Grains of Paradise, True cardamom, Malabar cardamom, එනසාල්
Syn.: Amomum cardamomum L., Alpinia cardamomum (L.) Roxb., Matonia cardamomum (L.) Stephenson & J.M.Churchill, Cardamomum elletari Garsault, Amomum ensal Raeusch., Cardamomum malabaricum Pritz., Elettaria cardamomum var. minus Watt, Zingiber minus Gaertn., Cardamomum minus (Gaertn.) Kuntze, Elettaria cardamomum var. minuscula Burkill
Family: Zingiberaceae
Description: Its long, lance-shaped leaves are arranged alternately along the stems, with sturdy stems bearing clusters of small, pale green or white flowers with delicate purple veins. The plant produces small, pod-like fruits, which contain the highly aromatic seeds that are the primary culinary and medicinal parts. Cardamom seeds are prized for their warm, slightly sweet flavor and are commonly used as a spice in both savory and sweet dishes, imparting a distinct aroma and taste. Additionally, cardamom is valued for its medicinal properties, often used in traditional medicine to aid digestion, freshen breath, and alleviate respiratory issues.
Substitutions: Amomum krervanh (Siam cardamom): Also known as Thai cardamom, it shares a similar flavor profile to green cardamom but is slightly more pungent and smoky. Amomum subulatum (Black cardamom): Although belonging to a different variety within the same genus, black cardamom can be used as a substitute in certain dishes, although it has a more robust, smoky flavor compared to green cardamom.
Ecology: Elettaria cardamomum thrives in tropical climates with warm temperatures ranging between 20°C to 35°C (68°F to 95°F) and high humidity levels. It prefers well-drained, loamy soil rich in organic matter and requires adequate nutrients such as nitrogen, potassium, and phosphorus for optimal growth and spice production.
General Distribution: Green cardamom is generally distributed throughout tropical regions, including parts of India, Sri Lanka, Guatemala, and Tanzania.
Poslat emailem
