Herb & Spice Companion

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:162

61264 - Herb and Spice Companion_146-256.indd 162 3/7/15 5:30 pm

(Text)

HERB & SPICE COMPANION

• 162 –

CARDAMOM

Elettaria cardamomum

Flavors: pungent, warm, floral,

bittersweet, with lemon, menthol,

and camphor

Native to India, cardamom is now so prized around the world that it’s an essential

spice in countries ranging from Ethiopia to Russia and Scandinavia. It’s also one of the

most expensive spices, along with vanilla

and saffron.

Grown from a shrub, green carda-

mom seedpods contain up to 18 small,

sticky seeds, which are either ground

before cooking or used whole for flavor.

Green cardamom is also used in curry

powder, chai, Ethiopian berbere, North

African ras el hanout, and Yemeni zhug

(see recipes on page pages 250–51).

Like all spices, cardamom should

always be purchased as whole pods and

ground just before using.

In the Garden

Cardamom, a perennial, needs rainy, humid, tropical climates to survive outdoors,

but can be grown successfully indoors in a container if its conditions are met. Plants

grown in containers indoors will very likely never flower or produce seeds, but they

can be used for their long, flavorful leaves instead. Adequate temps range from 72°

to 80°F.

Size: Up to 10 feet tall

Container: At least 10 to 15 inches deep

Light: Filtered sun or partial to full shade

Soil: Moist, rich, well drained

HEALTH BENEFITS

An ancient medicinal spice,

cardamom has long been used as a

digestive aid, treating gas, stomach

cramps, constipation, and heartburn.

It’s also a boon for the immune

system, offering antibacterial,

antifungal, and antioxidant powers,

the latter of which help protect

against damage to DNA and,

consequently, conditions like cancer

and heart disease.

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:162

61264 - Herb and Spice Companion_146-256.indd 162 3/7/15 5:23 pm