Cardamom comes from several herbaceous perennial plants that forms part of the ginger family (plants in the Elettaria and Amomum genera, in the Zingiberaceae family). It is native to India, Bhutan, Indonesia and Nepal.
The seeds are used to create the spice. In Elettaria, the seeds are inside light green, small pods. In Amomum, the seeds are inside bigger pods of a dark brown colour. The seeds are small and black in colour.
Growing cardamom[edit | edit source]
To be added.
Cardamom needs a hot climate to grow successfully.
Uses for cardamom[edit | edit source]
Cardamom has a range of culinary uses in many different cuisines, including Indian, South-East Asian and Swedish cuisines. The flavour is sweet with a camphor-like aftertaste.
Sources and Citations[edit | edit source]