Green cardamom, scientifically known as Elettaria cardamomum, is a spice widely used in both culinary and medicinal applications. It belongs to the ginger family, Zingiberaceae, and is native to the Indian subcontinent.
| Specifications | Details |
|---|---|
| Scientific Name | Elettaria cardamomum |
| Family | Zingiberaceae |
| Color | Green |
| Flavor | Sweet, Citrusy, Spicy |
| Aroma | Intensely Fragrant |
| Uses | Culinary, Medicinal, Aromatherapy |
| Harvest Season | Throughout the year |
| Origin | Native to India |
| Storage | Store in a cool, dry place |
Green cardamom, scientifically known as Elettaria cardamomum, is a spice widely used in both culinary and medicinal applications. It belongs to the ginger family, Zingiberaceae, and is native to the Indian subcontinent.
The pods are typically light to dark green in color and have a smooth, papery texture. Inside the pods are small, black seeds that contain the characteristic flavor. Green cardamom pods are small, triangular, and oblong in shape. It is a key ingredient in many traditional Indian, Middle Eastern, and Scandinavian cuisines.
Green cardamom is a versatile spice used in both savory and sweet dishes. Some traditional medicine systems use cardamom to aid digestion and freshen breath.
The plant grows in tropical climates and requires a humid environment with well-drained soil. The green cardamom pods are harvested when they are still green, before they ripen and turn brown. To maintain freshness, it is recommended to store green cardamom in a cool, dry place, away from direct sunlight. Ground cardamom tends to lose its flavor more quickly than whole pods.
