TRUE CARDAMOM (Elettaria Cardamomum) 40 Fresh Seeds

True Cardamom

40 Fresh Seeds

True Cardamom is an expensive spice, second only to saffron or vanilla. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom.

However, it is only Elettaria cardamomum which is the true cardamom spice.

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.

Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day.

Cardamom is a perennial bush of the ginger family, with sheathed stems reaching 2-5m (6-16 feet) in height. It has a large tuberous rhizome and long, dark green leaves 30-60 cm (1-2 ft) long, 5-15 cm (2-6”) wide. It grows best in the tropics, wild and in plantations, however it has been grown successfully in the sub-tropics and temperate climates. In the cold it will take a beating from the frost but will re shoot again in the warmer months with lush foliage.

The flowers are green with a white purple-veined tip.
Cardamom is traditionally grown in partially cleared tropical rain forests, leaving some shade as it is an understorey plant and does best in partial shade. The cardamom plant can be grown beautifully as an attractive indoors plant.

Cardamom spice comes from the seeds of this ginger-like plant. The small, brown-black seeds are contained in a pod in three double rows with about six seeds in each row. The pods are gathered before they ripen, to avoid the capsules splitting during drying, enabling them to be sold as whole pods, retaining their fragrance and flavour.

Elettaria pods are light green in colour, while Amomum pods are larger and dark brown.

The pods are between 5-20 mm long, the larger variety, brown pod known as ‘black cardamom, (Amomum)’, and the smaller green pods being known as Green Cardamom (Elettaria). Their dried surface is rough and slightly wrinkled and has the texture of tough paper.

Cardamom has a strong, unique taste, with an intensely aromatic fragrance.

Cardamom is a warm flavour with eucalypt, camphorous and lemony undertones. Black cardamom has a distinctly more astringent aroma, although not bitter.

The pods can be used whole or split when cooked. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required. Keep the pods whole until use, as when they are opened they loose their fragrance quickly.

Cardamom is used mainly in the East. Its commonest Western manifestation is in Dutch ‘windmill’ biscuits and Scandinavian-style cakes and pastries, and in akvavit. It features heavily in curries, is essential in pilaus (rice dishes) and gives character to Indian pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. Other uses are; in pickles, especially pickled herring; also commonly used with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs.

At least partially because of its high price, it is seen as a ‘festive’ spice.

Cardamom is also chewed habitually (like nuts) when freely available, as in the East Indies. It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual.

The ancient Egyptians chewed cardamom seeds as a tooth cleaner, where the Greeks and Romans used it as a perfume.

Cardamom is not used in Western medicine for it own properties, but forms a flavouring and basis for medicinal preparations for indigestion and flatulence using other substances, entering into a synergetic relationship with them. The Arabs attributed aphrodisiac qualities to it (it features regularly in the Arabian Nights) and the ancient Indians regarded it as a cure for obesity. It has been used as a digestive since ancient times. A medicinal (perhaps aphrodisiac) cordial can be made by macerating seeds in hot water.

Cardamom, like cinnamon and ginger, is a stimulant, and is traditionally said to relieve indigestion, flatulence and headaches.

Other common names for Cardamom known around the world are:
Cardamon, Lesser Cardamom
French: cardamome
German: Kardamom
Italian: cardamomo, cardamone
Spanish: cardamomo
Burmese: phalazee
Chinese: ts’ao-k’ou
Indian: chhoti elachi, e(e)lachie, ela(i)chi, illaichi
Indonesian: kapulaga
Malay: buah pelaga
Sinhalese: enasal
Tamil: elam
Thai: grawahn, kravan

• Before placing your order, we advise checking with your country's quarantine authority to ensure there are no import restrictions on the seeds you wish to purchase. All import duties, taxes and fees, if any, are to be paid by the buyers. We take no responsibility for seeds that do not arrive due to customs confiscation.

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All care is taken with the seeds before & while they are packaged for sending to ensure that the seeds arrive fresh, healthy and undamaged , however we can’t take any responsibility for non delivery or damage due to Australia Post.

Sorry, I can't accept returns for seeds that haven't come up. Your growing conditions, climate, soil, amount of water, insects etc can all impact on your germination success rate. Please follow my seed sowing instructions closely and you will find your germination rates will be very high.

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