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The cardamom has a strong, unique taste, with a strong aromatic, resinous aroma. Black cardamom has a distinctly smoky, though not bitter, aroma, with a coolness that some consider similar to mint.
Green cardamom is one of the most expensive spices by weight, but few are needed to give it flavor. It is better stored in the form of pods and this is because as soon as the seeds are exposed or rubbed, they quickly lose their flavor. Grinding the pods and seeds together reduces both their quality and price.
There are two main types of cardamom:
- Genuine or green cardamom (or when bleached, white cardamom) comes from the species Elettaria cardamomum and is distributed from India to Malaysia.
- Black cardamom, also known as brown, larger, longer or Nepalese cardamom, comes from two species, Amomum costatum and Amomum subulatum, which are mainly distributed in Asia and Australia.
Cardamom, or cardamom or kakoule, is a spice derived from the seeds of various plants of the genus Elettaria and Amomum in the Zingiberaceae family. Both genera are native to India, Pakistan, Nepal, Bhutan and are recognized by the small pods of the seed, triangular in cross-section and spindle-shaped, with a thin paper outer shell and small black seeds (inside).
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