Also: cardomom, cardamoms
= Seeds of a genus of the ginger family (Elettaria)
There are two types: The Malabar cardamom (India) - greatest importance - and the
Ceylon cardamom: 2-4m high reed-like perennials with brownish fruit pods, the still green seed pods are harvested before they are ripe and carefully dried. The actual spice are the up to twenty small black, round seeds of the three-part seed capsule.
It is an Asian spice from India, which has a very high price, after saffron and vanilla.
all year round
green cardamom, white cardamom (bleached), brown cardamom
(Subspecies) dried, whole, ground seeds (ground with the shell, pure cardamom seeds ground)
5% essential oils (over 120 different): monoterpenes, terpinols, hydroxycinnamic acid derivatives
Taste and smell:
Taste: characteristically sweet and burning (compare with eucalyptus)
Cooking and kitchen use with typical dishes:
The spice is mainly ground and sparingly added to the food!
Soups: clear meat broth, cold fruit bowls
Fine fish: carp, tench, whitefish, sole, golden bass
Meat: Roast beef, minced meat, steaks, goulash, all veal dishes, chicken, all poultry fillings, lamb, roast pork, game pate
Offal: liver pate, liver dumplings, heart dishes
Eggs: pancakes, batter for fruit
Desserts: fruit, fruit salad, compotes, pudding, casseroles
Pastries: gingerbread, stollen, apple pie, pepper nuts
Drinks: Liqueur preparations, punch, milkshakes, coffee (in Arab countries)
Other: Component of curry and sausage spice mixes, Asian dishes, rice dishes
Use within dietetics:
appetite stimulating and digestive effect, increases gastric juice secretion