Welcome to the summary page for FabulousFusionFood's Herb guide to Cardamom along with all the Cardamom containing recipes presented on this site, with 3 recipes in total.

e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Cardamom as a major herb flavouring.

Green Cardamom (also known as 'True Cardamom') is the plant Elettaria cardamomum, a member of the Zingiberaceae (ginger) family. This is a native of southeastern Asia from India south to Sri Lanka and east to Malaysia and western Indonesia, where it grows in tropical rain forests. It is a pungent aromatic herbaceous perennial plant growing to 2–4 m in height. The leaves are alternate in two ranks, linear-lanceolate, 40–60 cm long, with a long pointed tip. The flowers are white to lilac or pale violet, produced in a loose spike 30-60 cm long. The fruit is a three-sided yellow-green pod 1–2 cm long, containing several black seeds contained in three linked ranks.



The plant is most well known for its green seed pods that are dried and the seeds inside the pod are used in Indian and other Asian cuisines either whole or in a ground form. Ground cardamom is an ingredient in many Indian curries, and is a primary contributor to the flavour of masala chai. However, it's little known that the green leaves of cardamom can be used as an herb and are excellent when used to flavour steamed fish or roast chicken. The plant will even grow in Northern Europe though it is tender and will not flower.



The English name, cardamom ultimately derives from the Ancient Greek kardamomon [καρδάμωμον], which was known as an expensive commodity since antiquity.