Cardamom

Cardamom is a perennial, herbaceous, rhizomatous plant part of the Zingiberaceae family. Originally from India and Sri Lanka, it is grown in tropical areas of southeast Asia. Its stems can reach a length of 3 meters and have dark green evergreen leaves. It develops white flowers with purple stripes. The fruit contains fragrant seeds, which, once gathered and dried, give the spice the same name as the plant. Cardamom has been known and used in India since 30 B.C. Arab merchants began exporting the spice to Europe: the Greeks and Romans used it to make perfumes and also used it in culinary preparations. Dioscorides cites cardamom as a medicinal plant. Cardamom is commonly used in Indian cuisine (mostly in curry) but is also used in teas, other drinks and dishes. In the Middle East, it is used to flavour coffee and other traditional dishes.