Cardamom

Elettaria cardamomum, known as green cardamom or true cardamom, is a commercially important spice used as a flavouring agent in many countries. Elettaria pods are light green and smaller, while Amomum pods are dark brown and larger.

Cardamom is cultivated mainly in India, Indonesia and Guatemala. In 2022, world production of cardamom, reported together with nutmeg and mace, was 138,888 tonnes, led by India, Indonesia and Guatemala, which together accounted for 85% of the total. In India, the state of Kerala is by far the most productive producer. Cardamom was introduced to Guatemala before World War I by the German coffee planter Oscar Majus Kloeffer. In 1979-1980, Guatemala surpassed India in worldwide production. Alta Verapaz Department produces 70 percent of Guatemala's cardamom. Of cardamom's total consumption, 80 percent occurs in the Middle East. In Middle Eastern countries, cardamom is used mainly for the preparation of Gahwa, or Arab coffee. The spice gives the brew a greenish tint and a heady fragrance.

The main constituents of the essential oil of cardamom are α-terpinyl acetate, the predominant one, followed by 1,8-cineole. In the oil of 22 cardamom accessions from southern India, α-terpinyl acetate ranged from 29.9 to 61.3% and 1,8-cineole from 15.2 to 49.4%. Further constituents include α-terpineol (0.83 to 13.2%), β-linalool (0.44 to 11.0%) and sabinene (1.9 to 4.9%). Oxygenated monoterpenes make up 81.6 to 92.5% of the oil, followed by monoterpene hydrocarbons at 6.2 to 14.5%. The composition of the oil may depend on the origin of the sample, the variety and the part of the plant used. 1,8-Cineole, one of the two main constituents, is also called eucalyptol or cineole, and it is a bicyclic ether with the formula C₁₀H₁₈O. It has a fresh camphor-like odor and a spicy, cooling taste. Alpha-terpinyl acetate has the formula C₁₂H₂₀O₂. Eucalyptol is used in flavorings, fragrances, and cosmetics.

Green cardamom is one of the most expensive spices by weight, but little is needed to impart flavor. It is best stored in the pod, as exposed or ground seeds quickly lose their flavor. Green cardamom is often used in traditional Indian sweets and in masala chai (spiced tea). Individual seeds are sometimes chewed and used in much the same way as chewing gum. Cardamom is also included in aromatic bitters, gin and herbal teas. Black cardamom is a different spice: at least two distinct species are called black cardamom, Amomum subulatum and Lanxangia tsaoko. Black cardamom has a more smoky, though not bitter, aroma, with a coolness comparable to mint. Its smoky flavour and aroma derive from traditional methods of drying over open flames. Unlike green cardamom, black cardamom is rarely used in sweet dishes.

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