About Elettaria cardamomum (L.) Maton
Elettaria cardamomum, commonly known as green cardamom or true cardamom, is a herbaceous perennial plant in the ginger family, native to southern India. It is the most common species whose seeds are used as the spice called cardamom, which has a strong aroma and is used in both savory and sweet cooking. It is widely cultivated in tropical regions, and is reportedly naturalized in Réunion, Indochina, and Costa Rica. Beyond its native range, it is also grown in Nepal, Vietnam, Cambodia, Thailand, Sri Lanka, and Central America. In India, the states of Sikkim and Kerala are the main producers of green cardamom, ranking highest in both cultivated area and total production. In ecology, E. cardamomum acts as a food plant for the larvae of the moth Endoclita hosei. For uses, the plant's green seed pods are dried, and the seeds inside the pods are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated cardamom species; for other types and uses, see the general entry for cardamom. True cardamom may have been used in Ayurveda medicine as early as the 4th century BC. Ground cardamom is an ingredient in many Indian curries, and is a primary contributor to the flavor of masala chai. In Iran and India, cardamom is used to add flavor to coffee and tea. It has also been used medicinally in traditional practices to treat nausea, kidney disorders, gum infections, and cataracts.
