lat. Elletaria Cardamomum
Other names: cardamon, green cardamom, true cardamom
Cardamom Elletaria Cardamomum
Cardamom Elletaria Cardamomum
Cardamom Elletaria Cardamomum
Odor profile: the steam distilled essence from the fruit of the green cardamom, intensely sweet resinous-aromatic and slightly spicy, often used to aromatize
coffee in the Middle East. notably featured in Cartier's Declaration.
Names: Cardamom, true cardamom, green cardamom (English)
Desccription: Camphorated, aromatic, resinous
Extraction method: steam distillation
Cardamom is one of the world’s very ancient spices and also the third most expensive one next to saffron and vanilla. It is native to the East originating in the
forests of the Western Ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China, Tanzania, El Salvador, Vietnam,
Laos and Cambodia.
Cardamom was well known in ancient times and the Egyptians used it in perfumes and incense and chewed it to whiten their teeth, while the Romans used it for
their stomachs when they over-indulged. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia,
where it remains popular to this day.
There are two main types of cardamom, mentioned below, however there are in fact four related species distributed from Africa to Australia. Small green
cardamom (Eletteria cardamomum) & Large red/black cardamom (Amomum subulatum or Amomum tsao-ko)
The most common type is green cardamom, it is a native of south-eastern Asia from India south to Sri Lanka and east to Malaysia and western Indonesia, where
it grows in tropical rainforests. Black cardamom is distributed mainly in Asia and Australia with Amomum subulatum (also known as Nepal cardamom) bearing
smaller pods that are primarily used in the cuisines of India whilst Amomum tsao-ko has larger pods that are most notably used in the cuisine of the Sichuan
province of China. Both plants are from Zingiberaceae family.
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. From my description, green cardamom is minty and aromatic and I simply
love chewing it and it’s something natural and safe that kills mouth odours of some strong foods like garlic and onions. While black cardamom is smoky and
earthy in flavour and due to having strong taste andaroma, one can’t chew it. Cardamom is best stored in pod form because once the seeds are exposed or
ground they quickly lose their flavour.
In the 11th century in India cardamom was included in the list of ingredients for panchasugandha-thambula or 'five-fragrance betel chew' in the Manasollasa or
Book of Splendour. It was also included in recipes from the court of the Sultan of Mandu dating from about 1500. These recipes include sherbets and rice
dishes flavoured with cardamom. True cardamom, also known as green cardamom, became an article of trade with South Asia in the last thousand years when
Arab traders brought it into widespread use. Exports from the Malabar Coast, close to where cardamoms grew wild, were described by the Portuguese
traveller Barbosa in 1524. By the time of Garcia da Orta in 1563 the international trade in cardamoms was well developed. In the 19th century British colonies
established cardamom as a secondary crop in coffee plantations in other parts of India.
Green cardamom is one of the most expensive spices by weight, and little is needed to add the flavor. In the Middle East, green cardamom powder is used as a
spice for sweet dishes as well as traditional flavouring in coffee and tea. In Nordic countries, such as in the Finnish sweet bread pulla or in the Scandinavian
bread Julekake. In South Asia, green cardamom is often used in traditional Indian sweets and in Masala chai (spiced tea). And from my own experience, a cuppa
spiced with cardamom adds a bright flavour to your senses when you are tired or feeling blue. Black cardamom is sometimes used in garam masala for curries.
It is occasionally used as a garnish in basmati rice and other dishes. It is often referred to as fat cardamom due to its size.
A bite of the cherry from my country Pakistan, we use it in almost all sweet and savoury dishes to flavour. A dessert called ‘kheer’ which is incomplete without
the flavour of cardamom is a must try. It is a well known and a ubiquitous dessert to both India and Pakistan. Talking of its traditional remedy, it is traditionally
used to treat skin conditions and aid digestion.
Cardamom in different languages:
Italian: cardamomo, cardamone
Hindi and Urdu: chhoti elachi, illaichi
Malay: buah pelaga
Thai: grawahn, kravan
Cardamom essential oil is extracted from Elettaria cardomomum by steam distillation from the seeds of the fruit gathered just before they are ripe. Valerius
Cordus first distilled the essential oil in 1544 after the Portuguese discovered the East. Cardamom oil is sweet, spicy and almost balsamic in fragrance, is clear
to pale yellow in color and slightly watery in viscosity.
After all its history and uses in food and medicine, how can perfumery leave behind? It adds freshness and the colour of brightness in men’s fragrances while in
women’s fragrances, a little hand will add spice to her elegance.
Author: Naheed Shoukat Ali (naheed)
عطر با رایحه هل Cardamom
- بروزرسانی : 1394-09-09
ادو تویلت مردانه پاکو رابان وان میلیون اینتنس 50 و 100 میل Paco Rabanne 1 Million Intense Eau De Toilette For Men 50-100 ml برای سفارش پیامکی کافی است کد c824 را به شماره 10005420 ارسال نمایید.
- بروزرسانی : 1394-09-08
ادو تویلت مردانه پاکو رابان بلک ایکس اس 50و100 میل Paco Rabanne Black XS Eau De Toilette For Men 50-100 ml باب طبع آقایان شیک پوش برای سفارش پیامکی کافی است کد c768 را به شماره 10005420 ارسال نمایید.
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