Cardamom

Cardamom Record from Hot Sauce Survey

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Ingredient NameCardamom
Ingredient Type Spice
Wikipedia SummaryCardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. 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. Types and distribution == The two main types of cardamom are: True or green cardamom (or when bleached, white cardamom) comes from the species Elettaria cardamomum and is distributed from India to Malaysia. Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan.The two types of cardamom, κάρδαμομον and ἄμωμον, were distinguished in the fourth century BCE by the Greek father of botany, Theophrastus. Uses == Both forms of cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine.
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Recipes Using This (5)
Manufacturers Using This (5)
Ingredients Used With This Ingredient (36)
Peppers Used With This Ingredient (7)
Date Added2 Years, 4 Months Ago
Date Last Updated1 Year, 8 Months Ago
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