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Topic: Cardamom

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	GourmetSleuth - Cardomon, Cardamom
		Cardamom (frequently misspelled and mispronounced "cardamon") is the common name for certain plant species native to
		The true cardamom has large leaves and white flowers with blue stripes and yellow borders; it grows to about 3 m (about 10 ft) in height.
		The fruit is a small capsule with 8 to 16 brown seeds; the seeds are used as a spice.
	www.gourmetsleuth.com /sr_cardamon.htm (201 words)

	Cardamom - LoveToKnow 1911
		CARDAMOM, the fruit of several plants of the genera Elettaria and Amomum, belonging to the natural order Zingiberaceae, the principal of which is Elettaria Cardamomum, from which the true officinal or Malabar cardamom is derived.
		It is a native of the mountainous parts of the Malabar coast of India, and the fruits are procured either from wild plants or by cultivation throughout Travancore, western Mysore, and along the western Ghauts.
		Cardamoms generally are possessed of a pleasant aromatic odour, and an agreeable, spicy taste.
	www.1911encyclopedia.org /Cardamom (436 words)

	Cardamom
		Cardamom (Elettaria cardamomum) is a pungent aromatic spice belonging to the Zingiberaceae family.
		The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and Asian cuisine either whole or in a ground form.
		Cardamom was first used around 700 CE and was imported to Europe for the first time in around 1200.
	www.xasa.com /wiki/en/wikipedia/c/ca/cardamom.html (211 words)

	Out of the Frying Pan! Herb & Spice Encyclopedia: Caradmom (Site not responding. Last check: )
		Cardamom has a lovely sweet, warm aroma and flavor with a lemony layer and a eucalyptus-like kick.
		The most cardamom is the green type; the less common fl cardamoms have a coarser flavor and are usually only used in certain slow-cooked Indian dishes.
		Cardamom is thought to have aphrodisiac effects, and, like caraway and aniseed, it's a wonderful breath sweetener and helps eradicate garlic or alcohol breath.
	www.outofthefryingpan.com /spices/cardamom.shtml (283 words)

	All about Cardamom
		Cardamom, sometimes called Grains of Paradise, is a pungent, aromatic herb first used around the eighth century, and is a native of India.
		The spice known as cardamom is the fruit of several plants of the genera Elettaria belonging to the family Zingiberaceae, whose principal member is Elletaria Cardamomum.
		Cardamom is used in a variety of cuisines today, primarily in and around the Indian subcontinent and in Scandinavia.
	www.avalon.net /~slainte/cardamom.html (197 words)

	Indian Agricultural Resources - Horticulture
		Cardamom, popularly, known as Queen of Spices is native to the evergreen rainy forests of Western Ghats in South India.
		Cardamom is a herbaceous perennial having underground rhizomes.
		Cardamom is propagated mainly through seeds and also through suckers each consisting of atleast one old and a young aerial shoot.
	www.indiaagronet.com /indiaagronet/horticulture/CONTENTS/cardamom.htm (2540 words)

	uses of cardamom
		All the different cardamom species and varieties are used mainly as cooking spices and as medicines.
		Elettaria subulatum (the usual type of cardamom) is used as a spice, a masticatory, and in medicine; it is also sometimes smoked; it is used as a food plant by the larva of the moth Endoclita hosei.
		Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavour.
	www.spiceskerala.com /usesofcardamom.html (449 words)

	Cardamom Spice
		Grind cardamom from one of the whole forms of the spice to insure a superior flavor and aroma, both of which are quickly lost when the spice is pre-ground.
		Cardamom pods are produced by several varieties of perennial plants which are native to India and belonging to the ginger family (Zingiberaceae).
		Green cardamom is an essential ingredient in Indian cuisine, it is an ingredient in curry powder, the Garam Masala spice mixture, in sweets, and all kinds of savory foods.
	www.bulkpeppercorns.com /cardamom_spice (915 words)

	Cardamom
		Cardamom has been employed in Ayurvedic medicine for thousands of years and is an excellent remedy for many digestive problems, helping to soothe indigestion and gas.
		Cardamom has a pleasant taste and is often used in digestive remedies, its delicate flavor helping to counteract the taste of less palatable herbs.
		Cardamom is propagated from seed in autumn or by root division in spring and summer, and needs a shady position and rich and moist but well drained soil.
	www.herbs2000.com /herbs/herbs_cardamom.htm (461 words)

