Spices are aromatic substances of vegetable origin that are used to flavor foods. Cardamom, known as the Queen of the Spices can do wonders to the taste of any cuisine with its intrinsic flavoring capacity. It is also famous for its medicinal value.
The scientific name of Cardamom is - Elettaria cardamomum Maton as it plucked from the seeds of a perennial bush-like herb known as Elettaria cardamomum. This aromatic spice is also known by other names such as lesser cardamom, Malabar cardamom, Small cardamom and green cardamom.
Aroma and flavour
The cardamom emanates strong aromatic flavor with a somewhat pungent flavor. Cardamom is used as a special ingredient in the preparation of 'Gahwa' - a cardamom-coffee concoction in the Middle-East countries. Cardamom is also used in Oriental dishes, especially in Scandinavian pastries.
Owing to its exclusive quality this spice is very expensive. During the 4th century BC it was used as a medicinal herb in India and was sought after by the foreign countries and Greece and Rome traded with India in the ancient days.
Cardamom contains essential volatile oils between 2% and 10% mostly in its seeds. This volatile oil consists of about 30-40% a-terpinyl acetate, 25-40% cineole and about 1-2% limonene.
Cardamom is endemic to the Western Ghats of Kerala and hence India was the only country who had the monopoly of cardamom. But recently cardamom is also grown in SriLanka, Guatemala, Thailand, Laos, Costa Rica, Vietnam, Tanzania and El Salvador. Karnataka and Tamil Nadu in India also contribute to the production of cardamom these days.
Cultivation
Place- Cardamom is grown copiously in the tropical plantations of Western Ghats of Kerala at the height ranging from 900 to 1370 m above sea level. The cardamom grown in Malabar is considered as the best quality found in the world. Kerala cardamoms like Alleppey Green Bold' (AGB) ‘Alleppey Green Extra Bold' (AGEB) and 'Alleppey Green Superior' (AGS) have creates a world-wide appeal. Large scale cardamoms are grown in the hills of Idukki district and these hills are known as the Cardamom Hills. Vandanmedu and Murikkady are the places in Idukki district where cardamoms are grown.
Climate
Cardamom requires a warm moist climate with uniform rainfall. Soil- Fertile, loamy soil rich with humus
The plant needs a shade to grow well. Seeds of fully-ripe fruits are sown and when the seedlings are of 25-30 cm in height, they are transplanted in other nurseries. Vegetative methods are also used to grow cardamoms.
The flowering of the plant starts in April-May to July-August and the crops are harvested at an interval of thirty days. The harvested fruits are dried in the sunlight or by flue curing. Finally the dried seeds are cleaned, separated and graded according to the weight, color, quality and size.
Uses of Cardamom
- Cardamom oil is used in
- Cooking
- Perfumery
- Medicine
- Beverages
- Breath freshener
- Stimulant
- Carminative
- Stomachic
- Diuretic
- Helpful in digestive process
- checks vomiting and nausea
Last Updated on 25 May 2011
