Cardamom is an aromatic plant from the Malabar region of Southwestern India. It has been known in Europe for a long time but it is mainly used as a perfume ingredient or in gingerbreads. Arabs use it to flavor their coffee, Indians in their curries and Scandinavians with marinades, pickles and some charcuterie products. It is part of the classic Indian and Chinese Pharmacopoeia where it is mainly prescribed against digestion problems. Chewing some whole cardamom seeds will also help to reduce bad breath after eating garlic.

Cardamom comes in various colors:

• Green Cardamom – the best one
• White cardamom – green cardamom that were decolorized
• Brown cardamom also called false cardamom – a mediocre variety of cardamom

Cardamom comes in 2 forms:

• Powdered cardamom
• Whole cardamom

How to use cardamom

• Roast the seeds in a pan before using them in a savory dish; it will release all the aromas.
• Infuse crushed cardamom pods (about 12) in 1.5 liters of boiling water; add a piece of orange skin. Wait for 10 minutes then add 2 to 3 spoons of tea leaves. Let it infuse according to your taste, drain it and serve with hot milk and sugar.
• Add the whole or grinded seeds to your preparation.

It is far better to buy them whole and grind them at the last minute before using in your preparations as ready-ground cardamom quickly loses flavor. All you need to do is to open the pod, collect the tiny brown or black seeds and use them whole or grind them in a pepper mill, a rolling pin or with a mortar and pestle.

Cardamom pods are harvested by hand which explains why it is more expensive than other spices.

Recipes

Braised Lamb Shank with Orange and Cardamom

Grilled Lamb Chops with Lemon and Cardamom