The sweetly aromatic cardamom is the fruit of a tropical plant related to ginger, and one of the world?s most expensive spices, after saffron and vanilla. Growing cardamom is extremely labor intensive. The tall plants, grown on plantations in Guatemala or India, flower for eight or nine months of the year. Each pod, or capsule, ripens slowly, but must be plucked when it is three-quarters ripe. After harvest, the pods are washed and dried.
The method of drying dictates the final color. White indicates the pods have been dried for many days in the sun leaving them bleached. Green pods have been dried for one day and night in a heated room. It is the three seeds inside each pod, however, that are considered the spice. Cardamom is essential to the cuisines of the Middle East and Scandinavia. Cardamom coffee or gahwa is a symbol of Arab hospitality.
For educational purposes only
This information is not intended to diagnose, treat, cure, or prevent any disease.