Spice Guide Entry For: Cardamom

This is the description page for Cardamom (Aframomum spp or Elettaria cardamomum) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the spice: Cardamom.

Cardamoms are members of the ginger family, the Zingiberaceae and both the entire seed pods and the seeds themselves can be used as a spice. Although Indian greed cardamom (sometimes known as 'True Cardamom' is by far the most familiar, there are in fact four related species, distributed from Africa to Australasia, that yield four seprate and distinct spices, with distinct yet related sensory qualities:

Alligator Pepper

Alligator Pepper (also known as Mbongo Spice, Hepper Pepper) is a West African spice obtained from one of the plants Aframomum danielli, Aframomum citratum or Aframomum exscapum (generally the commonest) which gives pungent, peppery flavor. These plants are herbaceous perennials of the ginger family and, like the Grains of Paradise, below, thay are natives of swampy habitats along the West African coast. Unlike Grains of Paradise, however, the whole pod is sold and once opened the reason for the spice's common name of 'alligator pepper' is revealed as the individual seeds have a papery skin covering them and it's this that yields an alligator skin-like appearance leading to the common name. In this respect Alligator Pepper differs from Grains of Paradise and this is the best way of separating the two cardamom types. Alligator Pepper is a common spice in West African cuisine where it adds both heat and a spicy aroma to the classic 'soups' (stews) of the region. As 'Mbongo spice' it is often sold as the grains themselves, devoid of the outer coat and the papery skin. Mbongo spice is most commonly either Aframomum danielli or Aframomum citratum and has a more floral aroma than Aframomum exscapum.

Black Cardamom

Black cardamom (also known as: Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white or red cardamom) represents the seed pod of Amomum subulatum or Amomum tsao-ko, plants in the genus Amomum. This plant is distributed mainly in Asia and Australia with Amomum subulatum (also known as Nepal cardamom) bearing smaler pods that are primarily used in the cuisines of India whilst Amomum tsao-ko has larger pods that are most notably used in the cuisine of the Sichuan province of China. The seed pods are black, hence the name and they have an intense smoky and slightly earthy flavour which is distinctly different from green cardamom and they are only ever used in savory dishes. This is a very important spice in Indian cuisine where it is generally used in savoury dishes and pickles. Like green cardamom either the entire seed pod or just the seeds themselves can be used. In comparison with green cardamon the black cardamom pods are about five times as large.

Grains of Paradise

Grains of Paradise (also known as Guinea pepper, Melegueta pepper and Guinea grains) is a West African spice obtained from the plant Aframomum melegueta which gives pungent, peppery flavor. The plant is an herbaceous perennial and native to swampy habitats along the West African coast. Its trumpet-shaped, purple flowers develop into 5 to 7 cm long pods containing numerous small, reddish-brown seeds. Grains of paradise are commonly employed in the cooking styles of West Africa and also North Africa, where they have been traditionally imported via caravan routes through the Sahara desert. In Europe, they enjoyed a short-lived popularity in the 14th century, when Portuguese sailors reached West Africa in their first steps to establish a sea route to India. Unlike the other cardamoms this spice is most readily attained in seed rather than whole pod form. They have a fiery, rather peppery taste and a great ‘cardamom-like’ aroma (as one might expect from the familial relationship). For seasoning use as you would black pepper. It is also one of the crucial ingredients in the classic Tunisian five-spice blend.

Green Cardamom

Green Cardamom (also known as 'True Cardamom') is the seed pod of the plant Elettaria cardamomum. This is a native of southeastern Asia from India south to Sri Lanka and east to Malaysia and western Indonesia, where it grows in tropical rainforests. It is a pungent aromatic herbaceous perennial plant growing to 2–4 m in height. The leaves are alternate in two ranks, linear-lanceolate, 40-60 cm long, with a long pointed tip. The flowers are white to lilac or pale violet, produced in a loose spike 30-60 cm long. The fruit is a three-sided yellow-green pod 1-2 cm long, containing several black seeds contained in three linked ranks. The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines either whole or in a ground form. Ground cardamom is an ingredient in many Indian curries, and is a primary contributor to the flavour of masala chai. In the Middle East and Iran, cardamom is used to flavour coffee and tea. Cardamom can also be used to flavour milk in the generation of custards and cakes. Indeed, unlike all the other cardamoms, above, green cardamom is used in both sweet and savory dishes. The seed pods are usually used for infusion and subsequently removed. The seeds can be isolated by crushing the pods and separating the seeds. In terms of flavour green cardamom is warm with slightly bitter/sweet aroma. It is used in many North Indian dishes and is suitable for both sweet and savory dishes

Mbongo Tjobi
Berbere Spice
Chicken Albufera
Lamb Koftas
Ras el hanout
Lamb Rogan Josh
Pears in Confit
Tunisian Five Spice
West African Fish Rub
Berbere Spice
Peeres in Confyt
Hypocras
Special Curry Powder
Cape Curry Powder
Chicken Cafréal
West African Curry Powder
Garam Masala
Spinach and Yoghurt Soup
Mulligatawny Soup
South African Vegetable Biryani
Lamb With Cardamom
Russian Cardamom Mead
Zanzibar Pilau
Comoronian Chicken Curry
Piri-piri Ketchup