Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the “Queen of Spices” because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle,
Indian cardamom is offered to the international markets in different grades: 'Alleppey Green Extra Bold' (AGEB), 'Alleppey Green Bold' (AGB) and 'Alleppey Green Superior' (AGS) are names that register instant appeal worldwide. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages. India, a traditional exporter of cardamom to the Middle East countries where it goes mostly into the preparation of 'Gahwa' - a strong cardamom - coffee concoction without which no day is complete or no hospitality hearty for an Arab. Indian cardamom enjoys a premium preference in the
Cultivation of cardamom is mostly concentrated in the ever green forests of
Uses
The major use is for the preparation of ‘gahwa’ – a strong cardamom coffee concoction which is a symbol for hospitality among Arabs. Apart from this cardamom is widely used as a flavouring material in whole and ground form. In
Cardamom oil and oleoresin has applications in flavouring processed foods, cordials, and liquors and in perfumery and in Ayurvedic medicines.
Botanical name : Elettaria cardamomum Maton
Family name : Zingiberaceae
Commercial part : Fruit (Capsule)
Name in international languages
Spanish : Cardamomo
French : Cardamome
German : Kardamom
Swedish : Kardemumma
Arabic : Hal
Dutch : Kardemom
Italian : Cardamomo
Portuguese : Cardamomo
Russian : Kardamon
Japanese : Karudamon
Chinese : Pai-tou-k'ou