Photo Gallery

Illustration of cardamom (Elettaria cardamomum) showing the leaves, the rootstock with its rhizomes, and the flowering stem with flowers, fruits, and seeds. Cardamom belongs to the ginger family, but its effects are less intense than those of ginger itself; furthermore, it is the seeds, not the root tubers, that are used. Cardamom is a staple in every curry blend, but it is also a key ingredient in gingerbread, along with cinnamon, cloves, coriander, and anise. The Chinese regard cardamom as an effective remedy for digestive complaints of all kinds. Plaque: Geneva Conservatory and Botanical Garden – 1990

Cardamom fields cover the mountains of the same name, which stretch inland for over 300 kilometers along the Malabar Coast in the Indian state of Kerala. Like most spices, cardamom requires a very hot and humid climate. It grows best in humus-rich soil in the shade of large evergreen trees. It prefers marshy locations and even proximity to a watercourse. The underground rootstock is a tuberous rhizome with fleshy roots from which reed-like above-ground stems grow. Each of these produces lance-shaped, 30-centimeter-long sheathing leaves. This term refers to leaves that partially envelop the stem on which they grow. Other, shorter stems bear small flowers at their base. These are greenish-white or purplish-violet and grow near the ground in two or three clusters, varying in length between 20 and 50 centimeters. When ripe, these flowers form egg-shaped fruits or capsules. - 1990

Freshly harvested green cardamom pods (Elettaria cardamomum) being sorted before the drying process. Cardamom belongs to the ginger family and is considered one of the most expensive spices in the world, after saffron and vanilla. When fresh, the spindle-shaped pods are plump, a vibrant green, and still have the small brown stems by which they hung from the plant’s inflorescence. It is only through the subsequent drying process that they acquire their characteristic, slightly wrinkled texture, familiar from the spice rack. – 1990

Cardamom is considered the third most expensive spice in the world, after saffron and vanilla. It is prized for its complex, aromatic flavour and is used in a variety of ways. Cardamom is an essential ingredient in curries, teas (such as masala chai), desserts and baked goods worldwide. In traditional medicine, it is valued for its digestive and anti-inflammatory properties. – Kerala – Calicut – 1990

The photo shows a large quantity of green cardamom (whole pods). Cardamom belongs to the ginger family and is one of the finest spices in the world. These dried fruits are known for their sweet and spicy aroma. It is one of the most expensive spices in the world, as the capsules are harvested primarily by hand. Cardamom is widely used in curries, Middle Eastern dishes, baked goods, or to enhance the flavor of coffee and tea. – 1990