The History and Use of Cardamons
Cardamons are common herbs with the scientific name of eletteria cardamonum, but are sometimes known as grains of paradise, but this is a different plant.
Natural History and Cultivation
Cardamoms are the dried, ripe fruits of the cardamomum, a large Indian perennial herb which grows 6-12 ft. in height. They are sold in dry capsules from which the seeds, the main part of the plant that is used, can be extracted as required.
Grains of paradise are the seeds of ajramomum mekguata and are closely related to cardamoms. They come from the west coast of Africa and have a very pungent taste. They are larger than Indian cardamoms and orange or red in color.
They became popular around the thirteenth century by the Welsh physicians of Myddrai who claimed these seeds helped with anxiety symptoms, stress relief, and the physical effects of stress on health and wellness.
Character
Although there is some confusion about different names and species, cardamoms were mentioned by Greek and Roman writers and have certainly been used in the east since the earliest times. They were often chewed, like chewing gum, by the Indian upper classes and The Thousand and One Nights comments on their aphrodisiac powers.
They have a warm flavor and their powerful aromatic quality makes them both soothing to the digestion and stimulating to the appetite. There is a suggestion of eucalyptus in the aroma, but they stand out distinctively on their own with a powerful but pleasantly spicy flavor.
In herbal medicine, cardamoms are recommended for indigestion and flatulence, colic, social anxiety, anxiety attacks, and anxiety disorders. They are often combined with purgatives to offset bloating. They are use in a limited way in the perfume industry, mainly for lily of the valley scents and for fumigating perfumes. Occasionally, they are used to flavor liqueurs and bitters.
How to Use Them
Cardamoms were first used in cooking to make curries. They are strong enough to need discreet handling, but make an original addition to cakes, gingerbread, sausages, or pickles. They blend well with orange, cinnamon and cloves. Their traditional use in cooking has not been large, but they are well worth an experiment.
Before you use cardamoms, you should always detach the seeds from the capsule as you need them. For the best results grind the seeds in a mortar. There is no flavor to the capsule variety of cardamoms, but you will gain the advantage of the oil because the capsule keeps the essential oil in the seeds from evaporating.
A few cardamom seeds, chewed slowly, are a pleasant way of sweetening the breath and relieving mild indigestion, in addition to stress symptoms, generalized anxiety disorder, and other symptoms of anxiety.
How to Get Them
Cardamoms can be bought at supermarkets and most oriental food stores. The capsules should be white to creamy in color, the lighter the better. Sometimes they are artificially bleached, but the color is not an indication of the quality. The seeds are about the size of grape pips and should be strongly aromatic. For ordinary household use, 2-4 oz., this will be enough to buy at one time.
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