Herbs and spices have been used around the globe for thousands of years as culinary ingredients. Many of these herbs and spices are also widely celebrated for their medicinal and health-supporting properties. One such spice is cardamom.
Few flavors in this world can compare to the aromatic complexity of cardamom. Aptly nicknamed the “queen of spices,” cardamom has the power to enliven baked goods, provide a lush backbone to herbal teas and temper strong flavors with a mellow hint of something in bloom.
Cardamom is made from the seeds of two species of plants in the ginger family (Zingiberaceae), namely, Elettaria cardamomum and Amomum subulatum. The seeds are found in small, spindle-shaped pods, which have triangular cross-sections and paper-like outer coverings. Although the seeds are black, cardamom pods differ in color and size depending on the species.