cardamom

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cardamom

(kär`dəməm): see gingerginger,
common name for members of the Zingiberaceae, a family of tropical and subtropical perennial herbs, chiefly of Indomalaysia. The aromatic oils of many are used in making condiments, perfumes, and medicines, especially stimulants and preparations to ease stomach distress.
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Cardamom

 

(Elettaria cardamomum), a perennial herbaceous plant of the family Zingiberaceae. It has creeping root-stock. The leaves are lanceolate and are arranged in two rows along the vegetative shoots; they measure 2-4 m tall. The flower stalks, measuring up to 60 cm long, end in panicles with pale green blossoms. The fruit is a trilobate capsule with reddish-brown seeds of irregular shape. The seeds are used as a spice in cooking. They contain 3.5-7 percent oil, which is used in food and tobacco products. The oil is also used in medicine. Cardamom grows wild in the rain forests on the mountains of southern India. The plant is cultivated primarily in India, Sri-Lanka (Ceylon), Indochina, and South China.

cardamom

[′kärd·ə·məm]
(botany)

cardamom

, cardamum, cardamon
1. a tropical Asian zingiberaceous plant, Elettaria cardamomum, that has large hairy leaves
2. a related East Indian plant, Amomum cardamomum, whose seeds are used as a substitute for cardamom seeds.
References in periodicals archive ?
Having only recently taken on two important modernist artists from Pakistan - Anwar Jalal Shemza and Zahoor ul Akhlaq - and having developed a historical art discourse on both these artists by commissioning texts relating to new research, Green Cardamom is among those organizations and galleries actively partaking in shaping Pakistan's artistic past, present, and future.
Engro Corp appreciates Green Cardamom's initiative in becoming one of most visible vehicles for the international promotion of Pakistani contemporary art," he added.
In addition, in conjunction with international arts organisation Green Cardamom, the Society will be showing a series of short films to mark the 60th anniversary of the partition of India.
Makes about 8 cups In a saucepan add the following, cover and bring to a boil for 5 minutes: 7 Cups water 1 Tbsp fennel or anise seed 6 green cardamom pods 12 cloves 1 cinnamon stick 1/4" ginger root, sliced thin 1/4 tsp black pepper corns 2 bay leaves
This centuries-old blend of Indian black tea, green cardamom, cinnamon, nutmeg, cloves, black pepper and coriander comes with a new twist, Masala Chai is traditionally drunk with milk and sugar, so the launch of Equal Exchange Organic Sugar at Natural Products 2000 show made this a double Fairtrade first, Equal Exchange organic raw cane sugar is grown by farmers in Paraguay As readers will know, it is one of the aims of fair trade to support farmers in purchasing their own mill and gaining experience of trading direct with exporters.
In a pan, heat two cups of water, add sugar and green cardamom and boil until a thick syrup forms.
| Recipes from Masala by Mallika Basu (Bloomsbury, PS26) Photography (c) Issy Croker PUDINA KOFTA MEATBALLS IN A MINTED COCONUT CURRY (SERVES 3-4) INGREDIENTS: 2 tbsp coconut oil; 350g lamb meatballs (pack of 12); 4 green cardamom pods; 1 medium onion, finely chopped; 4 garlic cloves, finely grated; 2.5cm fresh root ginger, finely grated; 1 tsp ground fennel; 1 tsp white pepper; 1 green chilli, finely chopped; 125ml hot water; 1 x 400ml tin coconut milk (at least 75% coconut); 5-6 mint sprigs, leaves finely chopped, plus a few leaves to garnish; salt and freshly ground black pepper METHOD: 1.
ingredients: 6 tbsp vegetable oil; 1 large white onion, cut in half and thinly sliced; 7.5cm/3 inch piece of fresh root ginger, peeled and grated; 4 garlic cloves, minced; 800g/1lb 12oz diced lamb leg; 1/4 tsp ground turmeric; 1/4 tsp chilli powder; 200g/7oz canned chopped tomatoes; 1 tsp star anise powder; 1 tbsp ground cumin; 1 tbsp ground coriander; 1 tsp ground cinnamon; 3 green cardamom pods; 4 cloves; 125g/41/2oz prunes; 200g/7oz canned chickpeas/ garbanzo beans, drained and rinsed; 2 tsp salt; 2 tsp sugar; 1 small bunch of fresh coriander, stalks and leaves chopped; 1 green chilli, deseeded and thinly sliced rotis, to serve method 1.
- Add green cardamom powder and sugar and mix well and cook on medium heat till the mixture thickens to halwa (thick) consistency.
INGREDIENTS 4 x Lamb shanks 6 x Cloves of garlic 1 inch of ginger 2tsp Chilli powder 1tsp Paprika 1tsp Coriander powder 1tsp Cumin powder CURRY SAUCE 3tbsp Vegetable oil 1tbsp Butter 1 x Cinnamon stick broken in half 8 x Green cardamom pods 4 Cloves 8 x Black peppercorns 2 x Medium white onions thinly sliced 2 x Green chillies slit lengthwise 1tsp Chilli powder 1tsp Turmeric powder 2tsp Coriander powder 2tsp Cumin powder 2tbsp Tomato puree 4tbsp Greek yoghurt 400mls Water Salt to taste 1/2 tsp ground nutmeg Large handful fresh coriander chopped lemon juice METHOD Blend the garlic and ginger with a little water to a fine puree.
INGREDIENTS 2tbsp rapeseed oil 1tsp fenugreek seeds 2tsp each cumin and coriander seeds 8 green cardamom pods 3 onions, finely chopped 1.2kg carrots, sliced 4 tomatoes, chopped A large piece of fresh ginger, chopped 2 green chillies, chopped 1tsp turmeric 2tsp garam masala 2 litres veg stock 1 lemon, juiced 200ml whole, coconut or cashew milk Chutney, to serve Spring onion, sliced, to serve
taste essentialsGARLIC & GINGER PASTE GRARAM MASALA taste essentialsGARLIC & ginger paste INGREDIENTS: For the garlic and ginger paste: (makes 15 generous tbsp) 150g garlic, chopped; 150g ginger, peeled and chopped For the garam masala (makes 18tbsp) 6tbsp coriander seeds; 6tbsp cumin seeds; 5tsp black peppercorns; 4tbsp fennel seeds; 3tsp cloves; 7.5cm piece of cinnamon stick or cassia bark; 5 dried cassia leaves (also known as Indian bay leaves, available from Amazon); 20 green cardamom pods, lightly bruised; 2 large pieces of mace (available from Sainsbury's) graram masala METHOD: 1.