Cardamom: the effect of the spice
Cardamom is an aromatic spice with a long tradition and a wide range of uses. Whether in the kitchen or in naturopathy, its essential oils not only provide a special flavour, but also a pleasant sense of well-being. Find out more about the origin, uses and effects of cardamom.
The key points
- Cardamom is a versatile spice with a mildly sweet and fresh or smoky flavour – depending on the variety.
- Green cardamom isn’t just for Christmas baking; it’s also perfect for bread, desserts and savoury dishes.
- The essential oils create the special flavour that can have a soothing effect on the stomach and digestion.
- Whole capsules retain their flavour better than the powder – it is better to buy small quantities. When stored in a cool, dry place, cardamom stays fresh and aromatic for a long time
Cardamom – origin of the powerful flavour
Cardamom originates mainly from India and Sri Lanka. Its aromatic properties are hidden inside its sticky, dark-brown and two-millimetre-long seeds, housed in unassuming triangular capsules. The capsules grow on a bush that reaches about two metres in height and which is a member of the ginger family. It’s important to note, that there are black and green types of cardamom, which come from different kinds of plants.
Cardamom only becomes truly flavourful once it is harvested just before being completely ripe and is then dried out. Then the essential oils achieve their full potential and unleash the full effect of the cardamom. This flavour manifests in green cardamom with a sweet, floral spiciness, similar to menthol, camphor or eucalyptus. Black cardamom, in contrast, tastes completely different. Its earthy, smoky note is therefore not suitable for all types of dishes.
The essential oils of cardamom seeds have also been shown to have a positive effect on health and well-being. The spice helps to reduce bloating, can also alleviate stomach complaints and stimulates the appetite. This has made the healthy cardamom highly valued in Ayurvedic medicine. However, these properties have not been definitively proven by science yet.
Seasoning with cardamom
Green cardamom is also included in well-known spice mixes such as curry powder, garam masala and raz el hanout, in addition to being added to Christmas baked goods. The spice also adds refinement to savoury dishes such as marinades, sauces, soups, stir-fried rice and vegetables, and meat and fish dishes. Green cardamom also combines well with normal bread and all kinds of sweet dishes popular year-round.
To preserve the flavour of dishes prepared with aromatic spices such as cardamom, they should be stored under ideal conditions. Liebherr fridges ensure that, thanks to BioFresh technology, the flavour is preserved through constant, low temperatures and precisely controlled humidity. Special zones offer dry or humid climate conditions as required – perfect for products with varying degrees of sensitivity. Thanks to NoFrost, frozen products, such as spice mixes containing cardamom, remain free of frost and retain their full flavour.
How to get the most out of cardamom
In the case of green cardamom, you can usually choose between the powdered form or whole seed capsules. The capsules have the advantage that they preserve the flavour well for maximum effect. The important quality criteria of green cardamom are the integrity and the lime-green colour of the capsules.
Generally speaking, it is best to buy cardamom in small quantities for cooking and baking to avoid prolonged storage and the associated loss of flavour. Under the correct storage conditions however, cardamom powder can stay flavourful and delicious for up to a year. Capsules can sometimes last for up to three times as long. Always select a dry, cool and dark place for storage. Spice jars or airtight, dark spice glasses make for suitable storage containers. Before use, it is best to check whether your cardamom still has its typical, pleasant aroma – this is the only way to ensure that it will have the desired effect.
