Cardamom

• 1. Botanical Origins And Taxonomy

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  The first reference to cardamom appears in Sumerian records, yet the plant itself remains a biological puzzle. Two distinct genera produce the spice known as cardamom: Elettaria and Amomum. Both belong to the Zingiberaceae family, which also includes ginger. True cardamom comes from Elettaria cardamomum, native to the Indian subcontinent and Indonesia. These plants bear small seed pods that are triangular in cross-section and spindle-shaped. The outer shell is thin and papery, enclosing tiny black seeds inside. Elettaria pods appear light green and remain smaller than their counterparts. Amomum species produce dark brown pods that grow larger and heavier. Black cardamom, or Amomum subulatum, originates from the eastern Himalayas. It thrives in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal. Southern Bhutan also hosts significant cultivation of this variety. Other related plants carry similar names but differ chemically. Siam cardamom, Wurfbainia vera, often passes for white cardamon. Ethiopian cardamom, Aframomum corrorima, grows in East Africa. Tavoy cardamom, Wurfbainia villosa var. xanthioides, appears in Southeast Asia. Red cardamom, Lanxangia tsaoko, serves culinary needs in China. Round or Java cardamom, Wurfbainia compacta, contains lower essential oil content. Species used for cardamom spread throughout tropical and subtropical Asia.

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• 2. Ancient Trade Routes And History

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  Sumerian tablets found among palace archives in the House of the Sphinxes in Mycenae list flavorings written as ka-da-mi-ja. This Mycenaean Greek term represents the earliest attested form of the word signifying cress. The Babylonians and Assyrians utilized the spice early on during ancient times. Trade routes opened along land paths and through the interlinked Persian Gulf controlled from Dilmun as early as the third millennium BCE. Early Bronze Age merchants moved the spice into western Asia and the Mediterranean world. Ancient Greeks held cardamom in high regard. Physicians Dioscorides and Hippocrates wrote about its therapeutic properties. They identified it as a digestive aid. Demand in ancient Greece and Rome turned cardamom trade into a luxury business. Alexandria imposed import tax on cardamom in 126 CE. Venice became the principal importer of cardamom into the west during medieval times. Venetian merchants traded spices like pepper, cloves, and cinnamon with Levantine traders. Salt and meat products exchanged hands alongside these aromatic goods. Arab states played a significant role in trading Indian spices including cardamom. In China, Amomum formed an important part of the economy during the Song Dynasty between 960 and 1279. The Arab geographer Muhammad al-Idrisi noted in 1150 that cardamom was being imported to Aden in Yemen from India and China. Portuguese involvement began in the 16th century. Wide-scale European interest emerged in the 19th century.

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• 3. Global Production And Cultivation Methods

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  World production reached 138,888 tonnes in 2022 according to FAOSTAT data. India, Indonesia, and Guatemala together accounted for 85% of total output. India ranks second globally but remains less productive than Guatemala per hectare. Costa Rica, El Salvador, Honduras, Papua New Guinea, Sri Lanka, Tanzania, Thailand, and Vietnam also contribute significantly. Small plots called eld-kandies exist within forests where wild or acclimatised plants once grew. Farmers clear brushwood and burn it during February and March. They tear up weed roots to free the soil before planting. Cardamom plants spring up soon after clearing operations end. Two years later, plants develop eight-to-ten leaves and reach specific heights. By the third year, they grow taller still. Ground weeding occurs again in May or June. A light crop appears between September and November. Fourth-year weeding happens if spacing falls below certain limits. Transplanting moves some plants to new positions when necessary. Plants bear fruit for three or four years historically. Each plantation life spanned about eight or nine years. Malabar seasons run slightly later than those in Mysore. Full crops sometimes arrive by the third year there. Elevation above a certain threshold yields higher quality beans. Flowering season spans April to May. Swelling begins in August and continues through September. Ripening reaches desired levels by early October usually. Harvest gathers occur in October and November. Moist weather extends harvest into December. Scapes bearing fruit clusters break off close to stems. Workers place them in baskets lined with fresh leaves. Fruits spread out on prepared floors covered with mats. Sun exposure follows for four or five days of drying and bleaching. Artificial heat dries fruits during rainy periods. Steam and sulphurous vapour bleach fruits sometimes. Ritha nuts also serve as bleaching agents. The industry demands considerable maintenance throughout each year.

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• 4. Chemical Composition And Essential Oils

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  Essential oil content within cardamom seeds depends heavily on storage conditions. Levels may reach as high as 8% under ideal circumstances. Typical composition includes 45% alpha-terpineol and 27% myrcene. Limonene accounts for 8%, menthone for 6%. Beta-phellandrene makes up 3%, while 1,8-cineol comprises 2%. Sabinene and heptane each represent 2% of the total mixture. Other sources report different percentages for certain compounds. One source lists 1,8-cineol between 20% and 50%. Alpha-terpenylacetate reaches 30% in some samples. Borneol appears alongside sabinene and limonene ranges from 2% to 14%. Round cardamom from Java contains lower essential oil levels between 2% and 4%. This variety features mainly 1,8-cineol reaching up to 70%. Beta-pinene constitutes 16% of its profile. Alpha-pinene, alpha-terpineol, and humulene also appear in smaller amounts. Exposed or ground seeds lose flavor quickly compared to whole pods. Grinding pods and seeds together lowers both quality and price. Best storage keeps seeds inside intact pods until use.

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• 5. Culinary Applications Across Regions

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  Green cardamom ranks among the most expensive spices by weight globally. Little quantity imparts strong aromatic resinous fragrance. Black cardammon offers smoky aroma without bitterness. Some describe its coolness as similar to mint. Indian cooking frequently incorporates green cardamom into dishes. Nordic countries utilize it extensively in baking traditions. Sweden, Norway, and Finland feature traditional treats like Scandinavian Yule bread. Swedish Kardemummabullar sweet buns rely on this spice. Finnish sweet breads include cardamom prominently. Middle Eastern cultures use green cardamom powder for sweet dishes. Coffee and tea preparations often blend with cardamom powder. Savoury dishes benefit widely from its presence. Yemeni hawaij mixes contain cardamom alongside other ingredients. Thai curry pastes incorporate both types regularly. Basmati rice garnishes sometimes feature individual seeds. Chewing gum alternatives exist using single seeds. Wrigley company includes cardamom in Eclipse Breeze Exotic Mint packaging. The product claims cardamom neutralizes toughest breath odors. Aromatic bitters, gin, and herbal teas also contain the spice. Korean tea called uses Tavoy cardamom and red cardamom varieties. Saudi Arabia and Kuwait lead importers of cardamom products. Eighty percent of total consumption occurs within the Middle East region.

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