Ingredient: Cardamom

Cardamom is a spice obtained from the seed pods of the cardamom plant (Elettaria cardamomum). This plant belongs to the ginger family and is native to the tropical regions of southern India. Cardamom has a strong, sweet and pungent taste and a pleasant, spicy aroma.

There are two main types of cardamom:

1. Green cardamom: This is the most commonly used variety. The green cardamom seeds are extracted from the green capsules, which are harvested unripe.

2. Black cardamom: This variety comes from a different type of cardamom (Amomum subulatum) and has a more intense, smoky flavour. The capsules are larger and darker than those of green cardamom.

Cardamom is used in many culinary traditions worldwide. It is used in sweet and savoury dishes, baked goods, drinks, spice blends and even in the flavouring of coffee. In Indian cuisine, cardamom is a common spice in curries and desserts. It is also often used in Scandinavian countries for baked goods and in Arabic cuisine for coffee.