The word cardamom comes from the Latin cardamomum, itself comes from the Greek kardamômon
(ƙαρδάμоμоν). But the debate is still open on the origin of the word.
For some etymologists, it would be the juxtaposition of ƙάρδαμо (watercress) and αμоμоν (exquisite or amome). For others, the name could come from the Arabic term hahmama, itself derived from an Indian root, meaning "spice plant".
Today we give this spice different vernacular names: “Seeds of Angels, Seeds of Paradise, Queen of Spices”. In antiquity and the Middle Ages, it was one of the main spices imported from India.
Origin :
Cardamom therefore originates from India. Exactly from Kerala to the south-east of India, in the eponymous mountains: the Cardamom Mountains. We find traces of its use 3000 years BC It arrived in Europe at the beginning of the Middle Ages, transported by the Arabs and sold to the Greeks and Romans. It was found in their perfumes and was widely used in their cooking.
Following the arrival of Vasco da Gama on the Malabar coast on May 20, 1498, cardamom was massively exported to Europe like other spices. But it was supplanted by pepper and ginger which Europeans preferred. However, it was considered for its therapeutic virtues. Today with the attraction towards new cuisines, towards the discovery of spices, it is coming back to the forefront.
Our cardamom is grown by our producer Gheevargeese on several plots between the town of Kumilly and Khotamangalam in the state of Kerala.
Plant:
Cardamom ( Elettaria cardamomum ) belongs to the Zingiberaceae family, like ginger and turmeric. It is a perennial herbaceous plant with rhizomes. It develops long stems, somewhat resembling bamboo stems. From each node there are long lanceolate leaves. A cardamom plant is generally 2 to 2.5 m tall and can reach 5 m in height. At the base of the plant is the rhizome, from which small stems creep on the earth which will give birth to flowers, then a green fruit: this is green cardamom.