"Cardamom Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera ""Elettaria"" and ""Amomum"" in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ""Elettaria"" pods are light green and smaller, while ""Amomum"" pods are larger and dark brown. Cardamom is a native to Kerala and the forests of the Western Ghats of Southwestern India. The first references to cardamom are found in Sumeria,"
"The fruit is a three-sided yellow-green pod long, containing several (15-20) black and brown seeds. The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom. Ground cardamom is an ingredient in many Indian curries and is a primary contributor to the flavour of ""masala chai"". In Iran, cardamom is used to flavour coffee and tea. In Turkey, it is used to flavour the black Turkish tea, ""kakakule""."
"and in the Ayurvedic literatures of India. Nowadays, it is also cultivated in some other countries, such as Guatemala, Malaysia and Tanzania. The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom (""kerala"") to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron. The word ""cardamom"" is derived from the Latin ""cardamomum"", which is the Latinisation of the Greek (""kardamomon""), a compound of (""kardamon""), ""cress"" +"
"Amomum Amomum is a genus of plants native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland. It includes several species of cardamom, especially black cardamom. Plants of this genus are remarkable for their pungency and aromatic properties. Among ancient writers, the name ""amomum"" was ascribed to various odoriferous plants that cannot be positively identified today. The word derives from Latin ""amomum"", which is the latinisation of the Greek ἄμωμον (""amomon""), a kind of an Indian spice plant. Edmund Roberts noted on his 1834 trip to China that ""amomum"" was used as a spice to ""season sweet dishes"""
"distinguished in the fourth century BCE by the Greek father of botany, Theophrastus. Theophrastus and informants knew that these varieties were originally and solely from India. Both forms of cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine. ""E. cardamomum"" (green cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to mint. Green cardamom is one of"
"in culinary practice. ""See List of ""Amomum"" species for a complete list."" Amomum Amomum is a genus of plants native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland. It includes several species of cardamom, especially black cardamom. Plants of this genus are remarkable for their pungency and aromatic properties. Among ancient writers, the name ""amomum"" was ascribed to various odoriferous plants that cannot be positively identified today. The word derives from Latin ""amomum"", which is the latinisation of the Greek ἄμωμον (""amomon""), a kind of an Indian spice plant. Edmund Roberts noted on his 1834 trip to"
"and three times longer than the calyx. Corolla has a diameter of . They bloom from April to July. The flowers are hermaphroditic. The pollination is done by bees, flies, butterflies and moths. The fruit is a 4 to 7 cm long pod. Cardamine heptaphylla Cardamine heptaphylla, common name pinnate coralroot is a species of flowering plants in the family Brassicaceae. The genus name ""cardamine"" is derived from the Greek ""kardamon"", cardamom - an unrelated plant in the ginger family, used as a pungent spice in cooking. The specific epithet ""heptaphylla"" is composed of ancient Greek ἑπτά, hepta (seven) and"
"the Swedish ""kardemummabullar"" sweet bun, and Finnish sweet bread ""pulla"". In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a ""mihbaj"", and cooked together in a skillet, a ""mehmas"", over wood or gas, to produce mixtures as much as 40% cardamom. In Asia, both types of cardamom are widely used in both sweet and savory dishes, particularly in the south."
