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CULTURAL AND WILD PLANTS
Real cardamom. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Real cardamom, Elettaria cardamomum. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Elettaria Family: Imberbes (Zingiberaceae) Origin: South India, Sri Lanka Area: Cardamom is grown in tropical regions such as India, Sri Lanka, Guatemala, Ecuador, Nicaragua and other countries in Central and South America. Chemical composition: Essential oil (containing 1,8-cineol, α-terpineol, linalol, limonene and other components), cardamomin, cardenolides, coumarins and other flavonoids. Economic value: Cardamom is used in cooking, including curries and other dishes. It is used in medicine as an anti-inflammatory, antimicrobial and antiarrhythmic agent. Cardamom has also found use in the perfume and cosmetic industries. Legends, myths, symbolism: In ancient Indian mythology, real cardamom was considered a sacred plant that was used in religious ceremonies and as a medicine. One of the legends says that the gods Vishnu and Shiva were arguing about which plant was more valuable until they found a real cardamom, which they agreed to consider the most valuable. True cardamom also has a symbolic meaning in South Asian culture. It is associated with hospitality and generosity and is therefore usually served in a hot drink to guests. In Indian culture, real cardamom is also associated with prosperity and abundance. In general, real cardamom symbolizes hospitality, prosperity and abundance.
Real cardamom, Elettaria cardamomum. Description, illustrations of the plant Real cardamom, Elettaria cardamomum White et Maton. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
Perennial evergreen tropical plant. Two types of stems grow from a creeping rhizome - leafy, reaching a height of 3 m, and flower - leafless, up to 50 cm long. The leaves are oblong, spear-shaped, pale green. The flowers are small, irregularly shaped, white, collected in a brush. The fruit is a three-celled capsule, yellowish-white, with a leathery shell and very fragrant seeds. Cardamom is believed to have originated in India, from where it came to the Middle East and then spread to Europe. Currently, cardamom is cultivated mainly in India, Indochina, South China, East Africa and the island of Sri Lanka. Cardamom is grown for its fruit, which is used as a spice and for medicinal purposes. They are harvested unripe and subjected to fermentation: dried in the sun, then moistened with water and dried again. All parts of the plant contain an essential oil that smells like camphor, but it is especially abundant in the seeds. In addition, they contain sugars, starch, fiber, nitrogenous and nitrogen-free substances. Even in ancient Greece, cardamom was used as a medicinal plant. It was used to improve digestion, increase appetite. Currently, cardamom is included in the pharmacopoeias of many countries as a diuretic for kidney diseases and a carminative for flatulence; it is used for asthma, cough, headache. Cardamom is a fairly common spice. It improves the taste and aroma of soups, meat and fish dishes. Some lovers of this spice add it to black coffee. But mostly cardamom is used to flavor confectionery products - muffins, cookies, cakes, as well as jelly and compotes. It should be borne in mind that cardamom is a very pungent spice and should be used with care. Cardamom is used in the manufacture of certain types of cologne. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Real cardamom, Elettaria cardamorum Maton. Botanical description, distribution, chemical composition, features of use.
Ginger family - Zingiberaceae. Perennial herbaceous plant with a large rhizome developing several herbaceous stems, 2-3 m high. The leaves are broadly lanceolate, long (about 60 cm). Inflorescence - long brush. The flowers are beautiful, irregular, with a simple white perianth and a white lip with a yellowish edge, mottled with radiant blue veins. The fruit is a box. It grows in the damp mountain forests of South India. In addition to India, it is cultivated in Sri Lanka and other tropical countries. Occasionally found as a weed. Collect unripe boxes to avoid cracking. Dry boxes up to 1-2 cm long, straw-yellow, oval-triangular, unilocular, fragile, woody, tasteless and odorless, contain numerous seeds (about 20). Seeds about 4 mm long and 3 mm wide, angular, wrinkled, brown. The fruits are stored without separating the seeds from the boxes in order to avoid volatilization of the essential oil. Seeds contain 3,5-8% essential oil, rich in starch, fat and calcium oxalate. The oil contains limonene, terpineol, borneol, their esters and cineol. The taste and smell of cardamom are spicy, fragrant, spicy. In Asia, dried fruits are used to make chewables and flavor black coffee and tea; in Europe, the spice is used in cooking when baking bakery products, cooking sausages, marinades, as a seasoning for food (soups, fish, meat, poultry), pickles and sauces. It is part of the famous curry spice. Essential oil is used in the confectionery, liquor, canning, tobacco and medical industries (carminative). Because cardamom is a very pungent spice, it should be handled with care. In ancient Greece, ancient Rome and medieval Europe, cardamom seeds were used medicinally to improve digestion, migraine, as a kidney, carminative and antitussive. Currently, the pharmacopoeias of many countries recommend cardamom for asthma and migraine, as an appetite enhancer and carminative. Authors: Dudchenko L.G., Kozyakov A.S., Krivenko V.V.
