Cardamom

Cardamom is a perennial, herbaceous, rhizomatous plant that is part of the Zingiberaceae family. Originally from India and Sri Lanka, it is grown in tropical areas of Southeast Asia. Its stems can reach up to 3 meters in height and bear dark green evergreen leaves. It produces white flowers with purple stripes. The fruit contains fragrant seeds which, once gathered and dried, give the spice the same name as the plant. Cardamom has been known and used in India since 30 B.C. Arab merchants began exporting the spice to Europe: the Greeks and Romans used the spice to make perfumes and also in culinary preparations. Dioscorides cites cardamom as a medicinal plant. Cardamom is commonly used in Indian cuisine (mostly in curry), as well as in teas, other drinks and dishes. In the Middle East, it is used to flavour coffee and other traditional dishes.