Silar / CC BY-SA 4.0
Cardamom
Amomum
Overview
Known as the queen of spices, cardamom is a tropical plant in the ginger family that produces intensely aromatic seed pods. It is the third most expensive spice in the world after saffron and vanilla, treasured for its complex warm-cool flavor profile. In its native habitat of India's Western Ghats, cardamom grows in the shaded understory of tropical forests.
Cardamom is a genus of plants containing about 111 species native to China, the Indian subcontinent, Southeast Asia, New Guinea, and Queensland. It includes several species of cardamom. Plants of this genus are remarkable for their pungency and aromatic properties.
Uses
Among ancient writers, the name amomum was ascribed to various odoriferous plants that cannot be positively identified today. The word derives from Latin amomum, which is the latinisation of the Greek ἄμωμον (amomon), a kind of an Indian spice plant. Edmund Roberts noted on his 1834 trip to China that amomum was used as a spice to "season sweet dishes" in culinary practice.
The type species for this genus is Amomum subulatum, also known as black cardamom. Other selected species include Amomum exertum and Amomum smithiae.
Growing Conditions
Habitat & Range
- Habitat
- Meadows & Open Areas
- Native Range
- Native to Indiana; also native to Andaman Is., Assam, Bangladesh and 22 more regions
- Cultivation Region
- Warm temperate to subtropical
Botanical data via projectGAIA.
Companion Planting & Soil
Good Companions
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Warm (8-9) | Transplant | Apr — May | Plant divisions in spring; filtered shade; rich, moist soil; tropical understory plant |
| Warm (8-9) | Harvest | Oct — Dec | Harvest green pods before fully ripe; dry at low temperature to preserve volatile oils |
| Warm (8-9) | Divide | Mar — Apr | Divide rhizome clumps in spring; each division needs 2-3 shoots |
| Hot (10+) | Transplant | Mar — Apr | Plant in spring; 6-10 ft tall; shade essential; grows well under tree canopy |
| Hot (10+) | Harvest | Sep — Dec | Pick pods when plump and green; takes 3 years from planting to first harvest |
Uses
Culinary
- Essential in chai tea, coffee, and Middle Eastern cuisine
- Flavoring for Scandinavian pastries and breads
- Used in Indian curries, biryanis, and desserts
Medicinal
- Traditional carminative for digestive discomfort and bloating
- Antimicrobial properties support oral health
- Ayurvedic use for respiratory conditions and detoxification
Other Uses
- Aromatic houseplant in tropical conditions