Real cardamom, Elettaria cardamomum. Methods of application, origin of the plant, range, botanical description, cultivation
Cardamom (Elettaria cardamomum White Maton), ginger family (Zingiberaceae). Seeds enclosed in boxes are used as a spice. They contain 4-8% essential oil, which includes limonene, terpineol, borneol, their esters and cineole, in its pure form, which is a liquid with the smell of camphor. In addition to the essential oil, the seeds contain 1-2% fatty oil, 20-40% starch, 0,5% sugar, 11-15% nitrogen-containing substances, 7-8% nitrogen-free extractives, 11-17% crude fiber and 7-8 % ash. Ground cardamom seeds are used in cooking, in baking bakery products, in sausage production, and in the manufacture of marinades. In Asian countries, cardamom is used to make chewables, often with the addition of betel leaves, as well as to flavor coffee. Seeds are used in medicine to increase appetite and improve the smell of medicines. Comes from India. The main producers and exporters in recent years have become Guatemala, India, Thailand, Sri Lanka, about. Taiwan. The export of this spice in the late 80s from Guatemala amounted to 11 tons, India - 600, Indonesia - 2481, Sri Lanka - 1249 tons. Cardamom is a perennial herbaceous plant with a large rhizome, forming several herbaceous stems 2-3 m high. The leaves are short-leaved, lanceolate, up to 70 cm long and 8 cm wide. Peduncles up to 60 cm high, covered with scaly leaves in the lower part. Flowers are located in the axils of the bracts. They are white or pale green in color, zygomorphic, collected in a brush. Calyx 3-toothed, corolla of 3 petals. Stamens 3, of which only one is fertile. The other two grow like the petals of a corolla and adhere to a small lip. The fruit is a 3-cell non-cracking box, yellowish or brownish in color, 1-2 cm long and 0,8 cm wide. The seeds are irregularly angular in shape, reddish-gray or reddish-brown in color. One box contains up to 20 seeds. Cardamom is a tropical plant of warm and humid climate. The most favorable moistening conditions for it are created with a ready amount of precipitation of 2500-3000 mm and their uniform precipitation. In India, it is successfully cultivated in areas located at an altitude of 600 to 1500 m above sea level. seas. Cardamom prefers acidic, well-drained loamy soils. Cardamom is propagated by rhizomes and seeds. 1 thousand plants are placed per 10 ha, sometimes their number is increased. Care of plantings consists in the fight against weeds and loosening the soil. Recommend top dressing with a complete mineral fertilizer. Sometimes cardamom is grown in the aisles of young coffee plantations or walnut plantations as a compact crop. Fruiting of cardamom plants begins in the 2-4th year after planting. The yield of raw fruits is 1,1-2,5 t/ha, the yield of dry capsules is 20-25%. The commodity part is seeds, which account for about half of the mass of the crop. The seed pods are separated from the plants by hand, then dried and bleached in the sun. Dried in this way, the fruits acquire a light yellow color, which lowers their commercial value in the markets of the Middle East. Green-colored cardamom pods are in much greater demand among the countries of this region. Fruits acquire this color as a result of their drying at a variable temperature (54-43 ° C) for 35 hours in specially equipped drying rooms. Authors: Baranov V.D., Ustimenko G.V.
Real cardamom, Elettaria cardamomum. Interesting plant facts
Perennial herbaceous plant of the ginger family with a powerful creeping rhizome. The leaves are bright green, lanceolate, bi-row arranged on vegetative shoots, up to 2-4 m high. Flower-bearing shoots up to 60 cm high coming from the rhizomes end in panicles with pale green flowers. The rhizome of cardamom is powerful, it consists, as it were, of separate, irregularly shaped nodules tightly adjacent to each other with roots of various thicknesses and lengths extending from them. Cardamom fruits - a three-chambered box - ripen slowly during most of the year. They are harvested before they are fully ripe, dried whole in the sun or with an artificial heat source, but so that the boxes do not crack, and the seeds retain their pleasant aroma. In this form, cardamom goes on sale. The seeds are husked before use. Their taste is sweet and spicy. Seeds contain 3,5-7% of oil used in the food and tobacco industries, as well as in medicine. Cardamom is one of the most delicate and still the most expensive spices. Two varieties of cardamom are known: Malabar with small fruits and seeds and Mysor, in which fruits and seeds are much larger. Cardamom propagates by seeds or rhizome segments. Cardamom is native to the humid mountain forests of South India. It is cultivated mainly in India, Sri Lanka, the Indochina Peninsula and South China. The seeds of this plant are used as a spice. Most of all cardamom is consumed by those peoples who breed it, which is a common occurrence in relation to other spices. Arabs put cardamom in the so-called Bedouin coffee - a symbol of hospitality in Saudi Arabia. Cardamom is also loved in Scandinavia, where it is added to smoked meats. Use this spice for meat dishes and in the confectionery industry. In addition, cardamom is added to pickles, marinades, kissels, compotes, curd pastes, soups, fillings, and fish products. You need to make it a little - 1/3 capsule per 1 liter of liquid. Authors: Yurchenko L.A., Vasilkevich S.I.
