Cardamom
Cardamom
Centuries ago, cardamom was already highly valued in India and ancient Egypt, where it was used in dishes as well as in perfumes and traditional medicine. Today, cardamom is a beloved spice all over the world, known for its warm, spicy and slightly sweet aroma. You can use cardamom in both savory and sweet dishes, or make a fragrant tea from it. We tell you more about this special spice below.
About the cardamom plant
Cardamom comes from the seeds of the cardamom plant(Elettaria cardamomum), which belongs to the same family as ginger. The plant grows in tropical areas, especially in India and Sri Lanka. The small green pods contain aromatic black seeds that are responsible for the characteristic smell and taste of cardamom.
The name “cardamom” is derived from the Latin cardamomum, which in turn comes from Ancient Greek. Even in ancient times, cardamom was considered a luxurious spice, a symbol of refinement and health. The fragrance is intense, fresh and slightly sweet, with notes of lemon and eucalyptus.
Why do we use cardamom?
Cardamom is a true flavor enhancer. It gives our juices and dishes a warm, aromatic depth and a subtle spicy freshness. In addition, cardamom contains antioxidants and essential oils that can contribute to healthy digestion and fresh breath.
