CardamomsBotanical Name: Elettaria cardamomum (MATON)
Family: N.O. Zingiberaceae (Scitamineae)
Synonyms: Amomum Cardamomum. Alpinia Cardamomum. Matonia Cardamomum. Cardamomum minus. Amomum repens. Cardamomi Semina. Cardamom Seeds. Malabar Cardamums. Ebil. Kakelah seghar. Capalaga. Gujatatti elachi. Ilachi. Ailum.
Part Used: The dried, ripe seeds.
Habitat: Southern India.
Description: The large perennial herb. yielding Cardamom seeds is known in its own country as 'Elattari' or 'Ilachi,' while 'Cardamomum' was the name by which some Indian spice was known in classical times.
It has a large, fleshy rhizome, and the alternate, lanceolate leaves are blades from 1 to 2 1/2 feet long, smooth and dark green above, pale, glaucous green and finely silky beneath. The flowering stems spread horizontally near the ground, from a few inches to 2 feet long, and bear small, loose racemes, the small flowers being usually yellowish, with a violet lip. The fruits are from 2/5 to 4/5 of an inch long, ovoid or oblong, bluntly triangular in section, shortly beaked at the apex, pale yellowish grey in colour, plump, and nearly smooth. They are three-celled, and contain in each cell two rows of small seeds of a dark, reddish-brown colour. These should be kept in their pericarps and only separated when required for use. Though only the seeds are official, the retention of the pericarp is an obstacle to adulteration, while it contains some oil and forms a good surface for grinding the seeds. The value is estimated by the plumpness and heaviness of the fruits and the soundness and ripeness of the seeds. Unripe seeds are paler and less plump. The unbroken fruits are gathered before they are quite ripe, as the seeds of fruits which have partially opened are less aromatic, and such fruits are less valued. The seeds have a powerful, aromatic odour, and an agreeable, pungent, aromatic taste, but the pericarps are odourless and tasteless.
There is some confusion as to the different kinds, both botanically and commercially, different writers distinguishing them in varied ways.
The official Cardamums in the United States are stated to be only those produced in India, chiefly in Malabar and Mysore, but in Britain the seeds corresponding most closely to the official description are recognized, in spite of their names, as being imported from Ceylon.
The Cardamom is a native of Southern India, and grows abundantly in forests 2,500 to 5,000 feet above sea-level in North Canara Coorgi and Wynaad, where it is also largely cultivated. It flowers in April and May and the fruit-gathering lasts in dry weather for three months, starting in October. The methods of cultivating and preparing vary in different districts.
In the Bombay Presidency the fruits are washed by women with water from special wells and pounded soap nut (a kind of acacia). They are dried on house-roofs, the stalks clipped, and sometimes a starchy paste is sprinkled over them, in addition to the bleaching.
Bombay ships about 250,000 lb. annually to the London market. They were formerly known by their shapes as shorts, short-longs, and long-longs, but the last are now rarely seen. One hundred parts of the fruit yield on an average 74 parts of seeds and 26 of pericarp. The powdered seeds may be distinguished from the powdered fruit by the absence of the tissues of the pericarp.
The seeds are about 1/5 of an inch long, angular, wrinkled, and whitish inside. They should be powdered only when wanted for use, as they lose their aromatic properties.
In Great Britain and the United States Cardamums are employed to a small extent as an ingredient of curry powder, and in Russia, Sweden, Norway, and parts of Germany are largely used for flavouring cakes and in the preparation of liqueurs, etc. In Egypt they are ground and put in coffee, and in the East Indies are used both as a condiment and for chewing with betel. Their use was known to the ancients. (There are constant references to Cardamom Seeds in The Arabian Nights. - EDITOR) In France and America the oil is used in perfumery.
Constituents: The seeds contain volatile oil, fixed oil, salt of potassium, a colouring principle, starch, nitrogenous mucilage, ligneous fibre, an acrid resin, and ash. The volatile oil contains terpenes, terpineol and cineol. Good 'shorts' yield about 4-6 per cent. It is colourless when fresh, but becomes thicker, more yellow, and less aromatic. It is very soluble in alcohol and readily soluble in four volumes of 70 per cent. alcohol, forming a clear solution.
Its specific gravity is 0.924 to 0.927 at 25 degrees C. (77 degrees F.). It is not used medicinally, but solely for pharmaceutical purposes, being employed as a flavouring in the compound spirit and compound elixir of Cardamums, and in other elixirs and mixtures. It is largely adulterated, owing to the high price of the seeds and the small percentage of volatile oil found in them.
Medicinal Action and Uses: Carminative, stimulant, aromatic, but rarely used alone; chiefly useful as an adjuvant or corrective.
The seeds are helpful in indigestion and flatulence, giving a grateful but not fiery warmth. When chewed singly in the mouth the flavour is not unpleasant, and they are said to be good for colic and disorders of the head.
In flavouring they are combined with oils of Orange, Cinnamon, Cloves, and Caraway.
The substitution of glycerine for honey in the 1880 United States' formula for compound tincture increased its stability.
Dosages: 15 to 30 grains of the powdered seeds. Of tincture, 1/2 to 1 fluid drachm. Of compound tincture, B.P., 1/2 to 1 fluid drachm. Fluid extract, 5 to 30 drops.
Adulterations: Various unofficial Cardamums are included, the product of otherspecies. Orange seeds and unroasted grains of coffee are also admixed. The oil is said to be no longer distilled from Eiettaria cardamomum. It is often factitious, and composed of oils of Cajuput, Nutmeg, etc.
ALEPPY CARDAMUMS, exported from Aleppy and Calicut, are also recognized in Britain, the former being paler and 'short-longs' and the latter 'shorts.'
CEYLON WILD CARDAMOMS are the fruits of E. cardamomum var. major, imported from Ceylon, and sometimes called Long Wild Natives. They are cultivated in Kandy, and sometimes called in the East, Grains of Paradise, but they are not the product known by that name in Europe and America.
ROUND or SIAM CARDAMUMS are probably those referred to by Dioscorides, and called Amomi uva by Pliny. They are the fruits of A. cardamomum and A. globosum, growing in Java, Siam, and China, etc., and are nearly the size of a cherry. In their natural clusters they are the amomum racemosum or amome en grappe of the French, and in Southern Europe are sometimes used in the same way as the official kinds.
BENGAL CARDAMOMS, from A. subulatum, are sometimes called Winged Bengal Cardamums, Morung elachi, or Buro elachi. They are oblong or oval, and about an inch long.
NEPAL CARDAMUMS, of unknown origin, are like the Bengal species, but usually stalked, and have a long, tubular calyx.
WINGED JAVA CARDAMOMS, from A. maximum, growing in the Malay islands, are about an inch long, and when soaked in water show from 4 to 13 ragged wings on each side. They are feebly aromatic, and are usually sent abroad from the London markets.
KORARIMA CARDAMOMS, from A. kararima, have recently become known.
MADAGASCAR CARDAMUMS, of A. angustifolium, have pointed, ovate flattened capsules. The flavour of the seeds resembles the official variety.
BASTARD CARDAMUMS, from A. Xanthioides looks like the real kind, but is greenish in colour, and tastes like crude camphor.
Cardamomum Siberiense (Star Aniseed), Annis de Siberie of the seventeenth century and badiane of the French, is from Illicium verum, the fruit of which is chiefly used in preparing a volatile oil resembling the official oil of Anise.