Green cardamom

How to Use Green Cardamom?

Green cardamom can be used to flavor desserts such as cookies, cakes, and puddings. It also pairs perfectly with coffees and teas, adding an exotic touch. In savory dishes, green cardamom is often used in curries, stews, and rice dishes, imparting a vibrant and aromatic flavor. It is also ideal as a marinade for meats, especially lamb and chicken.

Some Recipe Ideas for Using Green Cardamom

• - Green Cardamom Chai: Infuse your chai tea with green cardamom pods for a hot and spicy drink;
• - Bircher Muesli with Green Cardamom: Add a pinch of ground green cardamom to your Bircher Muesli for an aromatic and exotic touch;
• - Green Cardamom Ice Cream: Add ground green cardamom to a homemade ice cream base for an exotic touch;
• - Chicken Curry with Green Cardamom: Marinate chicken pieces with green cardamom, yogurt, ginger, and garlic, then prepare a delicious curry;
• - Grilled Shrimp with Green Cardamom: Make a marinade with olive oil, green cardamom, garlic, and lemon for tasty grilled shrimp;
• - Fruit Salad with Green Cardamom: Sprinkle a pinch of ground green cardamom on a fresh fruit salad for a unique flavor.

What Are the Aromas of Green Cardamom?

Green cardamom has scents of eucalyptus and camphor. Its fruity notes of very ripe citrus blend ideally with Asian and Oriental preparations.

Green Cardamom and Its Botany

Green cardamom comes from the rhizome plant Elettaria cardamomum, originally from the Malabar Coast in India. It was introduced to North America in the early 20th century. The name of its botanical species "elettaria" means "cardamom seed" in Tamil. It belongs to the same botanical genus as ginger, turmeric, and Kororima from Ethiopia. Nowadays, green cardamom is cultivated in Guatemala, India, Nepal, Sri Lanka, Costa Rica, El Salvador, Tanzania, Honduras, and Thailand.

A Millennia-Old Precious Spice

Green cardamom has an ancient history dating back to antiquity, with mentions in ancient texts from India, China, and Egypt. Originating from the tropical regions of India, it played a key role in trade along the ancient Silk Roads. Valued for its aromatic and medicinal properties, cardamom was used in traditional medicinal practices, especially for digestive issues. It spread to the kitchens of the Middle East, South Asia, and North Africa, adding a distinctive flavor to a variety of dishes. Today, green cardamom remains one of the most prized spices worldwide, used internationally to enhance both sweet and savory flavors.