India is the mistress of spices. No dish is complete without the aromas of Indian spices.
Technically cardamom belongs to the ginger family. This spice has been grown since ancient times. In terms of production India comes second to Guatemala which is the largest producer of Cardamom. Cardamom cultivation has increased with the increase in demand and now it also cultivated in countries like Sri Lanka, Tanzania and some parts of China as well.
The seeds of the cardamom plant contain a variety of important minerals such as calcium, sulfur, and phosphorus. They also contain volatile oil composed of acetic and formic acids. Both seeds and oil is used for cooking and medicinal purposes. In India we generally use green or black cardamom. Green Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly smokey, though not bitter, aroma, with a coolness some consider similar to mint.