	Cardamom
		Cardamom, the dried fruit/seeds of a large plant native to south India, is one of the top three most expensive spices in the world (saffron and vanilla rank with it).
		Cardamom is the small, deep-brown fruit seeds of the Elettaria cardamomum, a fairly large tropical bush native to warm, damp climates.
		Cardamom seeds grow in dark green or brown almond or ovular shaped pods, which are roughly Â¼â- Â¾â of an inch in length and have a tough, wrinkled, papery surface.
	www.professorshouse.com /food-beverage/food/cardamom.aspx (912 words)

	Cardamom
		Cardamom is used as a spice primarily in Christmas baking, sausage mixtures, curry powder (for many Indian dishes and rice) and in the liqueur, flavors and fragrances and pharmaceutical industries.
		Cardamom should be transported in areas which exhibit the lowest temperatures during the voyage and are dry.
		Cardamom is sensitive to mechanical stresses If the outer fruit husk of the pods is broken as a result of rough handling, aroma is lost.
	www.tis-gdv.de /tis_e/ware/gewuerze/kardamom/kardamom.htm (1402 words)

	cardamom
		CARDAMOM or Elettaria Cardamomum Maton, rightly called as Queen of Spices is one of the most exotic and highly prized spices.
		The dried fruit of a herbaceous perennial, cardamom is grown mainly in Kerala, Tamilnadu and Karnataka, on the shady slopes of the western Ghats.
		Cardamom oil is a precious ingredient in food preparations, perfumery, health foods medicines and beverages.
	www.spiceskerala.com /cardamom.html (216 words)

	Little-used cardamom is undervalued; try it, then transform your kitchen \| www.azstarnet.com ®
		Cardamom is one of those obscure ingredients to which nobody pays much attention.
		The cardamom pod is green, the size of a coffee bean, with elongated ends.
		Indian cuisine includes cardamom in curry mixes, and it is often a part of the traditional spice blend called garam masala.
	www.azstarnet.com /food/125120.php (767 words)

	Cardamom from Herbal Extracts Plus
		Cardamom is well known as a digestive stimulant that improves the appetite and promotes circulation to the digestive system, helping to relieve nausea, vomiting, indigestion and colic.
		One of the oldest uses for Cardamom is for the relief of flatulence and the "griping" (grumbling and pain in the intestines and bowels) associated with gas.
		Cardamom is a warm, aromatic herb that has stimulating, tonic effects, especially on the lungs and is thought to improve circulation to the lungs.
	www.herbalextractsplus.com /cardamom.cfm (882 words)

	Cardamom
		Cardamom is a tall herb whose erect leafy stem can grow to nine feet, with shorter flowering stems that grow horizontally along the ground.
		The Malabar and Mysore types of true cardamom differ in the composition of their volatile oils, which also affects the presence of sugar in the mucilage surrounding the seeds.
		Thirdly, there are false cardamoms which are very closely related to the true ones and share some of their characteristics and, according to some, have no fewer than six genera that bear big brown cardamom fruits.
	www.innvista.com /health/foods/spices/cardamom.htm (589 words)

	Spices of India - Cardamom
		Cardamom the Queen of all spices has a history as old as human race.
		Cardamom is grown in Kerala, Tamil Nadu and Karnataka.
		Cardamom oil is an essential factor in food items and in preparation of certain medicines.
	www.webindia123.com /spices/cardamom.htm (184 words)

	Cardamom
		Cardamom is the best source of the stimulant compound cineole, which is present in most of all the herbs that aromatherapists recommend for fainting.
		In Guatemala, Cardamom was first introduced at the begining of the 20th century and its cultivation has increased rapidly, becoming in 1978-79, the main exporter worldwide.
		Powdered Cardamom sprinkled on cooked cereals and used in whole grain bread is useful in treating celiac disease (an intolerance for the gluten in grain commonly occurring in children, marked by frequent diarrhea and digestive problems).
	www.herbalhut.com /cardamom.htm (458 words)

	Cardamom
		Cardamom is the ground seed of a tropical fruit in the ginger family known as Elettaria cardamomum.
		In India Cardamom is traditionally used in curry blends, and in Scandinavian countries it is commonly added to breads; however, most of the world's Cardamom crop is used in Arabic countries as a flavoring for coffee.
		As early as the 4th century BC Cardamom was used in India as a medicinal herb.
	www.culinarycafe.com /Spices_Herbs/Cardamom.html (145 words)

