Cardamom, Elettaria Cardamomum

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Did You Know? Cardamom, Elettaria cardamomum ● Chewed by ancient Egyptians, including pharaohs to clean their teeth. ● Esteemed as a perfume and worn by Greeks and Romans. ● Cardamom comes from the seeds of several plants which are both in the Zingiberaceae or ginger family. ● Black cardamom, Amomum subulatum and A. costatum are dried over an open fire and have a strong smoky, pine and camphor-like flavor. ● Black cardamom is used in bold flavored dishes such as those in Indian, Szechuan and Vietnamese cooking. ● Black cardamom is in the spice blend garam masala, meaning warming mixture, which is used as a rub or marinade. Cinnamon, cloves, black pepper and coriander seeds are also traditionally part of that blend. ● Green cardamom is most commonly the one referred to in recipes comes from the plant Elettaria cardamomum. ● Green cardamom has a spicy sweet flavor and is used in sweet and savory dishes from India to Scandinavia and around the world. ● Indian masala chai is a tea with a blend of spices in which green cardamom is a primary distinctive flavor. ● For centuries, cardamom oil has been used in Eastern medicine to treat digestive issues. ● Cardamom oil today is used to treat tooth and gum pain, indigestion, and bad breath. It is also used to flavor pharmaceuticals, and as a fragrance in body care products like soaps and perfumes as well as detergents. ● Most flavorful when seeds are removed from the seed pods and are freshly ground. ● Considered queen of the spice world and one of the most expensive, following saffron and vanilla. ©2019 by The Herb Society of America www.herbsociety.org 440-256-0514 9019 Kirtland Chardon Road, Kirtland, OH 44094.

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Amomum Compactum) and True Cardamom (Elettaria Cardamomum
NUSANTARA BIOSCIENCE ISSN: 2087-3948 Vol. 6, No. 1, pp.94-101 E-ISSN: 2087-3956 May 2014 DOI: 10.13057/nusbiosci/n060115 Short Communication:Comparisons of isozyme diversity in local Java cardamom (Amomum compactum) and true cardamom (Elettaria cardamomum) AHMAD DWI SETYAWAN1,♥, WIRYANTO1, SURANTO1, NURLIANI BERMAWIE2, SUDARMONO3 1Department of Biology, Faculty of Mathematics and Natural Sciences, Sebelas Maret University, Jl. Ir. Sutami 36a, Surakarta 57126, Central Java, Indonesia. Tel./fax.: +62-271-663375,♥email: [email protected] 2Indonesian Medicinal and Aromatic Crops Research Institute, Jl. Tentara Pelajar No.3, Cimanggu, Bogor 16111, West Java, Indonesia. 3Bogor Botanic Garden, Indonesian Institute of Sciences, Jl. Ir. H. Juanda No.13, Bogor16122, West Java, Indonesia. Manuscript received: 13 February 2014. Revision accepted: 28 April 2014. Abstract. Setyawan AD, Wiryanto, Suranto, Bermawie N, Sudarmono. 2014. Comparisons of isozyme diversity in local Java cardamom (Amomum compactum) and true cardamom (Elettaria cardamomum). Nusantara Bioscience 6: 94-101. Fruits of Java cardamoms (Amomum compactum) and true cardamoms (Elettaria cardamomum) had long been used as spices, flavoring agent, garnishing plants, etc. This research was conducted to find out: (i) variation of isozymic bands in some population of Java cardamoms and true cardamoms; and (ii) phylogenetic relationship of these cardamoms based on variation of isozymic bands. Plant material (i.e., rhizome) of Java cardamoms was collected from Bogor Botanical Garden, and plant material of true cardamoms was gathered from Indonesian Medicinal and Aromatic Crops Research Institute, Bogor, Indonesia. Ten accessions were assayed in every population. The two isozymic systems were assayed, namely esterase (EST) and peroxidase (PER, PRX).
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Well-Known Plants in Each Angiosperm Order
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Ethnomedicinal Profile of Flora of District Sialkot, Punjab, Pakistan
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Phylogeny and Taxonomy of the Genus Elettaria Maton
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Cardamom Ginger Quinoa Bowl.Indd
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N. Gautam et al. (2016) Int J Appl Sci Biotechnol, Vol 4(2): 139-149 DOI: 10.3126/ijasbt.v4i2.15104 Review Article TECHNOLOGY, CHEMISTRY AND BIOACTIVE PROPERTIES OF LARGE CARDAMOM (AMOMUM SUBULATUM ROXB.): AN OVERVIEW Nawaraj Gautam1,2*, Rewati Raman Bhattarai3, Bal Kumari Sharma Khanal4 and Prakash Oli5 1Faculty of Mathematics and Natural Science, University of Bergen, NO - 5020 Bergen, Norway. 2National Institute of Nutrition and Seafood Research, Nordnes 5817, Bergen, Norway 3Tribhuvan University, Central Campus of Technology, Hattisar, Dharan, Nepal. 4School of Agriculture and Food Science, The University of Queensland, St 6 Lucia, Qld 4072, Australia 5School of Agricultural & Wine Sciences, Charles Sturt University, Wagga Wagga, Australia. *Corresponding author’s email: [email protected] Abstract Large cardamom (Amomum subulatum Roxb.) is an aromatic and medicinal spice native to Eastern Himalayas belonging to the family Zingiberaceae. It is used as flavoring and preservative to different types of coffee, liquors, confections, beverages and tobacco. Volatile oil (2-4%) is the principal aroma-giving compound in large cardamom and 1,8- cineole is the major active compound after compound, in an extent 60 to 80% of the total volatile oil. Alcohol and aqueous extract of large cardamom have been reported to contain allopathic, analgesic, anti-inflammatory, antimicrobial, antioxidant, antiulcer, cardio-adaptogenic and hypolipidaemic activities. Large cardamom and its powder, oleoresin and essential oils have many culinary and therapeutic uses. Objectives of this review is to give short overview on the processing technology, chemistry, bioactivity and uses of large cardamom and its components. Keywords: Large cardamom; production; capsules; 1,8- cineole; bioactivity; uses Introduction (Gopal et al., 2012).
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20 FLAVOR INSIGHT 16 REPORT CARDAMOM By the Numbers A member of the ginger family, this aromatic spice is native to India and grows in many other tropical areas. Cardamom seeds are encapsulated in small pods about the size of a cranberry. Cardamom has a strong, pungent flavor with notes of lemon, smoke and mint. It is widely used to flavor dishes from stews and curries to desserts. Let’s take a look at the various forms of cardamom on the menu, in social media, and in new products. 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com Cardamom Spotlight There are several mentions of cardamom in social media. Here are some of the highlights. • A quick Twitter search provides tweets mentioning cardamom with recipes for coffee cardamom walnut cakes, nutty cardamom fro-yo cups and a pistachio cardamom cake. • While perusing Pinterest, cardamom pins were spotted with a good variety of food and beverage recipes, but mostly recipes for cake and cookies. Some of the recipes include: cardamom spiced ginger cookies, cinnamon cardamom cake with maple pecan frosting, pistachio cardamom coffee cake and even cardamom coffee. • On Food.com 4,238 recipes appear if you search for cardamom. Recipes include cardamom lassi, cardamom tea, pear cardamom bread and Christmas cardamom butter cookies. • The New York Times website introduced “Hot Cereal 30 Ways at Oatmeals in Greenwich Village.” Cardamom is featured on the menu in their Indian Spiced Oatmeal with flavors of chai, Pistachio Cardamom Cake cardamom and crystallized ginger for a touch of crunch, mixed with almonds, raisins and a splash of coconut milk.
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