The aromatic fruit, or capsule with its seeds, of several plants of the Ginger family growing in the East Indies and elsewhere, and much used as a condiment, and in medicine.
Due to the Arabic trade with India this spice is a common ingredient in recipes from the Middle East and Eastern Europe.
This sweet-smelling spice can be used to aid digestion and makes an excellent bath oil as a tonic which refreshes and invigorates.
Aromatic seeds used for baking, flavoring coffee and exotic Scandinavian and Indian dishes. Excellent when freshly ground.
Strong aromatic green or black spice that is a member of the ginger family.
The pods of an aromatic Indian plant related to the ginger family. The seeds of the pods are dried and used as a spice. It is a very expensive spice. cardamom is used mostly in Indian cooking. However, it also shows up in Scandinavian, spicing up wines, stewed fruits, etc., and in Arabic cooking (called hale) as an accompaniment to coffee. Back to the top
an aromatic spice sold in pods, as seeds and (most conveniently) in ground form. It is a relative of ginger. Find it in the spice section of your health food store or supermarket.
The tastiest cardamom comes in green pods available in Indian markets.
(KAR-duh-muhm): A relative of ginger native to India, this aromatic spice is used widely in Scandinavian and Indian cooking. It comes ground or in a pod containing small black seeds. The pods can be easily crushed with a mortar and pestle to release the spicy-sweet seeds.
seeds are aromatic seeds that provide a spicy-sweet flavor. Ground cardamom is one of the most expensive spices in the world and can be found in most spice sections.
(Ellataria cardamomum) One of the world's most ancient spices. Cardamom pods come from plants in the ginger family. Best when freshly ground.
KAR-duh-muhm] A member of the ginger family, this aromatic spice is native to India and grows in many other tropical areas including Asia, South America and the Pacific Islands. Cardamom seeds are encapsulated in small pods about the size of a cranberry. Each pod contains roughly 17 to 20 tiny seeds.
An expensive spice with an exotic flavour. Can be purchased in pod, seed or ground form.
rhizomatous herb of India having aromatic seeds used as seasoning
aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
aromatic spice with a lime & liquorice perfume
An aromatic spice from southwestern India. The spice has a pungent aroma and a warm, spicy-sweet flavour and is widely used in Scandinavian and East Indian cooking. Cardamom is better bought in the pod as the ground seeds soon lose their flavour. Remove the seeds and grind them or grind the whole pod, quickly done with a pestle and mortar. If using cardamom to flavour dishes such as stews and curries, lightly crush the whole pod and add it to the mixture: the shell will disintegrate while the dish cooks. Be frugal when using cardamom - a little goes a long way.
native to Asia; should be finely ground for soaps and bath products; considered warming, uplifting and an energizer; offers a warm spicy fragrance
Elaichi. Various types, notably green, white, and brown. One of the most aromatic and expensive spices.
This spice, from the ginger family, has a sweet, ginger-like flavor. Available as seeds or ground. Recipes: Apple Pie Spice Cardamom Cookies Ethiopian Spice Rub
An aromatic spice. The smaller variety with yellowish pods is generally used for Indian and Western types of sweets, cakes, etc. It is also used along with other spices for curries, pulaos, and biryanis. The larger variety with dark brown pods is used entirely for curries, pulaos, and biryanis, either whole or powdered.
Sweet aromatic seed used ground, for seasoning.
This highly perfumed spice is native to India but varieties of it are now grown in warm, tropical countries throughout the world. Its small, elongated pods contain about 20 round seeds. In Indian cuisine, green and black cardamom pods are often added whole or gently crushed to stews and pilafs, or the seeds may be ground to a powder and used in curries or in the spice mix garam masala. Ground white cardamom is a popular ingredient in Scandinavian cuisine, especially in baked goods like stollen or butter cookies, and in fruit sauces. Stored in glass jars in a cool, dark place, the whole pods will keep indefinitely. Once ground, the spiceÂ's essential oils begin to dissipate and the powder loses some of its pungency, so it is best to purchase small amounts of ground cardamom to or to grind the seeds as needed.
This ancient spice is a very pleasant tasting digestive remedy for colic, griping, wind and bloating. It is reputed to sweeten the breath and act as a tonifying aphrodisiac.
Aromatic spice, member of the ginger family, used to flavour Arabic coffee, yoghurt and stews
Seed with aromatic flavor - 4 whole pods make 1/4 teaspoon ground cardamom
The seed of the plant is the actual spice, but often it comes in the pod, dried. Unless you get it in powder form, it is necessary to grind it in a mill or with a mortar and pestle and separate the shell from the seed using a sieve to separate them. With hints of coriander and white pepper, cardamom is commonly used in pastries like apple pie, breads like brioche, an additive to a coffee blend, or as an addition to sausages and ground beef.
Oil distilled from the cardamom plant, a member of the ginger family. It leaves a spicy floral impression. It is second only to saffron as the world's most expensive spice. In India, cardamom grains are chewed to freshen the breath.
An aromatic spice native to India.
This member of the ginger family is native to India and is supplied encased in its pod. Remove the sweet, strong-flavored seeds from the pod and crush them before using them. Cardamom has a distinctive flavor but is commonly substituted for cinnamon. When buying whole cardamom, keep in mind that the palest pods contain the most flavorful seeds. Cardamom is also available ground, but ground cardamom loses its potency soon after the jar is opened.
the spicy and sweet relative of ginger
Next to saffron, the world's most expensive spice. Cardamoms grow mainly in India and Ceylon, and are the seed pods of a member of the ginger family. The dried seed pods are either pale green or brown, according to variety. Sometimes they are bleached white. They are added, either whole or bruised, to pilaus and other rice dishes, spiced curries and other preparations or sweets. When using whole pods, lightly bruise them before adding to the dish.
a relative of ginger and native to India; comes ground or in a pod containing small black seeds; pods can be easily crushed to release the spicy-sweet seeds; used widely in Scandinavian and Indian cooking
A pungent aromatic spice that is a member of the ginger family. Widely used in Scandinavian and East Indian cooking. A little of this spice goes a long way.
Hailing from southeast Asia these highly aromatic small black seeds are enveloped by papery pods usually pale green but also available in black at Indian grocery stores. This spice may be used whole to flavor grains drinks or curries. Alternatively the seeds may be removed from the pods and ground for a more pronounced flavor.
An aromatic spice indigenous to south India and Sri...