	Cardamom Spice
		Grind cardamom from one of the whole forms of the spice to insure a superior flavor and aroma, both of which are quickly lost when the spice is pre-ground.
		Cardamom pods are produced by several varieties of perennial plants which are native to India and belonging to the ginger family (Zingiberaceae).
		Green cardamom is an essential ingredient in Indian cuisine, it is an ingredient in curry powder, the Garam Masala spice mixture, in sweets, and all kinds of savory foods.
	www.cardamomspice.com (881 words)

	Cardamom - Allrecipes
		Cardamom is the dried, unripened fruit of the perennial Elettaria cardamomum.
		Cardamom is used in Danish pastries, in Saudi Arabian, North African, Asian and Indian cooking and in spice blends such as garam masala, curry powder and berbere.
		Throughout the Arab world, cardamom is one of the most popular spices, with cardamom coffee being a symbol of hospitality and prestige.
	allrecipes.com /HowTo/Cardamom/Detail.aspx (384 words)

	Cardamom
		Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the “Queen of Spices”; because of its very pleasant aroma and taste.
		Besides India, cardamom is grown as a commercial crop in Guatemala and on small scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos, Thailand, Cambodia, Honduras, and Papua and New Guinea.
		Large Cardamom is cultivated in the Sub-Himalayan region of North Eastern India, Nepal and Bhutan.
	www.indianspices.com /html/s0621cdm.htm (562 words)

	Cardamom (Elletaria cardamomum), is used for colic as well as detoxifies caffeine from the body.
		Cardamom (Elletaria cardamomum), is used for colic as well as detoxifies caffeine from the body.
		The use of herbal remedies, including the herb cardamom (also known as NONE), classified as Elletaria cardamomum, are popular as an alternative to standard Western allopathic medicine for a variety of problems, including detoxifying the body from caffeine (after excessive coffee drinking), colic as well as bedwetting.
		Cardamom is also known as Elletaria cardamomum, and has certain therapeutic properties and the reported benefits of using it internally, in the form of a herbal tea (infusion) are listed below.
	www.ageless.co.za /cardamom.htm (541 words)

	Cardamom
		Cardamom has a warm, lemony flavor that goes well with many of the cinnamon-ginger-clove combinations we enjoy this time of year.
		The ground coffee is boiled with cardamom seeds, sugar and sometimes a pinch of saffron or cloves.
		White cardamom pods with bleached outer husks are also available at other stores, but some food writers find the bleaching process diminishes the cardamom flavor and can make it taste somewhat salty and bitter.
	www.moscowfood.coop /archive/cardamom.html (722 words)

	Flavor Profiles--Cardamom
		Cardamom (Elettaria cardamomum) comes from the same family as ginger and turmeric, but whereas those are edible rhizomes, cardamom is the seed pod of a tropical plant.
		In India, cardamom is important in many spice mixtures, especially garam masala, and some Arabic countries add ground cardamom to coffee.
		Cardamom's essential oils are volatile, so ground cardamom's flavor dissipates quickly.
	www.cookinglight.com /cooking/flavorprofiles/cardamom.html (181 words)

	CNN.com - Food Central - Key Ingredient - Cardamom: For sweet and savory - December 22, 2000
		Cardamom is found as a flavoring in coffee, tea, or whipped with cream as topping for desserts.
		Green cardamom is common to India, fl cardamom to Africa, and white or bleached cardamom to Scandinavia.
		Cardamom is usually sold in the pod or seeds are ground and sold as powder.
	www.cnn.com /FOOD/key.ingredient/cardamom (487 words)

	Spokane Spice Company. Cardamom - Ground (Site not responding. Last check: )
		Cardamom has a lovely sweet, warm aroma and flavor with a lemony layer and a eucalyptus-like kick.
		The most cardamom is the green type; the less common fl cardamoms have a coarser flavor and are usually only used in certain slow-cooked Indian dishes.
		Cardamom is thought to have aphrodisiac effects, and, like caraway and aniseed, it's a wonderful breath sweetener and helps eradicate garlic or alcohol breath.
	www.spicetradersnw.com /cardamom-ground.php (218 words)

	Cardamom Picture Monograph
		Formerly the terms lesser, middle and larger cardamoms were used to separate these various fruits, but these words have been used so differently by various writers that they no longer possess any precise signification.
		The odor of cardamom is fragrant, the taste warm, slightly pungent, and highly aromatic.
		Cardamom is a grateful aromatic, not strongly heating or stimulating, and useful chiefly as an adjuvant.
	www.herbdatanz.com /cardamom_picture_monograph.htm (2294 words)

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