Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. According to the ancient literature, cardamom grew in the gardens of the King of Babylon in 720 B.C. The ancient Egyptians chewed cardamoms to whiten their teeth and at the same time to sweeten their breath. The Indian Ayurvedic medicine during 4 B.C. used the spice to remove fat and to treat urinary and skin complaints. Ancient Greeks and Romans used cardamom in perfumes and a famous Roman epicure Apicius also recommended it to counteract over-indulgence. Elettaria cardamomum belongs to the Zingiberaceae family, called as “Queen of Spices”. They are primarily used for culinary purposes, but also for occasional medical uses. Cardamom is an expensive spice, second only to saffron, the pods can be used whole or split when cooked in Indian substantial meals. It is a large perennial herb, largely cultivated in forests 2,500 to 5,000 feet above sea-level. It grows to a height of 6 to 10 feet from a thumb-thick, creeping rootstock. Cardamom has simple, erect stems, the leaves are lanceolate, upper surface is dark green and glabrous, whereas it is light green and silky below. The fruit is a three-celled capsule holding up to 18 seeds. The fruit is an inferior trilocular three-angled capsule, 1 to 2 cm long, greenish to pale buff. We at Natures Laboratory provide Cardamom Pods (Green) Whole are herbs which are a suitable size to use whole. They are often petals and flowers, which tend to be smaller than leaves, stems, and roots. Our whole herbs are dried.
Whole herbs like Ellettaria cardamomum / Cardamom Pods (Green) are herbs which are a suitable size to use whole. They are often petals and flowers, which tend to be smaller than leaves, stems and roots. Our whole herbs are dried.