Cardamom is well known as a spice used in Indian cooking and is one of the primary constituents of Garam Masala. It ranks up there as the 3rd most expensive spice in the world surpassed in price by weight to vanilla & saffron.
Ingredient: Green or Black Cardamom Pods Organic (Elettaria cardamomum or Amomum subulatum)
Many varieties of cardamom exist, but there are two genera which include cardamom plants. The first, known scientifically as Ellataria and commonly referred to as green or true cardamom, is found mainly in India. Cardamom grown in Asia is part of the genus Amomum, and goes by an assortment of common names, such as brown cardamom, Java cardamom, Bengal cardamom, Kravan, white cardamom, Siamese cardamom, and red cardamom.
Both Ellataria and Amomum are part if the Ginger family (Zingiberaceae).
As a member of the ginger family, cardamom grows perennially and produces vast, fleshy root structures known as rhizomes. It has large leaves, green and white flowers, an edible but slightly bitter fruit, and large seeds. The seeds contain volatile oil composed of acetic and formic acids. This volatile oil, which makes up about 5 percent of the seed’s mass, has aromatic and medicinal properties, and it is what makes cardamom so valuable.
Amomum subulatum, also known as Black cardamom, hill cardamom, Bengal cardamom, greater cardamom, Indian cardamom, Nepal cardamom, winged cardamom, big cardamon, or brown cardamom, is a perennial herbaceous plant in the family Zingiberaceae. Its seed pods have a strong, camphor-like flavor, with a smoky character derived from the method of drying.
There are many possible health benefits to this product. To learn more research online.