In India Cardamom is often referred to as the "queen of spices" (pepper is considered the king). A member of the ginger ( Zinziberaceae ) family the spice cardamom intensifies both savory and sweet flavors. Cardamom's aroma is rugged, but gentle, fruity and biting. The taste is light and lemony. Cardamom also suffers from a bit of an identity crisis as it is sometimes spelled cardamon and cardamum and it is often confused with Grains of Paradise. During the harvesting process the timing is critical to ensure not only optimum quality but maximum yield as well. When it is fully ripened the pod splits open, this allows the seeds to be blown away or fall to the ground and get exposed to the air – so the pods must be picked while still in the slightly immature green state and just as the seeds begin to turn dark. The seed-containing Cardamom capsules are then sold as green or bleached pods, and Spices Inc. offers these without the pod (also known as decorticated) as ground cardamom powder and also as Whole Extra Fancy Grade. Most often recipes call for the whole or ground seeds rather than the full pod. Top quality cardamom seeds are ripe, with a hard shell, and are a dark brown in color. Cardamom is a staple ingredient in Berbere, Curry Powder and Garam Masala. Works well in combination with caraway, chili powder, cinnamon, coriander, cumin, ginger, paprika and pepper.
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