"of the cinnamon tree (Cinnamonum verum). Whole or ground, it is a popular household spice internationally. It is used to flavor beverages and cakes. This dried flavored flower bud, whole or ground (Syzygium aromaticum) is used at home to season hams, sausages, meats, mincemeat pies, fish, turtle preserves and pickles. From June to December, cuttings from the tops of cane are laid in holes about five inches deep by five feet square then covered with soil. As the cane grows taller, fertilizer is used. Between planting and harvesting, bananas, corn, peas, potatoes, and other crops are cultivated. January to May,"
"(Andaliman/Szechuan pepper-spiced carp). In Bali, people use the white part of the bottom part of the trunk for cooking chilli sauce called ""Sambal Bongkot"", and use the flower buds to make chilli sauce called ""Sambal Kecicang"". In Thailand, it is eaten in a kind of Thai salad preparation. In Karo, it is known as ""asam cekala"" (""asam"" meaning 'sour'), and the flower buds, but more importantly the ripe seed pods, which are packed with small black seeds, are an essential ingredient of the Karo version of ""sayur asam"", and are particularly suited to cooking fresh fish. From the leaves of"
"Cardamine heptaphylla Cardamine heptaphylla, common name pinnate coralroot is a species of flowering plants in the family Brassicaceae. The genus name ""cardamine"" is derived from the Greek ""kardamon"", cardamom - an unrelated plant in the ginger family, used as a pungent spice in cooking. The specific epithet ""heptaphylla"" is composed of ancient Greek ἑπτά, hepta (seven) and φύλλον, phullon (leaf). This species is widespread in Central and Southern Europe, from Northern Spain, to Italy and S.W. Germany. This species grows mainly in mountain woods, especially in beech and spruce forests, but sometimes in plain, at an elevation up to above"
"Germany, Turkey, Japan, Persia and Egypt. However, some 95% of cardamom produced in India is for domestic purposes , and India is itself by far the most important consuming country for cardamoms in the world. India also imports cardamom from Sri Lanka. In 1903–4, these imports came to 269,132 lb., valued at Rs. 1,98,710. In contrast, Guatemala's local consumption is negligible, which supports the exportation of most of the cardamom that is produced. In the mid-1800s, Ceylon's cardamom was chiefly imported by Canada. After saffron and vanilla, cardamom is currently the third most expensive spice, and is used as a"
"bakers because of its low cost. Black cardamom is often erroneously described as an inferior substitute for green cardamom by those unfamiliar with the spice. It is just not as well suited for the sweet/hot dishes that typically include cardamom and that are more commonly prepared outside the plant's native range. The spice adds very intense aroma when used in Black Tea or Green Tea. In China, the pods are used for ""jin-jin"" braised meat dishes, particularly in the cuisine of the central-western province of Sichuan. The pods are often used in Vietnam, where they are called ""thảo quả"" and"
"and eucalyptus notes, its heady aroma, its musky heat, and its medicinal properties. Before the 1970s, Kampot pepper was used in all French restaurants for the classic dish steak au poivre. Today, the pepper industry is being revitalised and, since acquiring protected Geographic Indication status in 2008 (which gives it the same special status as Champagne in France), people can purchase Kampot pepper online in many parts of the world. Jungle cardamom, or wild cardamom, grows in the aptly named Cardamom Mountains in the southwest of the country, bordering the Gulf of Thailand coast to the south and Trat province"
"Cardamom Hills The Cardamom Hills or Yela Mala are mountain range of southern India and part of the southern Western Ghats located in southeast Kerala and southwest Tamil Nadu in South India. Their name comes from the cardamom spice grown in much of the hills' cool elevation, which also supports pepper and coffee. The Western Ghats and Periyar Sub-Cluster including the Cardamom Hills, are UNESCO World Heritage Sites. The Cardamom Hills central point is about . They cover about 2,800 km of mountainous terrain with deep valleys, and includes the drainages of the west flowing Periyar, Mullayar and Pamba rivers."
"In addition to its native range, it is grown in Nepal, Vietnam, Cambodia, Thailand, Sri Lanka, and Central America. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It was first imported into Europe around 1300 BC. Cardomomum is called ""caranda mungu"" (කරඳමුංගු) in Sinhalese. ""E. cardamomum"" is used as a food plant by the larvae of the moth ""Endoclita hosei"". The three natural varieties of green cardamom plants are: Recently, a few planters isolated high-yielding plants and started multiplying them on a large scale."
"over open flames. At least two distinct species of black cardamom occur: ""Amomum subulatum"" (also known as Nepal cardamom) and ""Amomum tsao-ko"". The pods of ""A. subulatum,"" used primarily in the cuisines of India and certain regional cuisines of Pakistan, are the smaller of the two, while the larger pods of ""A. tsao-ko"" (Chinese: wiktionary:草果; pinyin: ""cǎoguǒ""; Vietnamese: ""thảo quả"") are used in Chinese cuisine, particularly that of Sichuan, and Vietnamese cuisine. Black cardamom is used for hearty meat stews and similar dishes. Although the flavor differs from the smaller green cardamom, black cardamom is sometimes used by large-scale commercial"
"in woods shady and damp places. In Northeast Indian State, Manipur, it is eaten and often used as garnishing Eromba and known as Chaantruk. Cardamine flexuosa Cardamine flexuosa, commonly known as wavy bittercress or wood bitter-cress, is an herbaceous annual, biennial, or short-lived perennial plant in the cabbage family (Cruciferae). This is a small flowering plant growing to a height of no more than 30 cm, usually perennial, with few short, erect stems. The leaves pinnate, mostly at the base, each with about 5 pairs of rounded leaflets. Flowers very small, white, 3 – 4 mm across with 6 stamens."
