Cardamom

Cardamom (Elettaria cardamomum) is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both types of cardamom, green and black, are used extensively in South Asian and Middle Eastern cuisines, as well as in Scandinavian countries. It is a fragrant spice known for its warm, pungent, and slightly citrusy flavor profile. The pods, which contain the seeds, are often used whole or ground and add a complex aroma to both sweet and savory dishes. cardamom is also believed to have medicinal properties and has been used traditionally to aid digestion and freshen breath. It is one of the world's most expensive spices, second only to saffron and vanilla.

Cardamom meaning with examples

• The aroma of cardamom filled the air as the chef prepared the traditional Indian dessert, gulab jamun. The cardamom was crushed and added to the syrup, giving the sweet treat a unique flavor that delighted everyone's taste buds. Its exotic scent and subtle warmth complemented the rich, syrupy sweetness perfectly, a testament to the spice's versatile charm in culinary applications.
• As the cool evening air embraced us, my grandmother would prepare spiced tea. cardamom was the main ingredient, combined with cinnamon and cloves. The combination, brewing in the pot, was a comforting ritual that always signaled the arrival of autumn. Its warming properties and sophisticated essence made it a soothing addition to any cup.
• The baker carefully measured the cardamom for the Swedish cardamom buns, known for their rich and aromatic flavour. The fine, aromatic spice was incorporated into the dough and the glaze, producing a treat that was truly unforgettable, as it danced with scents across the palate. Its unique character elevated the baked goods, making them a Scandinavian favourite.
• In the bustling spice market, the merchant proudly displayed the fresh green cardamom pods, their vibrant color and captivating fragrance drawing customers in. The cardamom, with its distinct allure, would feature in many curry pastes and was a vital ingredient for every dish of their unique cuisine, as its versatility helped make each flavor exceptional.