  |
Description
Cardamom is the dried, unripened fruit of the perennial
Elettaria cardamomum. Enclosed in the fruit pods are tiny,
brown, aromatic seeds which are slightly pungent to taste.
Cardamom pods are generally green but are also available in
bleached white pod form. It is available both in the whole pod
and as decorticated seeds with the outer hull removed.
Uses
Cardamom is used in Danish pastries, Saudi Arabian, North
African, Asian, and Indian cooking and in spice blends such as
garam masala, curry powder, and berbere.
Origins
Whole Cardamom pods come from India while the decorticated seeds
are imported from Guatemala. Two varieties are indigenous to
India but are also cultivated in Guatemala and Sri Lanka. Indian
Cardamom is considered to be of premium quality. The Malabar
type, rounded in shape, has a pleasantly mellow flavor generally
regarded as superior. The Mysore type, ribbed and three
cornered, has a slightly harsher flavor but retains its green
color longer.
Folklore
Throughout the Arab world, Cardamom is one of the most popular
spices, with Cardamom coffee being a symbol of hospitality and
prestige. The spice is also very popular in the Scandinavian
countries where it is used more extensively than cinnamon.
|
|
|
