Cardamom Oil


Cardamom Oil - Directory & Reference Resources

Cardamom-From Wikipedia, the free encyclopedia

For other uses, see Cardamom (disambiguation).
Cardamon 

True Cardamon (Elettaria cardamomum)

Scientific classification

Kingdom: Plantae

Division: Magnoliophyta

Class: Liliopsida

 Order: Zingiberales

Family: Zingiberaceae

Genera

Amomum

Elettaria

The name cardamon (sometimes written cardamom) is used for heba within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum.

Contents

1 Types of cardamom and their distribution

2 Uses

3 Uses in cuisines around the world

3.1 In traditional medicine

4 References and external links

4.1 Inline

4.2 General

 Types of cardamom and their distribution

The two main genera of the ginger family that are named as forms of cardamom are distributed as follows:

Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia.

Amomum (commonly known as black cardamom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white or red cardamom) is distributed mainly in Asia and Australia.

 Uses

All the different cardamom species and varieties are used mainly as cooking spices and as medicines. In general,

Elettaria cardamomum (the usual type of cardamom) is used as a spice, a masticatory, and in medicine; it is also sometimes smoked; it is used as a food plant by the larva of the moth Endoclita hosei.

Amomum is used as an ingredient in traditional systems of medicine in China, India, Korea, Japan, and Vietnam.

Can be used as a traditional flavouring to Turkish coffee.

Is often used in the traditional Indian tea, or chai, especially with milk and sugar.

 Uses in cuisines around the world

Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking, and is often used in baking in Scandinavia.[1] One of the most expensive spices by weight, little is needed to impart the flavour. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavour. However, high-quality ground cardamom is often more readily (and cheaply) available, and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.

 In traditional medicine

Cardamom fruit and seedsIn India, green cardamom (A. subulatum), or "elaichi," is broadly used to treat infections in teeth and gums, to prevent and treat 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.

Species in the genus Amomum are also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. "Tsaoko" cardamom is cultivated in Yunnan, China, both for medicinal purposes and as a spice.

 Inline

^ ReceptHjälpen: Kardemumma (Swedish). Retrieved on 2007 February 16.

 General

Mabberley, D.J. The Plant-book: A Portable Dictionary of the Higher Plants. Cambridge University Press, 1996.

Gernot Katzer's Spice Pages: Cardamom

Plant Cultures: botany and history of Cardamom

Cardamom Oil

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Cardamom

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Geo Reference

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