| Name in International
languages |
| Spanish |
Cardamomo |
| French |
Cardamome |
| German |
Kardamom |
| Swedish |
Kardemumma |
| Arabic |
Hal |
| Dutch |
Kardemom |
| Italian |
Cardamomo |
| Portuguese |
Cardamomo |
| Russian |
Kardamon |
| Japanese |
Karudamon |
| Chinese |
Pai-tou-k'ou |
| Hindi |
Illaichi |
|
|
| DESCRIPTION |
| Cardamom is a sweetly
flavoured, cooling spice. It is considered
the ‘queen’ among spices-pepper
being the ‘king’. |
| |
| India is perhaps the
oldest and the most prolific producer.
Cardamom grows profusely on the slopes
of the Western ghats of Kerala, Chennai
& Karnataka. |
|
|
|
| |
| Botanical name |
Family name |
Commercial part |
|
Zingiber officinale Roscoe
|
Zingiberaceae
|
The rhizome
|
|
| |
| USAGE |
| Cardamom is an aromatic and flavouring
agent. Powdered cardamom sprinkled at the end of
the cooking process gives a wonderful aroma. In
crushed form, it is used in sweet dishes. Cardamom
oil is used in perfumery, bakery products, health
foods, medicines and beverages. |
| |
|
|
