Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Cardamom
| Cardamom | |
|---|---|
 Cardamom powder and pods | |
| Source plant(s) | Elettaria cardamomum, Amomum subulatum |
| Part(s) of plant | Seed |
| Uses | Flavoring, spice |
Cardamom (/ˈkɑːrdəməm/[1]), sometimes cardamon or cardamum,[2] is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.[3] Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.
Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in Ayurveda.[4] In the 21st century, it is cultivated mainly in India, Indonesia, and Guatemala.[4]
- ^ "Cardamom". Cambridge Dictionary. Retrieved 10 April 2024.
- ^ Ramadan, Mohamed Fawzy (2023). Cardamom (Elettaria cardamomum): Production, Processing and Properties. Springer International Publishing. ISBN 978-3-031-35426-7.
- ^ "Cardamom". Encyclopedia Britannica. 5 April 2024. Retrieved 28 April 2024.
- ^ a b Weiss, E. A. (2002). Spice Crops. CABI. p. 299. ISBN 978-0851996059. Archived from the original on 30 June 2023. Retrieved 6 October 2020.
Previous Page Next Page