Real cardamom. The history of growing a plant, economic importance, cultivation, use in cooking
What is a cardamom plant? Cardamom true Elettaria cardamomum belongs to the ginger family, it is a close relative of ginger and turmeric. This is a perennial herbaceous plant with a fleshy rhizome, from which shoots of two types depart: vegetative with very long leaves and generative with inflorescences of three to six flowers. The shoots are tall, up to four meters, and the leaves reach a length of 70 cm. Cardamom flowers are white, they are pollinated by insects and hummingbirds, and as a result of their labors, fruits are formed - a trihedral three-celled box with dark brown or black seeds. Unlike ginger, as a spice, not cardamom rhizome is used, but seeds, fragrant with essential oils. Cardamom is native to South India. Until the 600th century, the spice was collected from wild trees, now they are cultivated in India, Hindustan, South China and Sri Lanka, but Guatemala is the leader in the production of cardamom. Growing cardamom is not an easy task. Plantations are planted at an altitude of 1500-XNUMX m above sea level. This capricious culture needs warmth, moisture and shade. Therefore, plantations have to be specially planted with trees, sometimes coffee, and under the protection of their crown - cardamom. Cardamom grows slowly, the first crop can be harvested only after three years, and after another four, the yield drops. Then they plow up the plantation and start all over again. Another difficulty is the non-simultaneous ripening of fruits even on the same inflorescence, so they have to be collected manually. Not surprisingly, cardamom is one of the three most expensive spices along with vanilla and saffron. What is collected and what is used? The cardamom crop is the pods. Their dry shell is odorless and tasteless; seeds rich in essential oil are of value. If the bolls are allowed to ripen, they will open and the precious seeds will fall to the ground. Therefore, the fruits are harvested unripe and dried in the sun or in special dryers. Greenish, sometimes pale yellow dry boxes are obtained. But some people call their color dirty green. Especially for them, the fruits of cardamom are bleached either with steam or with sulfur dioxide. Of course, they lose part of the aroma, but they become clean, white and not so hot. In Asia, green boxes are preferred. There are two subspecies of cardamom - Elettaria cardamomum Maton var. minuscula Burkhill cultivated in South India (larger Mysore and smaller Malabar), and Elettaria cardamomum Maton var. major Thwaites, which is grown in Sri Lanka. The fruits of the Indian subspecies are smaller than the Ceylon, but their taste and aroma are thinner and more tender. In Guatemala, the Ceylon subspecies is grown and up to 250 kg of fruits per hectare are harvested. In India, yields are significantly lower, and local scientists are working to develop new, higher yielding varieties that are fast growing and disease resistant. In representatives of the ginger family, all parts of the plant contain essential oil, so not only seeds are used in cardamom. An essential oil is obtained from the leaves, it is 3-8% there, and in Indian medicine the rhizome is used as a stimulant, as well as for dysentery and nephrolithic colic.