"component in the leaf essential oil (25.4%) and rhizome oil (34%). In addition, β-pinene (15.1%), camphor (15.3%), carotol (7.3%), α-pinene (7.8%) and camphene (7.0%) were also present in leaf oil, whereas in the rhizome oil α-fenchyl acetate (13.1%), α-terpineol (9.6%), β-pinene (8.1%) and camphene (7.0%) were the other main constituents. The inner portion of the aerial parts (pith) is cooked as a vegetable and used in curry for flavouring. The root is used for seasoning. In Amphoe Pak Kret (include Ko Kret), Nonthaburi province, central Thailand, it was mixed in the ""Thot man"" (Thai fishcake). It is a notable local"
"Guatemala. Other notable producers include Costa Rica, El Salvador, Honduras, Papua New Guinea, Sri Lanka, Tanzania, Thailand, and Vietnam. Much production of cardamom in India is cultivated on private property or in areas which the government owns and leases out to farmers. Traditionally, small plots of land within the forests (called ""eld-kandies"") where the wild or acclimatised plant existed are cleared during February and March. The brushwood is cut down and burned, and the roots of powerful weeds torn up so as to free the soil. Soon after clearing, cardamom plants spring up all over the prepared plots, and then,"
"symmetrical flowers grow in a racemose many-flowered inflorescence or in corymbs. The white, pink or purple flowers are minute to medium-sized. The petals are longer than the sepals. The fertile flowers are hermaphroditic. Some plants were reputed to have medicinal qualities (treatment of heart or stomach ailments). The name ""cardamine"" is derived from the Greek ""kardamon"", cardamom - an unrelated plant in the ginger family, used as a pungent spice in cooking. This plant is also used as one of the main food sources for the butterfly ""Pieris oleracea."" Cardamine Cardamine (bittercress or bitter-cress) is a large genus of flowering"
"foliage in a spike. Fruit is an elongated pod which can be up to 4 cm long. Cardamine concatenata Cardamine concatenata, the cutleaf toothwort, crow's toes, pepper root or purple-flowered toothwort, is a flowering plant in Brassicaceae. It owes its name to the tooth-like appearance of its rhizome. It is a perennial plant woodland wildflower native to eastern North America. It is considered a spring ephemeral and blooms in March, April, and/or May. The vegetative parts of this plant, which can reach 20–40 cm, arise from a segmented rhizome. The leaves are on long petioles, deeply and palmately dissected into"
"mioga""), korarima (""Aframomum corrorima""), turmeric (""Curcuma""), and cardamom (""Amomum"", ""Elettaria""). Members of the family are small to large herbaceous plants with distichous leaves with basal sheaths that overlap to form a pseudostem. The plants are either self-supporting or epiphytic. Flowers are hermaphroditic, usually strongly zygomorphic, in determinate cymose inflorescences, and subtended by conspicuous, spirally arranged bracts. The perianth is composed of two whorls, a fused tubular calyx, and a tubular corolla with one lobe larger than the other two. Flowers typically have two of their stamenoids (sterile stamens) fused to form a petaloid lip, and have only one fertile stamen."
