The name given to two species of plant from the ginger family:
elletaria cardamomum (green cardamom) and
cardamomum amomum (black or brown cardamom)
- native to southern India and Sri Lanka
- cardamom is used in two ways- the seeds can be removed from the pod and ground.
the pod is lightly bruised and used whole to infuse its unique flavour before being discarded.
- green cardamom- offers a warm, pungent flavour with camphor undertones, equally at home in both sweet and savoury dishes.
- the odour and flavour of cardamom is quite pronounced, reminiscent of lemon rind and eucalyptus