Cardamomum

 The Scientific Name -  Elettaria Cardamomum

Cardamom is also known as the queen of spices.

Cardamom is a spice made from the seeds of several plants of the genus Ginger. Native to India and Indonesia.

There are many varieties of cardamom and among them, the one cultivated in Sri Lanka is Ceylon cardamom green.

History

A spice that has been used since ancient times to enhance the taste and aroma of food. It is also used for medicine and various products. Cardamom is the most popular in the world market.

Varieties of Cardamomum

1. Green Cardamom : Known as "true cardamom," with a sweet, floral aroma, widely used in Indian, Middle Eastern, and Scandinavian cuisines, for both savory and sweet dishes.

2. Black Cardamom : Larger pods with a smoky, earthy flavor from the drying process, ideal for savory dishes like stews and curries in Indian and Chinese cuisine.

3. White Cardamom : A milder, bleached version of green cardamom, occasionally used in Scandinavian baking for its subtle taste.

4. Thai Cardamom : Two varieties, Amomum testaceum and Amomum krervanh, similar to green cardamom but milder, mainly used in Southeast Asian cuisin.

Economic value of Cardamom

Produced in countries like Guatemala and India, cardamom is a valuable spice that is essential to their economies. It commands a premium price because of its limited growing areas and labor-intensive production, and it is highly sought after in the culinary, medicinal, and perfume industries. As a major export, particularly to the Middle East, cardamom is vital to rural economies since it gives smallholder farmers a substantial income and job.

Cultivation

The cardamom tree is a false root plant. In Sri Lanka it is cultivated in Kandy, Matale, Kegalle, Nuwara Eliya and Ratnapura districts. Cardamom is grown under the shade of tall trees in humid tropical rainforests.