The History of Cardamom

Cardamom, often referred to as the “queen of spices,” is a spice that comes from the seeds of the Elettaria cardamomum plant. Fruit capsules are picked just before maturity, cleaned, and dried. The seeds inside these fruit pods are highly fragrant and have been prized for millennia for their complex, pleasant flavor. In fact, because harvesting the pods is so labor-intensive, cardamom is one of the most expensive spices in the world, ranking beside vanilla and saffron. In modern times, cardamom is cultivated in several locations, particularly India and Guatemala. In ancient times, cardamom was used to make perfumes in ancient Greece and Rome, where it was also consumed as a digestive aid. It was also grown by ancient kings, such as the ruler of Babylon, Merodach‐Baladan II. Consequently, the spice was seen as a symbol of royalty and luxury. Cardamom has a long history of use in Indian cuisine and was also used in several Hindu rituals. The spice also played a key role in Ayurveda as well as Tibetan and Chinese traditional medicine. In the 16th century, a German botanist suggested that a mixture of cardamom and honey could be used to treat bruises. In modern times, it is widely used as a culinary spice, particularly in India and Saudi Arabia. It is also very popular in Northern European baking (particularly in Scandinavia) and in Russian baked goods. (It is thought that the Vikings brought cardamom from Constantinople to Scandinavia in the 9th century.) Despite its ancient origins, cardamom remains a beloved spice in many parts of the world today.