What foods pair with cardamom? The taste of cardamom is pungent-sweet, and it is used very widely, despite the high cost. First of all, it is an indispensable component of many spice mixtures. In India, cardamom is flavored with a spicy drink called "masala" - a mixture of black tea, spices and herbs. In Arab countries, freshly ground cardamom seeds are added to coffee right before brewing. Cardamom not only emphasizes the aroma of the drink (it is called "Bedouin coffee"), but also softens the effect of caffeine and reduces the risk of palpitations and pressure surges, as it relieves vasospasm. Cardamom is a flavoring agent for sausages, dough, marinades, meat and fish dishes, soups and salads, cottage cheese products, kissels, jams and compotes, mustard and some sauces. Cardamom is used in the production of Curacao and Chartreuse liqueurs, and at home it is added to liqueurs and wines to beat off the alcohol smell. This spice retains its aroma well when heated for a long time, so it is used in baking. In Asia, cardamom is added to betel leaves, and in Mexico and Guatemala, cardamom gum is produced. In Russia, cardamom has been known since the XNUMXth-XNUMXth centuries; it was brought from India and Iran through the Caspian Sea. This spice is traditionally put in gingerbread, gingerbread and Easter cakes and porridge is cooked with it, for example, the famous Guryev. In general, it is difficult to find a product that does not include cardamom. No wonder it is called the king of spices (and in English - the queen, apparently because of the Latin name "eletaria"). How much to put? Cardamom is sold in ground form or in grains, which is preferable because the ground spice quickly loses flavor. Therefore, it is better to remove the seeds from the shell immediately before use and slightly knead. This is a very hot spice, it is important not to overdo it, so as not to spoil the dish. Seeds from one box are enough for a kilogram of dough or minced meat, half or a third of the fruit is enough for liquid dishes. If the seeds are whole, they are added five minutes before readiness, ground - just before the end of cooking. What is the benefit of cardamom? Cardamom seeds contain sugar, starch, fiber, vitamins A, B1 and B2, zinc, calcium, sodium, magnesium, phosphorus, potassium, and iron. The main value of the spice is the essential oil, which can be up to 8% in the seeds. It consists of 34 components, dominated by 1,8-cineol and alpha-terpinyl acetate. The ancient peoples, Hindus, Greeks and Romans, were sure that cardamom could cure any disease. Modern medicine recommends it mainly to enhance digestion, including gastric motility, and improve appetite. Cardamom fights bad breath, helps to cope with nausea and vomiting, strengthens the nervous system and stabilizes the heart. It is also recommended for coughs and colds as an antiseptic and expectorant. With cardamom, as with any hot spice, people suffering from stomach and duodenal ulcers should be careful. About cardamom oil. Healing oil is used in aromatherapy, perfumes, toothpastes. It is obtained from dried and crushed cardamom seeds by steam distillation. The best oil is distilled from Indian varieties. It is colorless and very fragrant. In addition to Indian cardamom, the essential oil is obtained from cardamomum high Cardamomum longum, which grows wild in Sri Lanka. The oil from its seeds is yellowish and slightly viscous, but may well replace Indian cardamom. Essential oil is distilled from several types of cardamom: Javanese (Amomum cardamomum), Chinese (Amomum globosum), Bengali (Amomum aromaticum), Madagascar (Amomum korarima) and narrow-leaved (Afromomum angustifolium). But these oils have a lot of borneol and camphor, which is why they smell like camphor, not cardamom. Strictly speaking, these plants are not cardamom, as they belong to other genera of the ginger family. Their seeds are used in Asian cuisine, and they rarely get to Europe. What is black cardamom? In addition to green cardamom, there is also black, which is also Nepalese. In fact, the plant is called "Amomum subulatum" (Amomum subulatum). Its fruits are larger than those of real cardamom, from two to five centimeters in length, and their color is brown. They smell slightly of camphor, and if dried on an open fire, then of smoke. Black cardamom is sometimes called a substitute for green, but this is not the case. It smells differently, and its taste is weaker and devoid of sweetness. Therefore, Indian chefs use black cardamom for simple spicy dishes, and green cardamom for more sophisticated dishes with delicate sweet flavors. In order for black cardamom to reveal its aroma, it needs to be heated for a long time, so it is added to dishes that require long-term cooking, and put in larger quantities than green cardamom - up to several boxes per serving. In the finished dish, the presence of black cardamom is not felt, but it emphasizes the taste of the remaining components. Beetroot with cardamom. Experts say that cardamom gives an amazing taste to vegetable dishes and vegetarian soups. Let's try to cook beets with it. Six washed, medium-sized root vegetables are baked in the oven, covered with foil, until softened. At a temperature of 220 ° C, the beets will be ready in an hour and a half. Then it must be cooled, peeled and cut into slices. A quarter teaspoon of cumin, a pinch of cloves and a half teaspoon of cardamom (all ground spices) are heated in a three-liter saucepan over low heat until a strong aroma appears, 15 g of oil is added, and when it boils, beets and salt are put in the pan. Everything is kept for five minutes on low heat, and during this time the beets are saturated with the aroma of exotic spices. After that, do with it what you want. Author: Ruchkina N.
Real cardamom, Elettaria cardamomum. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Real cardamom, Elettaria cardamomum. Tips for growing, harvesting and storing
True cardamom, Elettaria cardamomum, is a perennial plant in the ginger family that originates from India and Sri Lanka. Tips for growing, harvesting and storing cardamom: Cultivation:
Workpiece:
Storage:
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