18 Jul 2012
in Botanical Profiles Tags: botanical perfume, botanical profiles, Cardamom, cardamom essential oil, Elettaria, essential oil, essential oil profiles, Fragrance, Natural Perfume, Perfume, Zingiberaceae
Cardamom (or cardamon) refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Nepal and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery, outer shell and small black seeds. Today, the majority of cardamom is still grown in southern India, although some other countries, such as Guatemala and Sri Lanka, have also begun to cultivate it. Elettaria pods are light green while Amomum pods are larger and dark brown.
It is the world?s third most expensive spice by weight, outstripped in market value only by saffron and vanilla.
The word ?cardamom? is derived from the Latin cardamomum, itself the latinisation of the Greek ?????????? (kardamomon), a compound of ???????? (kardamon), ?cress? + ?????? (amomon), which was the name for a kind of an Indian spice plant.? The earliest attested form of the word is the Mycenaean Greek ka-da-mi-ja, written in Linear B syllabic script in the list of flavourings on the ?Spice? tablets found among palace archives in the House of the Sphinxes in Mycenae.
The two main genera of the ginger family named as forms of cardamom are distributed as follows:
- Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia.
- Amomum (commonly known as black cardamom, brown cardamom, kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white cardamom, or red cardamom) is distributed mainly in Asia and Australia.
The two types, ?????????? and ?????? were distinguished in the fourth century BCE by the Greek father of botany, Theophrastus, some of whose informants told him they came to Greece from the land of the Medes in northern Persia, while others were aware it came originally from India.
Elettaria cardamomum is used as a food plant by the larvae of the moth Endoclita hosei.
There were initially three natural varieties of green cardamom plants.
- Malabar (Nadan/Native), as the name suggests, is the native variety of Kerala. These plants have panicles which grow horizontally along the ground.
- Mysore, as the name suggests, is a native variety of Karnataka. These plants have panicles which grow vertically upwards.
- Vazhuka is a naturally occurring hybrid between Malabar and Mysore varieties, and the panicles grow neither vertically nor horizontally, but in between.
Recently, a few planters isolated high-yielding plants and started multiplying them on a large scale. The most popular high-yielding variety is ?Njallani?. ?Njallani, also known as rup-ree-t, is a unique high-yielding cardamom variety developed by an Indian farmer, Sebastian Joseph, at Kattappana in the South Indian state of Kerala.? K J Baby of Idukki district, Kerala, has developed a purely white flowered variety of Vazhuka type green cardamom having higher yield than ?Njallani?. The variety has high adaptability to different shade conditions and can also be grown in waterlogged areas.
Both forms of cardamom are used as flavorings in both food and drink, as cooking spices and as a medicine. E. cardamomum (the usual type of cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked sometimes.
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint.
Green cardamom is one of the most expensive spices by weight, but little is needed to impart the flavor. It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1? teaspoons of ground cardamom.
It is a common ingredient in Indian cooking and is often used in baking in Nordic countries, such as in the Finnish sweet bread pulla or in the Scandinavian bread Julekake. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom pods are ground together with coffee beans to produce a powdered mixture of the two, which is boiled with water to make coffee. Cardamom is used to some extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a mihbaj, and cooked together in a skillet, a mehmas, over wood or gas, to produce mixtures as much as 40% cardamom.
In South Asia, green cardamom is often used in traditional Indian sweets and in masala chai (spiced tea). Black cardamom is sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice and other dishes. It is often referred to as fat cardamom due to its size. Individual seeds are sometimes chewed and used in much the same way as chewing gum; it is even used by Wrigley?s (?Eclipse Breeze Exotic Mint?) where it states ?with cardamom to neutralize the toughest breath odors.? It has been known to be used for gin making.
Green cardamom is broadly used in South Asia to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It also is used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom. Amomum is used as a spice and as an ingredient in traditional medicine in systems of the traditional Chinese medicine in China, in Ayurveda in India, Pakistan, Japan, Korea and Vietnam. Species in the genus Amomum are also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum cultivated in China, Laos and Vietnam is used in traditional Chinese medicine to treat stomach issues, constipation, dysentery, and other digestion problems. Tsaoko cardamom Amomum tsao-ko is cultivated in Yunnan, China and northwest Vietnam, both for medicinal purposes and as a spice. Increased demand since the 1980s, principally from China, for both Amomum villosum and Amomum tsao-ko has provided a key source of income for poor farmers living at higher altitudes in localized areas of China, Laos and Vietnam, people typically isolated from many other markets. Until recently, Nepal had been the world?s largest producer of large cardamom. Guatemala has become the world?s biggest producer and exporter of cardamom, with an export total of US$ 137.2 million for 2007.
Cardamom (Elettaria cardamomum) essential oil is a a coloreless to pale yellow liquid displaying a warm, rich, spicy-aromatic bouquet with a penetrating camphoraceous-medicinal topnote and a?lovely balsamic-woody dryout.
In natural perfumery used in spice accords, Oriental bases, incense creations, ayurvedic compositions, chypre, fougere, men?s colognes, high class florals, culinary perfumes.
?In perfumery it will not only impart spiceness, but also a warm, sweet note which fits into floral bases such as muguet and rose. ..The oil imparts warmth in Oriental perfume bases, chypres and face powder perfumes.?-Steffen Arctander.
Cardamom (Elettaria cardamomum) co2 select extract? from Guatemala is a pale yellow to brown liquid displaying a rich, warm, spicy-aromatic bouquet with a lovely sweet balsamic, delicate floral undertone of good tenacity.
In perfumery can be used as a warm accent note in floral perfumes, oriental bouquets, culinary creations, incense blends, chypres, after shave lotions, spice accords.
(info via White Lotus Aromatics Blog)
Like this:
Be the first to like this.
Source: http://esscentualalchemy.wordpress.com/2012/07/18/cardamom/
dancing with the stars results 2011 ali fedotowsky ali fedotowsky krill oil krill oil black friday 2011 rhodium
