Talk:Cardamom
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[edit] heba?
Is the word "heba" in the first paragraph a mistake? I can't find any definition or comparable use of the word. 68.165.88.91 21:38, 1 May 2007 (UTC)
[edit] Culinary uses of cardamom
Just out of interest, can cardamom be eaten raw? I think the answer is yes, but I believe that this is a spice from the ginger family that is more commonly eaten cooked. ACEO 15:37, 26 February 2006 (UTC) Well, I have done my own research into this question now, and it appears that the answer is yes, although obviously, one does not eath the shells of the pods! I had some raw cardamom with my breakfast this morning, so if I do not live to continue to contribute to Wikipedia, you will know the answer! ACEO 10:32, 14 May 2006 (UTC)I am still here, so the answer must be yes!ACEO 15:35, 16 May 2006 (UTC)
I removed the part which says black cardamom is a Chinese plant... I thought black cardamom was just the seeds themselves, with the pod removed? dave 21:25, 6 Oct 2003 (UTC)
- Nope. Black and green are two different types of pods. Graft 21:41, 6 Oct 2003 (UTC)
- Green cardamom is Elettaria cardamomum; black cardamom is usually Amomum subulatum. Mark Nesbitt 10:41, 13 January 2006 (UTC)
It is to be noted that if India is the first producers of cardamom, Guatemala is its first exporter. Pierre 09/06/2005
27/10/2005 Please help me I want to collect any formation about the collectio and preparation of Cardamom amr_pharma83@yahoo.com
29/12/05 I changed a couple instances of 'cardamon' to 'cardamom' in the article and added 'cardamon' as an alternate spelling at the top of the article. If there's a different protocol for alternate spellings that I'm not aware of, feel free to change it. Lapunkd
- Tidied spelling further (to cardamom) Mark Nesbitt 10:41, 13 January 2006 (UTC)
26/07/06 There are two distinct types of cardamoms. One is the small variety which is green in colour and has smooth skin. The other is the large variety with thick juicy skin. BUT the smaller ones grow above the earth while the larger ones below, rather near the earth. Plants are also different in sizes. Both are dried and used as spice. Can be eaten raw too and the shell too tastes nice of the larger ones that I am familiar with. But too much raw ones can affect your lungs because of its minty flavour. Anyway, too much of anything has never been good. Both fetch good prices in the market and maybe the smaller ones are more expensive. The larger black varieties (maroon rather)grow in abundance in the foothills of the himalayas needing cold weather and rain while the smaller ones grow largely in the southern part of India that I know of Sisney dude 19:03, 1 August 2006 (UTC)
Is there any toxicity risk with cardamom as there is with nutmeg?
[edit] Link Removed
Removed cardomom.info because the domain name had expired. skorpion 06:38, 30 May 2006 (UTC)
[edit] Where is it grown?
Info is missing. --Gabi S. 14:45, 13 June 2006 (UTC)
I have added some information about the cultivation of cardamom (Amomum spp.)'in traditional medicine' where these two species are mentioned. When further information about cultivation is made available (on where, how and who grows cardamom), I would suggest this information be put under a section called 'Cardamom Cultivation'. Does anyone have information on the cultivation of Elettaria cardamomum in India and Guatemala that they could contribute for this page? I understand Amomum subulatum is an important crop in Sikkim, northeast India, Nepal and Bhutan.--RolandPalmer 09:08, 12 October 2007 (UTC)
Hi to the person who wrote 'Recently, Nepal has been the world's largest producer of Cardamom'. Can you say which species or the commercial name for the type of cardamom you are talking about otherwise it is unclear, can you also add a reference source of your information? I thought Sikkim, northeast India had been the largest producer of Amomum subulatum, this may have changed but it really needs some sort of credible verification. I have seen some wild Amomum sp. in Vietnam and I have also read about many different wild species existing in Nepal and southeast Asia and are used locally. —Preceding unsigned comment added by RolandPalmer (talk • contribs) 10:22, 3 November 2007 (UTC)
[edit] Quality
I have "The Book of Spices" by Alain Stella, a coffee-table format where the lighting in the photography seemed to matter more than the clarity of the prose. It states "Good cardamom can be identified from the condition of these capsules, which must be tightly shut and green or green-amber in color, but never grayish."
My own cardamom jar is full of capsules that are paper dry and beginning to split. Many are green, some are a bleached yellow that could potentially be described as "grayish". They were purchased not long ago from the local Indian specialty store, which mostly sells Hanif's and Teja brands.
Some of the pods have dark seeds inside as expected, but many of the pods have grayish seeds inside. What does it signify if the seeds are grayish? Was my cardamom a bad batch, or is discoloration of the seeds a common condition, and how much does it impact quality? Or perhaps the pods were picked too green and these seeds are not completely ripe? MaxEnt 14:23, 8 June 2007 (UTC)
[edit] Expensive spice (in third place)
I did not see this article mention that cardamom is the world's third most expensive spice, or at least has traditionally been so, coming only after first-place saffron and second-place vanilla. If any one knows a good source for this information, could he or she put in a reference and add this information? Many thanks, ACEOREVIVED (talk) 20:49, 15 January 2008 (UTC)
