Cardamom

Cardamom is a seed pod, known since centuries for its culinary and medicinal properties. The spice is native to evergreen rain forest of southern india and 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 its prized seed pods soon after about two years of plantation. Each pod measures about 1-2 cm in length.

Bothaelettaria and amomumacardamom types feature three-sided pods with a thin, yet tough papery outer cover. Inside, tiny, deep-brown to black, aromatic seedsaare arranged in vertical rows with each grain ensheathed by a very thin membrane. 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 as well as in medicine.

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, measuring 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.

Elettaria cardamomum, a plant of the natural order zingiberaccea. This is an indian plant, rather resembling our reeds. It produces a triangular fruit, about the size of a horsebean. These fruits or pods are an elegant and useful aromatic, of a grateful smell and flavour, very warm, yet not fiery like. They strengthen the stomach and promote digestion. They are good for the headache, arising from a billious affection, and they also relieve the colic. Sonic dyspeptics regularly chew them, and they are not disagreeable. The large cardamom, or grain of paradise is an excellent tonic.

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.airon is required for red blood cell formation and cellular metabolism. Manganese is a co-factor for the enzyme, superoxide dismutase, 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.

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 its expose underlying seeds either with fingers or small knife. The seeds are then crushed (powdered) 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.a