The word cardamom comes from the Latin cardamomum, itself comes from the Greek kardamômon
(ƙαρδάμоμоν). But the debate is still open on the origin of the word.
For some etymologists, it would be the juxtaposition of ƙάρδαμо (watercress) and αμоμоν (exquisite or amome). For others, the name could come from the Arabic term hahmama, itself derived from an Indian root, meaning "spice plant".
Today we give this spice different vernacular names: “Seeds of Angels, Seeds of Paradise, Queen of Spices”. In antiquity and the Middle Ages, it was one of the main spices imported from India.
Origin :
Cardamom therefore originates from India. Exactly from Kerala to the south-east of India, in the eponymous mountains: the Cardamom Mountains. We find traces of its use 3000 years BC It arrived in Europe at the beginning of the Middle Ages, transported by the Arabs and sold to the Greeks and Romans. It was found in their perfumes and was widely used in their cooking.
Following the arrival of Vasco da Gama on the Malabar coast on May 20, 1498, cardamom was massively exported to Europe like other spices. But it was supplanted by pepper and ginger which Europeans preferred. However, it was considered for its therapeutic virtues. Today with the attraction towards new cuisines, towards the discovery of spices, it is coming back to the forefront.
Our cardamom is grown by our producer Gheevargeese on several plots between the town of Kumilly and Khotamangalam in the state of Kerala.
Plant:
Cardamom ( Elettaria cardamomum ) belongs to the Zingiberaceae family, like ginger and turmeric. It is a perennial herbaceous plant with rhizomes. It develops long stems, somewhat resembling bamboo stems. From each node there are long lanceolate leaves. A cardamom plant is generally 2 to 2.5 m tall and can reach 5 m in height. At the base of the plant is the rhizome, from which small stems creep on the earth which will give birth to flowers, then a green fruit: this is green cardamom.
It is a spice that brings freshness. It presents notes of camphor, almost eucalyptus, resinous (which can be reminiscent of pine sap), menthol and lemon. It's a powerful spice but it doesn't sting.
It is the seeds that provide flavor and taste. The green capsule is just a natural and unnecessary packaging for the kitchen.
There is another variety of Cardamom: black cardamom, native to eastern Himalayas, with a smokier, more camphor taste.
White cardamom is only a transformation of green cardamom which is blanched, without any flavor benefits.
Magic power :
During Antiquity it was believed that one could contact the deities through perfumes. They could thus manifest themselves thanks to the perfumes placed on the statues of their gods. The fragrances of spices were considered mystical pathways to access the gods. They were seen as a “communication tool” with the deities. Cardamom was regularly used in the composition of these magical incenses. In India, cardamom is still used to communicate with the gods and is used as offerings during religious festivals.
In the Middle Ages, cardamom was used as an antidote for snake bites and scorpion stings. It was also believed to have supernatural powers; its powder allowed one to see their loved one. It will thus be conferred the title of “seed of angels”
And aphrodisiac:
Cardamom was often used in making love potions. Semiramis, the queen of the hanging gardens of Babylon, offered cardamom wine to her exhausted lovers according to legend. Likewise, Cleopatra perfumed her palace during the visits of her lover Marc Antony. In the Middle Ages it was common to believe that cardamom added to mulled wine gave aphrodisiac powers.
Use and recipes:
Cardamom is used in many preparations. We will find it in desserts: fruits, chocolate preparations, cakes, gingerbread, compotes, jams.
Indian cuisine uses it very frequently in savory preparations (rice, legumes) but also in many spice mixtures.
It works very well with white or red meats. An extraordinary combination is the combination of pepper (black or green) and cardamom on red meats. Finally it is perfect in infusion or in the famous Chai in India: very sweet black tea mixed with masala (a mixture of spices containing cardamom) with milk.
Max Daumin
Max Daumin Spices
Gold 2017-2018 Silver 2020 - 2021 Bronze 2019 | National delicatessen trophy
Artisanal producer of the Culinary College of France 2021