Amomum cardamom

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class:
Liliopsida
Order:
Zingiberales
Family:
Zingiberaceae
•

A. subulatum (black cardamom)

•

Amomum compactum (Siam cardamom}

•

Amomum dealbatum
•

Amomum is a genus of plant, including several types of Cardamom--

especially Black
Cardamom--in the order Zingiberales. Plants of this genus are remarkable
for their
pungency and aromatic properties.
•

Among ancient writers, the nameamomum was ascribed to various

odoriferous plants
that cannot be positively identified today
Elettaria cardamom
•

Scientific classification
Kingdom: Plantae
Division: Magnoliophyta
Class:
Liliopsida
Order:
Zingiberales
Family: Zingiberaceae
Genus:
Elettaria
Maton
Species:E. cardamomum
Elettaria cardamomum
The green seed pods of the plant are dried and the seeds inside the
pod are used in Indian and other Asian cuisines either whole or in a
ground form. It is the most widely cultivated species of cardamom;
for other types and uses, see cardamom.
Ground cardamom is an ingredient in many Indian curries, and is a
primary contributor to the flavour of masala chai. In the Middle East
and Iran, cardamom is used to flavour coffee and tea. In Turkey, it is
used to flavor the black Turkish tea (Kakakule in Turkish).
As well as in its native range, it is also grown in Nepal, Vietnam,
Thailand, and Central America. In India, the states of Sikkim and
Kerala are the main producers of cardamom; they rank highest both
in cultivated area and in production. It was first imported into Europe
c.1200 CE.
There are two kinds in cardamom
1) Large cardamom ( grown in Sikkim)
2) Small cardamom ( grown in Kerala, Tamil nadu, Karnataka etc...)
Description of small cardamom
Cardamom of commerce is the dried ripe fruit (capsules of
cardamom plant) often referred as the “Queen of Spices” because of
its very pleasant aroma and taste. Cardamom is a perennial,
herbaceous, rhizomatous plant. Based on the nature of panicles,
three varieties are recognized viz. Malabar with prostrate panicle,
Mysore with erect panicle, and Vazhukka with semi erect panicle.
Plants are of medium size (2 to 3 mtr height) with pubescent leaves
(on the dorsal side) and fruits globose in the case of Malabar,
whereas plant robust (3 to 4 mtr height) with
leaves glabrous on both sides with ovoid capsules in the case of Mysore.
Vazhukka variety is
a mix of both the above in physical characteristics.
Origin and Distribution
Cultivation of cardamom is mostly concentrated in the ever green
forests of Western Ghats in
South India. Besides India, cardamom is grown as a commercial
crop in Guatemala and on
small scale in Tanzania, Sri Lanka, El Salvador, Vietnam, Laos,
Thailand, Cambodia,
Honduras, and Papua & New Guinea. The optimum altitudinal range
on growing cardamom
is 600 to 1500 mtr above MsL. The cardamom growing regions of
South India lies within 8 -
30 degree N latitudes and 75-78 degree longitudes.
Description Cardamom (large)
Large Cardamom is a perennial herb with subterranean rhizomes
and 50-140 aerial leafy shoots. Each shoot has height of 1.7 to 2.6
mtr and possess 9 to 13 leaves in each tiller. Leaves are glabrous on
both sides with a prominent mid-rib. Inflorescence is a condensed
spike with yellowish perianth. Each spike has 10-15 fruits. Fruit is
round or oval shape, capsule with reddish brown colour. Each
capsule is trilocular with many seeds.
Origin and Distribution
Large Cardamom is cultivated in the Sub-Himalayan region of North
Eastern India, Nepal and Bhutan. It is grown in cold humid
conditions under shade of trees at an altitude between 800-2000
meters above MSL., with an average precipitation of 3000-3500 mm
spread over about 200 days and with temperature ranging from 6-30
degree C.
Cultivation
Today cardamom is cultivated in India, Nepal, Sri Lanka, Mexico, Thailand
and Central
America. In India it is widely grown in Kerala, Tamil Nadu and Karnataka.
A warm humid