Cardamom

About

Cardamom (or cardamon) refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Nepal and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery, outer shell and small black seeds. Today, Guatemala is the biggest producer and exporter of cardamom in the world, followed by India. Some other countries such as Sri Lanka have also begun to cultivate it. Elettaria pods are light green while Amomum pods are larger and dark brown. It is the world's third most expensive spice by weight, outstripped in market value only by saffron and vanilla.

Aroma profile

Derived from this ingredient’s flavor compounds

fresh×7

aromatic×7

herbal×6

mint×5

grassy×5

green×5

floral×4

camphoraceous×4

Taste profile

Derived from this ingredient's compounds · measured taste classes

bittersweet

Composition

60 compounds identified — cross-referenced scientific databases

(-)-jasmonoyl-l-isoleucine(-)-menthone (-)-phaseollidin (-)-sativan (-)-vestitol (+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde (+)-marmesin (+)-neomenthol (+)-pulegone(+)-taxifolin(+)-trans-sabinene hydrate (+/-)-alpha-thujene (±)-borneol(±)-menthone(2-trans-6-trans)-farnesoate (2e,6e)-farnesol

Best pairings

Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.