Cardemon - Elettaria cardamomum - Spice
Blending Note: Middle
Main Benefits: uplifting and energizing
Other Producers: Guatemala, China, Laos, Vietnam
Allergy Warning: Do not use on children
Two types of cardamom were distinguished in the fourth century BCE by the Greek father of botany, Theophrastus. Theophrastus and informants knew that these varieties were originally and solely from India. The word "cardamom" is derived from the Latin cardamomum which is the Greek kardamomon a compound of cardamom. The earliest attested form of the word cardamom signifying cress is the Mycenaean Greek. The modern genus name Elettaria is derived from the local name. The root ēlam is attested in all Dravidian languages. The early 21st century, Guatemala had become the largest producer of cardamom in the world, with an average annual yield between 25,000 and 29,000 tonnes.
The plant was introduced there in 1914 by Oscar Kloeffer, a German coffee planter. India, formerly the largest producer, since 2000 has been the second worldwide, generating around 15,000 tonnes annually. Increased demand since the 1980s, principally from China, for both A. villosum and A. tsao-ko, has been met by farmers living at higher altitudes in localized areas of China, Laos, and Vietnam, people typically isolated from many other markets. They have derived important revenue from cardamom cultivation. Nepal was previously the world's largest producer of large cardamom.
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more Smokey, though not bitter, aroma, with a coolness some consider similar to mint. Green cardamom is one of the more expensive spices by weight
There are two main types of cardamom: True or green cardamom comes from the species Elettaria Cardmomum and is distributed from India to Malaysia. Black Cardamom also known as brown, greater, large, longer, or Nepal cardamom, comes from species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim and parts of Darjeeling district in West Bengal of India, and Southern Bhutan.
Both forms of cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine. Green cardamom is used as a spice, a masticatory, and in medicine and can also be smoked. Cardamom Essential Oil is a beautiful and intriguing oil to explore for both aromatic and therapeutic blending. Aromatically, Cardamom Essential Oil is a spicy-sweet middle note that blends well other spice oils, citrus oils, wood oils, and so many other oils. It's not oil that you generally use as a single-note though many do enjoy diffusing it on its own. But Cardamom Essential Oil shines as a "team player" when blended with other oils. It makes an ordinary blend come to life. Cardamom essential oil is extracted by steam distillation. The seeds are used for extraction. The oil is a clear colour and the consistency thin. The aroma is a medium strength.
Stress, Depression, Fatigue, Despair.
Cooking, Tea, Massage, Burners, Incense