Cardamom

Cardamom is called "The Queen of Spices" and has been in use for more than 3000 years. After saffron and vanilla, it is the most important flavouring in both sweet and savoury dishes. In India, the ginger-like (reed-like) plant grows in the wild, but is cultivated throughout the tropics (at 750-1500 m altitude). The green, unripe fruits are used; both the peel and the seeds are harvested. The flavour experience is very complex: mild, bitter and sweet like bergamot, lemon and camphor. Products and dishes such as cookies, pastries, desserts, curry, coffee, tea, drinks, sweets, sausage, liqueur, soap, perfume, toothpaste... cardamom gives everything its unique aroma, taste and/or scent!
In medicine, Cardamom is used as an aphrodisiac, to regulate digestion, promote appetite, for flatulence and colic. It is stimulating and invigorating, especially for the lungs and kidneys. Cardamom also has anti-inflammatory, pain-relieving and heart-strengthening properties. It relieves cramps and is an expectorant.
Please note: the plants are perennial, but not winter hardy. Bring them indoors from October-April; in summer, they can be placed outdoors in a partially shaded spot.

Names:
Latin: Elettaria cardomomum
Dutch: Kardemom
Also known as: The Queen of Spices
English: Cardamom