General Information
Cardamom with its strong, unique taste, and intensely aromatic fragrance is known as one of the world’s oldest spices. It is known as the “Queen of Spices” and is a perennial herbaceous plant that is recognized by its small pods that are triangular in section, yellow or green colored and oblate-shaped, with a thin outer shell and small sticky black seeds arranged in a rows. Today, the majority of this expensive spice is grown in southern India. Nevertheless other countries, such as Guatemala and Sri Lanka cultivate this spice profusely. It is believed to be the world’s third most expensive spice by weight, outstripped in market value only by saffron and vanilla.
Uses
The Dried fruit or Cardamom capsule is the article of trade. Cardamom can be found as whole Cardamom or in the ground form. It is also used in the extraction of oil and oleoresin. It is popularly used in traditional medicine and as an herbal spice in culinary preparations and cuisines around the world.
It is specially used to flavor sweet dishes, confectionaries, bakery products and to add a strong aroma and flavor to curry or meat dishes. Cardamom is used for flavoring of beverages and drinks such as coffee and tea. It is also used in Ayurveda and Chinese medicine as a powerful aromatic, stimulant, carminative, stomachic, and diuretic. It is also used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs, pulmonary tuberculosis and also digestive disorders.
Medicinal & Nutritional Properties
Cardamom is widely used in South Asia. It is known to have many plant derived chemical compounds that have antioxidant properties and is used to treat infections in teeth and gums, to prevent and throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom. The therapeutic properties of Cardamom-oil have found application in many traditional medicines as antiseptic, antispasmodic, carminative, digestive, diuretic, expectorant, stimulant, stomachic and tonic. Cardamom is also a good source of minerals like potassium, calcium, and magnesium, iron and is rich in many vital vitamins including riboflavin, niacin, vitamin-C that are essential for optimum health.
There are three types of Cardamoms which are broadly classified as Mysoor type, Malabar type and Ceylon type. The Ceylon type pods are large and triangular and indigenous to Sri Lanka. The variety is classified as Elettaria Cardamomum Maton.The Sri Lanka variety differs from both Mysore or Malabar varieties because of the major compounds in place between the two varieties.The Cardamom flavour is due to several aromatic chemicals present in the pod. Terpinyl acetate and 1:8 cineol are the two major compounds responsible for the flavour. The ratio in which these compounds are present differs in different varieties. The best composition is the high terpinyl acetate with moderate 1:8 cineol which is characteristic of Sri Lankan Cardamom.
In Sri Lanka, traditionally made barn driers are still in operation where both the humidity and temperature are both well controlled. This controlled atmospheric conditions, when processing helps retain the green color of the capsule.
The end product classified in to different grades signifying Sri Lankan origin. Among unique grades designated to Sri Lanka Cardamom; Lanka green (LG), Lanka Light Green (LLG 1 & 2), Lanka Brown (LB) and Lanka Non Specified (LNS) are common in the trade they identify as Gr. Special, 1, 2 and 3.
History
Cardamoms which are native to the East grow profusely in India, Sri Lanka, Guatemala, Indo China and Tanzania. Many historical texts mention Cardamom as a flavoring and medicinal crop. The use of Cardamom dates back to the early centuries of the Christian era and the middle ages. It is known that the ancient Egyptians chewed Cardamom seeds as a tooth cleaner; while the Greeks and Romans used it as perfumes. It was the Arabs who were the major traders of Indian spices until the Portuguese discovered the sea route to the east and took control of the trade. It was only after this that plantations were established for commercial Cardamom cultivation. The spice trade was subsequently controlled by the Dutch and then the British who established the British East India Company and with the increased demand large scale organized cultivation was started in India and Ceylon
