Cardamom is found in the form of a small pod with black seeds inside. Both the seeds and the pod give a pleasant aroma and flavor. Therefore, they are used as flavoring agents in Indian cuisine. Its use is just not just limited to hot and spicy dishes; the seeds are also added to desserts and beverages to complement the sweet flavor. Cardamom tea is a very famous beverage, along with ginger tea, in India.
It is believed that cultivation of cardamom began in the tropical and humid climate of the Western Ghats in India. In botanical terms, cardamom belongs to the family of Zingibercease and its scientific name is Elettaria cardamomum. There are two main types or subspecies of cardamom. Their scientific names are Elettaria, which is called green or true cardamom, and Amomum, which stands for black, white, or red cardamom.
The Spices Board of India recognizes three varieties of cardamom, which include the Malabar, Mysore and Vazhukka varieties. There is another variety of cardamom, named Njallani, which has become very popular along with the three normal varieties. This variety was developed by a small farmer named Sebastian Joseph from the Idukki district in Kerala.
Cardamom is rich in various vitamins and micronutrients as wel. These include niacin, pyridoxine, riboflavin, thiamine, vitamin A, vitamin C, sodium, potassium, calcium, copper, iron, manganese, magnesium, phosphorous, and zinc.
