilla Ice Cream, Roasted Pears by Roger Mooking – Level: Easy, Total: 40 min, Prep: 10 min, Cook: 30 min, Yield: 8 servings. (All about Cardamon by Faim d’épices – Marrakesh)
Roasted Pears with Cardamom Granola and Vanilla Ice Cream by Roger Mooking.
Other useful links…
Orange Cardamom Bellini by Dave Lieberman…
A wonder… Orange Cardamom Bellini by Dave Lieberman. Level: Easy, Total: 45 min, Prep: 5 min, Inactive: 25 min, Cook: 15 min, Yield: 8 glasses and about 1 cup syrup. (All about Cardamon by Faim d’épices – Marrakesh)
All about Cardamon is also…
How tu use Cardamon by Trinity (Kind Earth) (Video here)
Chef Yamaguchi’s tip – Prepare the cardamom pie dough (video here)
Heavy Rock (Video here)
A traditionnal dance (video here) or more natural (video here)
Both forms of cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine. E. cardamomum (green cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked. (All about Cardamon by Faim d’épices – Marrakech)
and …
Cardamon on Wikipedia UK
Cardamon sur Wikipedia FR
