The word cardamom is derived from the Latin cardamomum, the latinisation of the Greek καρδ?μωμον (kardamomon). Cardamom is a very ancient spice native to the East originating in the forests of the western ghats in southern India. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago introducing it into Scandinavia where it remains popular to this day.
Cardamom is a precious spice, second only to saffron. Cardamom is often combined with orange, cinnamon, cloves, and caraway.
Cardamom’s warm, smoky, lemony flavor enhances sweets. Try Ground Cardamom in cardamom cookies, orange and cardamom upside-down cake, pistachio-cardamom cupcakes, and cardamom and pine nut pears. Use in savory dishes like Moroccan lamb tagine, beef curry, Indian spice broiled chicken, and some masalas.