Like Arabica coffee, green cardamom plants thrive in mountainous regions. Originally native to both the Indian Subcontinent and South East Asia in Indonesia cardamom sometimes called cardmon now thrives in other Mountainous and tropical areas of the world. Guatemala is a significant exporter of both coffee and cardamom. The lush fertile soil and the skill of family based farms produces some of the worlds best quality of coffee and other spices like allspice, Persian limes, and Coban Chili to name a few. However, despite cardamom thriving in this country, Guatemalans do not use this spice much.
Green cardamom pods are actually part of ginger family.Elettaria cardamomum as these pods are often called are one of the worlds oldest spices. Most cardamom pods are cultivated in countries like Southern India, Sri Lanka, and Guatemala. These pods bring a citrusy, intense flavor to any dish. Each pod is a combination of a triangular outer shell containing seed clusters arranged in a spindle shape, containing anywhere from eight to 16 seeds with a brownish hue. These seeds can be removed and ground to powder, or the pod can be used whole. Green cardamom pods have a flowery, citrusy flavor and can be ground to use in coffee, rice, and poultry. Some cooks prefer to lightly roast the pods before adding them to a dish, but they are just as tasty in their original dried form. When stored in a tightly sealed container, green cardamom pods will last for a year or longer. Cardamom is one of the most expensive and prized spices in the world next to saffron. It is a staple in the Middle Eastern and Scandinavian diet, but has become a popular ingredient worldwide.
There are two primary varieties of cardamom—black and green. Green cardamom pods have a powerful aroma and flavor and are smaller than black cardamom pods. Though it's one of the most expensive spices, you can typically find green cardamom in your local stores. Black cardamom pods are cheaper than green cardamom pods but aren't as popular. They usually are larger in size and have a dark and smoky flavor. Additional cardamom pod types include the yellow and white sub-varieties.
The flavor of cardamom: Cardamom shares similar characteristics to the ginger and turmeric species, of which it is a family member. Despite this connection, the cardamom flavor is unlike either of these spices. Green cardamom has a uniquely strong flavor and aroma. Some people describe it as having a taste that is similar to menthol, pine, or fruits. Likewise, black cardamom has a flavor similar to camphor with smoky undertones. Black cardamom further emits a cooling effect like that of mint.While you can use the green cardamom as whole pods or seeds, only the black cardamom seeds are suitable for cooking. The taste of both these cardamom varieties is quite intense so use them sparingly in cooking to avoid an unpleasant acid flavor.
