Cardamom

Alternate name: Cardamon

Scientific name: Elettaria and Amomum carda moms

Available forms: Whole and ground

What do Scandinavian pickled herring and a good Indian curry have in common? Cardamom of course! Although the similarities of these two culinary traditions end here, it is nonetheless fascinating to imagine Vikings (circa 800 AD) sailing back from their exploration of the Middle East with a supply of cardamom pods– altering the course of Nordic culinary history in the process.

Indigenous to the Malabar region on the southwest coast of India, cardamom is part of the ginger (Zingiberaceae) family and is sold in two varieties, black (Amomum) and green (Ellateria). In both cases it is the dried seed pod from the cardamom plant that has the aromatic and flavoring properties. Brown pods have a shriveled husk and are approximately half an inch long, whereas green pods (the variety more commonly found outside of India and the Middle East) are slightly smaller. Both are pungent and fruity and if used too liberally can be overpowering. This spice is most often found as whole pods because this form holds its flavor best; however, inside the pods are a number of tiny black seeds that can be ground with a mortar and pestle. This process is time consuming and the resulting ground spice should be used immediately.