"to cardamom. The rhizome is a common ingredient in Thai curries and soups, where it is used fresh in chunks or cut into thin slices, mashed and mixed into curry paste. Indonesian ""rendang"" is usually spiced with galangal. Under the names 'chewing John', 'little John to chew', and 'court case root', it is used in African American folk medicine and hoodoo folk magic. Ayurveda considers ""A. galanga"" (Sanskrit:-""rasna"") as a Vata Shamana drug. Known as (""perarathai"") in Tamil, this form of ginger is used with licorice root, called in Tamil ""athi-mathuram"" (""Glycyrrhiza glabra"") as folk medicine for colds and sore"
"use them as a condiment. Roots picture Cardamine diphylla Cardamine diphylla (Broadleaf toothwort"", ""Crinkle root"", ""Crinkle-root"", ""Crinkleroot"", ""Pepper root"", ""Twin-leaved Toothwort"", ""Twoleaf toothwort"", ""Toothwort; syn. Dentaria diphylla Michx., Dentaria incisa) is a plant native to North America. C. diphylla is a spring woodland plant that is found in most of eastern North America. Its habitat ranges from Georgia north to Ontario and from the Atlantic to Wisconsin. It is found in moist woodlands usually in edge habitats and blooms from April to June. A member of the mustard family, it is typified by a four petal flower which blooms in"
"highest reported for vegetables. Cynarine is a chemical constituent in ""Cynara"". The majority of the cynarine found in artichoke is located in the pulp of the leaves, though dried leaves and stems of artichoke also contain it. The artichoke is mentioned as a garden plant in the 8th century BC by Homer and Hesiod. The naturally occurring variant of the artichoke, the cardoon (""Cynara cardunculus""), which is native to the Mediterranean area, also has records of use as a food among the ancient Greeks and Romans. Pliny the Elder mentioned growing of 'carduus' in Carthage and Cordoba. In North Africa,"
"are broadly ovoid or globular, and covered with sericeous scales. Bark is yellowish-brown with irregular vertical splits. Branches are light brown, cylindrical, and glabrous. The inner bark of several species is used to make the spice, cinnamon. Other notable species are ""C. tamala"", used as the herb malabathrum (also called"" tejpat"" and Indian bay leaf), and ""C. camphora"", from which camphor is produced. Cinnamomum Cinnamomum is a genus of evergreen aromatic trees and shrubs belonging to the laurel family, Lauraceae. The species of ""Cinnamomum"" have aromatic oils in their leaves and bark. The genus contains over 300 species, distributed in"
"with a fresh batch of florets set out to dry, until at length the pungent flavor of the florets (resembling the taste of vanilla) had been fully imparted to the sesame seeds. The dried florets were then collected and pressed with the sesame seeds in order to produce a fragrant oil. The oil was formerly stored in glassware vessels, with just enough space left at the top to be sealed with the florets of the spiny broom. Today, the florets are still used by Arabs of the country to flavor butter. Calicotome villosa Calicotome villosa, also known as hairy thorny"
"Allspice Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit (berries, used as a spice) of ""Pimenta dioica"", a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ""allspice"" was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg and cloves. Several unrelated fragrant shrubs are called ""Carolina allspice"" (""Calycanthus floridus""), ""Japanese allspice"" (""Chimonanthus praecox""), or ""wild allspice"" (""Lindera benzoin""). ""Allspice"" is also sometimes used to refer to the herb costmary (""Tanacetum balsamita"")."
"New Orleans. Cardoon is one of the herbs used to flavour Amaro liqueur, which may be called ""Cardamaro"". Cardoons are used as a vegetarian source of enzymes for cheese production. In Portugal, traditional coagulation of the curd relies entirely on this vegetable rennet. This results in cheeses such as the Serra da Estrela and Nisa. The cardoon is also grown as an ornamental plant for its imposing architectural appearance, with very bright silvery-grey foliage and large flowers in selected cultivars. Cardoon has attracted recent attention as a possible source of biodiesel fuel. The oil, extracted from the seeds of the"
"""cardamom"" fragrance when brushed or rubbed, but this is not the plant that produces the spice by that name. The rhizome oil of ""Alpinia speciosa"" contains some fatty acids with an odd number of carbon atoms, which are less common in nature than fatty acids with even numbers of carbon atoms. The major one is pentadecanoic acid (C-15, 21.9%) and others are tricosylic acid (C-23, 5.7%), tridecylic acid (C-13, 1.9%), undecylic acid (C-11, 3.1%) and pelargonic acid (C-9, 0.1%). Among the fatty acids containing even number of carbon atoms, the main constituents are linolenic acid (C-18:3, 27.4%) and arachidic acid"
"""larb"" uses a very elaborate spice mix, called ""phrik lap"", which includes ingredients such as cumin, cloves, long pepper, star anise, prickly ash seeds and cinnamon. Besides kaffir lime leaves, several other tree leaves are used in Thai cuisine such as ""cha-om"", the young feathery leaves of the ""Acacia pennata"" tree. These leaves can be cooked in omelettes, soups and curries or eaten raw in northern Thai salads. Banana leaves are often used as packaging for ready-made food or as steamer cups such as in ""ho mok pla"", a spicy steamed pâté or soufflé made with fish and coconut milk."
"above TDI. Cinnamon Cinnamon ( ) is a spice obtained from the inner bark of several tree species from the genus ""Cinnamomum"". Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol. The term ""cinnamon"" also is used to describe its mid-brown colour. Cinnamon is the name for several species of trees and the commercial spice products that some"