Leafy shoots of the cardamom plant arise 1.5 to 6 metres (5 to 20 feet) from the branching rootstock. Flowering shoots, approximately 1 metre (3 feet) long, may be upright or sprawling; each bears numerous flowers about 5 cm (2 inches) in diameter with greenish petals and a purple-veined white lip. The whole fruit, 0.8 to 1.5 cm, is a green three-sided oval capsule containing 15 to 20 dark, reddish brown to brownish black, hard, angular seeds. The essential oil occurs in large parenchyma cells underlying the epidermis of the seed coat. The essential oil content varies from 2 to 10 percent; its principal components are cineole and terpinyl acetate.
The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames.
In the culinary arts, cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom has a strong, pungent flavor and aroma, with hints of lemon, mint, and smoke. Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. There are two main types of cardamom: black cardamom and green cardamom.
Cardamom is used mainly in Indian cooking as well as Middle Eastern cuisine. In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom is used in preparing certain desserts.
Interestingly enough, one of the countries that consumes the most cardamom is Sweden, where cardamom is employed to season everything from baked goods to hamburgers and meat loaves.
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages.
Small cardamom aids digestion, freshens breath, and has anti-inflammatory properties, while large cardamom offers similar benefits, also supporting respiratory health and reducing congestion. In the kitchen, small cardamom adds a sweet, floral flavor to desserts, beverages, and savory dishes, whereas large cardamom imparts a smoky, earthy taste, ideal for hearty dishes like stews and biryanis. Both types are essential spices that enhance the aroma and flavor of various global cuisines.
Cinnamon is a dried bark of various laurel trees in the Cinnamomum family The True Cinnamon is the dried inner stem bark of Cinnamomum Verum Cinnamon plants are grown as bushes One of the more common trees Cinnamon is derived from is the cassia Cinnamon has a sweet taste and a woody fragrance in both grounds and sticks forms Due to the rising popularity of Cinnamon cinnamon export from India is rising day by day Export of cinnamon is also a good source of revenue for the exporters todayCinnamon is naturally grown in the forests of Western Ghats It is also cultivated in Kerala Karnataka and Tamil Nadu It is grown in one or two locations in Kerala
Cardamom is widely cultivated at various elevations in South Asia. It is ranked high among the world's most expensive spices by weight. These seeds contain the essential oil, which gives it its flavor and scent, with hints of mint and lemon.
Harvesting a little bit of cardamom requires a lot of work. Harvesters need to collect 6 kilograms of raw pods by hand to produce just 1 kilogram of green cardamom.
The aroma of cardamom can be used to instantly lift up your mood and brighten up your dull and tired skin!.
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