Ground Cardamom
Estimated Inventory, 6 ct : 4.33
This item was last sold on : 12/23/24
Description/Taste
Ground Cardamom is a medium to dark brown, slightly coarse powder made from Cardamom seeds harvested from dried Green Cardamom pods. Cardamom pods are spindle-shaped seed pods with a triangular cross-section. Once dried, the pod’s outer shell becomes furrowed and papery and is removed before grinding. The pod's interior holds three rows of small, hard, and irregularly shaped black seeds measuring 2 to 3 millimeters in size. Ground Cardamom has a complex and bittersweet aroma with hints of camphor, eucalyptus, and menthol, and the flavor is warm and lemony with a sweet ginger burn and minty finish.
Seasons/Availability
Ground Cardamom is available year-round. The fresh pods are harvested from October to December.
Current Facts
Cardamom is closely related to ginger and turmeric and is harvested from Elettaria cardamomum, a perennial bush with sheathed stems reaching 2 to 5 meters in height. Cardamom pods develop along trailing leafy stalks that grow from the plant's base, making harvest labor-intensive. The seed pods are gathered from October to December before they ripen to prevent the pods from splitting during the drying process. The pods harvested from the Elettaria cardamomum bush are categorized as Green Cardamom and are considered true Cardamom. Green Cardamom is the most common variety of Cardamom and is used to produce Ground Cardamom. Other forms of Cardamom include Black Cardamom, which is harvested from the Amomum sabulatum plant in the Eastern Himalayas, and White Cardamom, created by bleaching Green Cardamom with sulfur during the drying process. Cardamom has historically been a high-value spice due to the difficulties with harvest and three-year fruiting time. Although production has become easier, Cardamom remains the third most expensive spice in the modern world.
Nutritional Value
Ground Cardamom is low in carbohydrates and high in fiber. The powder contains trace amounts of potassium, calcium, iron, magnesium, and phosphorus. The main flavor and aroma of Cardamom is created by terpinene, cineol, limonene, and eucalyptol essential oils, which led to its use as a breath freshener and decongestant in ancient cultures. Traditional Chinese Medicine and homeopathic practices use Cardamom as a digestive aid due to the powder’s ability to reduce indigestion and flatulence and stimulate the stomach, gall bladder, and salivary glands.
Applications
Ground Cardamom is commonly found in spice mixes throughout Indian, Middle Eastern, and Scandinavian cuisine. It is one of the primary aromatics used in Indian Garam Masala, Khorma, Masala Chai, Yemeni Zhoug, and Syrian Baharat. In the Middle East and India, Whole Cardamom is infused in Turkish coffee, basmati rice, and curries containing meat, while Ground Cardamom is often used in bread and dessert. In Sweden, the spice is widely used in baked goods, hamburgers, and meatloaves. It is one of the main aromatics used in glogg, a traditional Swedish beverage made from spirits, wine, dried fruits, nuts, and warm spices. Cardamom pairs well with tubers from the same vegetable family, like ginger and turmeric, and other warm spices, including cinnamon, nutmeg, and clove. The powder's mint and ginger spiciness works well with caramelized fennel, smoked paprika, saffron, and black pepper. Cardamom helps mellow the acidity of chocolate and coffee, enhancing their inherent richness. The bitter and spicy qualities of Cardamom balances sweetness in confections, and the spice’s aromatic qualities have made it popular in gin production. The potency of Ground Cardamom dissipates quickly, so freshly Ground Cardamom is preferred. To make Ground Cardamom, remove the black seeds from the pod and grind in a spice grinder or with a mortar and pestle. Store Ground Cardamom in a cool, dry place and use within 60 days for optimal freshness. Whole Cardamom pods can be stored for up to 3 years.
Ethnic/Cultural Info
Cardamom, known as the ‘Queen of Spices’ in India, has a rich medicinal and religious history. The spice is mentioned in Hindu scriptures, the Vedas, and has been used medicinally in Ayurvedic practices since 1000 BCE. Ayurveda practitioners believe Cardamom is a tri-doshic spice with warming and calming qualities that can help balance the three dosha forces within the body. Cardamom is used in Ayurvedic medicine to detoxify the body, support the respiratory system, and reduce anxiety. Cardamom was once used in Hindu religious ceremonies surrounding weddings and unions. During wedding ceremonies, the spice pods were thrown into sacrificial fires called Yajnas and were used as an offering to the Hindi god of fire, Agni, fortifying the union. Today, Hindus burn the spice during their cleansing fire ceremonies known as Havan, and the Sindhi peoples of India still throw cardamom pods into the fire as they promise to love and protect each other during weddings. In Ancient Persia, grooms made offerings of Cardamom wrapped in silk to their brides before their weddings. In modern Arab culture, Cardamom is a symbol of hospitality, and dishes made with the spice are often eaten at gatherings to soothe the minds and hearts of guests, strengthening friendships and bonds.
Geography/History
Cardamom is one of the world’s most ancient spices, with its history dating back to the 4th century BCE, where an early Sanskrit manuscript lists it as a common offering in formal proceedings. Elettaria cardamomum is native to the rainforests of the Western Ghats in southern India, where the plants grow wild and in abundance, leading to the area being dubbed Cardamom Hills. There is written evidence of Cardamom being traded by Babylonians, Mesopotamians, and Assyrians, and the spice was used by Ancient Egyptians in medicinal applications and embalming practices. Using etymology, the spice's ancient trade routes can be traced by land to Asia Minor and by sea to the Arabian Peninsula. In 325 BCE, Alexander the Great introduced the spice to European traders, and by 50 BCE, the spice had arrived in Greece by the name Kardamon, later becoming Cardamom in middle English. The spice quickly gained popularity in both Greek and Roman cultures as a medicine and perfume, and by 176 CE, Alexandria had begun taxing the import of the high-value spice. In the 11th century, Vikings in Constantinople discovered the spice and returned with it to Scandinavia, where it is still commonly used today in meat dishes, desserts, and drinks. In the 16th century, Portuguese spice traders spread Cardamom throughout Europe and by the 19th century, British colonists were growing Cardamom on plantations in India. In the early 20th century, the high value of Cardamom as a cash crop led German soldiers to bring the spice to Guatemala where the crop flourished. Guatemala is now the world’s leading exporter of spice. Whole and Ground Cardamom can be found in the spice aisle of any grocery store or specialty market.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| Solana Beach Kitchen | Solana Beach CA | 610-717-7217 |
| Parisien Gourmandises | La Jolla CA | 858-352-6552 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Le Parfait Paris | San Diego CA | 619-245-4457 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
Recipe Ideas
Recipes that include Ground Cardamom. One
is easiest, three is harder.| Mushrooming Together |
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Spiced Wine Caps (and a side of Pork Chops) |
