What Is Cardamom?

Cardamom is often referred to as the Queen of Spices. It’s the third most expensive spice in the world and also one of the oldest. As early as the 4th century BC, Cardamom was used in India as a medicinal herb to strengthen the heart and lungs, relieve pain, gas and sharpen the mind.

A relative to the ginger family, it is highly aromatic with a complex flavor profile that is hard to put into words - it defies the boundaries of normal sensory comparisons. It is compellingly strong, yet delicate; sweet, yet powerful; with an almost eucalyptus freshness.

Cardamom Pods

Open a jar of cardamom and the smell is unmistakable, unstoppable – sweet, exotic and dreamy. It is one of the most evocative and intoxicating smelling spices reminiscence of a wonderfully perfumed floral bouquet all wrapped up inside a single pod with a smell and taste quite unlike any other.

The Greeks and Romans imported it as a digestive aid. It has been said that Cleopatra found the scent of Cardamom so enticing that she would burn the crushed pods, instead of incense, before the arrival of Marc Anthony!

Cardamom's ability to enhance so many types of food is why it is combined with a wide range of other ingredients.

In Sweden, it has become a more popular spice than cinnamon. It is used in Danish pastries, Saudi Arabian coffee, North African cooking, Indian Chai tea and cooking, plus in spice blends such as Garam Masala, Curry powder, and Berbere.

It is native to the East originating in the forests of the Ghars in Southern India where it grows wildly. Today it also grows in Sri Lanka, Guatemala and Tanzania.