Cardamom
Elettaria cardamomum
spice
Small grey-green pods of a perennial rhizome plant of the ginger family, with a fresh, camphor-like scent, nicknamed the “queen of spices”; one of the dearest by weight, but very little is needed. It is grown mainly in India, Indonesia and Guatemala.
- Origin
- Forests of Kerala (India)
- Season (United States)
- imported · all year round
- Preparation
- Whole, the pods flavor the dish and are then taken out, or pushed aside on the plate; ground, the seeds are eaten.
- Did you know?
- In Travancore, in India, the raja held a monopoly on cardamom, auctioned at the port of Alleppey, mostly to Arab merchants.