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Cardamom is a seed pod, known since antiquity for its culinary and medicinal properties. The spice is native to evergreen rain forest of southern India and now grown in only few tropical countries. Botanically, it belongs to the family of "Zingiberaceae" and consists of two genera; Elettaria and Amomum.
Generally, the plant grows up to 4 meters in length in thick clumps and starts bearing prized seed pods after about two years of plantation. Each pod measures about 1-2 cm in length.
Both the above-named cardamom varieties feature three-sided pods with a thin, yet tough papery outer cover and tiny deep-brown to black seeds that are arranged in vertical rows. Elettaria pods are small and light green, while amomum pods are larger and dark brown. The pods are being used as flavoring base in both food and drink, in cooking recipes and as well as in medicine.
Black cardamom pods. Note for bigger sized dark brown pods.
Black cardamom (Amomum subulatum) also known as Nepal cardamom (bari or kali elaichi) is relatively big sized pod of same Zingiberaceae family. The pod has dark brown rough outer coat, measure about 2-4 cm in length and 1-2 cm in diameter. The pods have camphor-like intense flavor commonly used in spicy stews in sub Himalayan plains of India, Pakistan, Nepal as well as in China.
This exotic spice contains many plants derived chemical compounds that are known to have been anti-oxidant, disease preventing and health promoting properties.
The spicy pods contain many essential volatile oils that include pinene, sabinene, myrcene, phellandrene, limonene, 1, 8-cineole, terpinene, p-cymene, terpinolene, linalool, linalyl acetate, terpinen-4-oil, a-terpineol, a-terpineol acetate, citronellol, nerol, geraniol, methyl eugenol, and trans-nerolidol.
The therapeutic properties of cardamom-oil have found application in many traditional medicines as antiseptic, antispasmodic, carminative, digestive, diuretic, expectorant, stimulant, stomachic and tonic.
Cardamom is a good source of minerals like potassium, calcium, and magnesium. 100 g pods conatin 1119 mg of this electrolyte. Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure. Copper is required in the production of red blood cells.
Additionally, it is also an excellent source of iron and manganese. 100 g pods contain 13.97 mg or 175% of daily-required levels of iron. Iron is required for red blood cell formation and cellular metabolism. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger.
Further, these aromatic pods are rich in many vital vitamins, including riboflavin, niacin, vitamin-C that is essential for optimum health.
See the table below for in depth analysis of nutrients:
Cardamom, Nutritional value per 100 g.
(Source: USDA National Nutrient data base)
Fresh cardamom pods as well as its powders are available in the market year around. Both varieties of pods are readily sold in the markets. "Elettaria" pods are small and light green, while 'Amomum" pods are larger and dark brown. Fresh pods feature heavy and give sweet aroma when scratched with the finger tips. Avoid pods that appear light and that are stained or spots, which may feature mold.
The therapeutic properties of cardamom oil have found application in many traditional medicines as antiseptic and local anesthetic, antioxidant in addition to health promoting and disease preventing roles.
In general, cardamom seeds are sought-after in sweet and dessert preparations. The pod is split open to expose underlying seeds using either fingers or small knife. The seeds are then crushed using a hand mill just before their use in cooking. However, whole pods are preferred in savory dishes, which give a further punch to the recipe since their peel contains certain amounts of valuable essential oils.
Here are some preparation tips:
This delicate spice is being used as flavoring agent in both food and drinks.
The pods have been in use in the preparation of sweet dishes in many Asian countries. Elaichi-pista (cardamom and pistachio) kulfi is famous summer dessert in India, Pakistan, and Iran. Elaichi kheer is another popular rice pudding with added pistachio, and raisins in these regions.
It is used as a flavoring base in the preparation of tea, coffee, and cold drinks.
Black cardamom (badi elaichi) is mostly preferred in savory dishes, to prepare rice-pilaf, meat stews, and lentil-curry in many parts of Nepal, India, and Pakistan.
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