Cardamom, sometimes called "grains of paradise", is the common name for several plants of the ginger family and their aromatic seeds. It is a pungent, aromatic spice first used around the eighth century and is a native of India.
Cardamom is a common ingredient in Indian cooking, sweets and tea, or chai. Black cardamom is sometimes used in garam masala for curries. In the Middle East and Turkey, green cardamom powder is used as a spice for sweet dishes and a traditional flavouring in coffee. In Northern Europe, cardamom is used in some types of bread.
Apart from its culinary uses, cardamom is also used in India and Pakistan to treat a wide range of diseases, including infections in teeth and gums, throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom.
Cardamom is best stored in pod form; once the seeds are exposed or ground, they quickly lose their flavor. However, high-quality ground cardamom is often more readily and cheaply available and is an acceptable substitute. Cardamom is one of the most expensive spices by weight.
For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.
Feeds