Get our free book (in Spanish or English) on rainwater now - To Catch the Rain.

Cardamom

From Appropedia
Jump to: navigation, search
Cardamompods.png

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).[1] It is native to India, Bhutan, Indonesia and Nepal.[1]

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.[1] The seeds are small and black in colour.


Growing cardamom[edit]

To be added.

Cardamom needs a hot climate to grow successfully.

Uses for cardamom[edit]

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]





Aprologo-shiny-clearest.png This page is a "stub" - it needs more content.

You are invited to add your knowledge.

No registration needed - just edit.
We monitor for spam and to keep these pages improving.