Cardamom Fine Spice Botanical in Gin
Facts about Grow and Care for Cardamom
Cardamom (Elettaria cardamomum) hails from the ginger family and is most commonly grown for its seeds, which are used as a pungent, aromatic spice. This herbaceous perennial grows from thick, knobby underground rhizomes to produce an evergreen plant with erect, 6 to 15 cane-like stems with glossy, 24-inch, lance-shaped, dark green leaves.
In late spring or summer, leafless flowering stems emerge from the plant base to form 2-inch and yellowish-white flowers. The blooms are reminiscent of orchids, with lilac-purple veins and pink or yellow margins.
The flowers and stems are not scented but will produce pale yellowish-green 3/4-inch fruit pods. The pods contain 15 to 20 aromatic black to reddish-brown seeds, commonly used in Asian, Middle Eastern, and Scandinavian dishes and drinks.
Cardamom: flavor and uses of this spice
Typical of Indian cuisine, cardamom is a spice that has found its natural place on Italian tables for a long time, thanks to its flavor and the beneficial properties that can be attributed to the pods of this plant.
Cardamom fruits are green or brown in colour, inside which it is possible to find black seeds which, in turn, are reduced to powder for use in cooking, or for infusions. But what is the flavor of cardamom? And what are the benefits of the cardamom plant?
Let’s try to find out together, in this in-depth analysis that we wanted to dedicate to this spice.
Cardamom aromatic flavor ideal for use in cooking
The flavor of cardamom is easily recognisable, although a lot depends on the type of cardamom you choose to use in the culinary field.
In particular, green cardamom is particularly valuable, and is distinguishable by a rather intense, almost balsamic flavour. Brown cardamom has earthy and woody notes, with a smoky undertone. On the other hand, black cardamom is more delicate and, for this very reason, it is often preferred among the powdered cardamom that can be purchased on the market due to its easy integration with many dishes. Then there is also a white type of cardamom which, however, is certainly the least valuable and, for this very reason, least used in the kitchen.
How to use cardamom
Thanks to its properties and its excellent flavour, cardamom can be used in the kitchen in many ways, to flavor both savory and sweet dishes.
Its flavour, generally pungent but balanced, can also enhance various drinks, such as chocolate or coffee. The spice is also among the most traditional ingredients of curry.
Given the above, if you have never had the opportunity to use this spice in your cooking and would like to positively experiment with cardamom powder in your dishes, we recommend using it on rice, with a generous sprinkling or less, depending on what the your tastes. You can also use it on desserts (like cakes) or in drinks like tea or coffee.
What are the properties of cardamom
Cardamom is attributed with numerous beneficial properties for our body. Among those that have been proven by studies, we particularly highlight the digestive and anti-inflammatory ones. Simply chew a few cardamom pods after meals to stimulate your metabolism.
Furthermore, cardamom is rich in vitamin C and mineral salts such as magnesium, potassium and manganese. It facilitates gastrointestinal regularity and, thanks to the essential oils it is rich in, it can reduce abdominal swelling, helping our body to better assimilate nutrients.
Among the other lesser-known advantages of cardamom we also find its role as a remedy against bad breath: it is sufficient to chew the whole berry, with the seeds inside, to counteract bad breath.
Furthermore, it is well known that cardamom is useful for protecting the airways against the risks of inflammation, coughs and colds. It is also useful for those who want a helping hand to lose weight, given that – as we already mentioned a few lines ago – it can speed up our metabolism, therefore burning more calories.
Cardamom Plantations in Kerala’s Idukki District Hit by Severe Weather
Weather-Related Damages Threaten Cardamom Productivity
Cardamom plantations in Kerala’s Idukki district, a key growing area, have been severely impacted by inclement weather, including heavy rains and strong winds. The adverse conditions have led to a fungal outbreak on the plants. Which is likely to reduce productivity in the upcoming 2024-25 season due to extensive plant damage.
According to PC Punnoose, General Manager of KCPMC Ltd, the productivity of cardamom in the current season is expected to be lower than usual. The drought from January to May devastated many plantations. Especially those managed by small and marginal farmers with less than five acres of land. These farmers, who are vital to the sector for supplying quality cardamom, have been forced to replant their fields. Which will take at least two years before yielding a new crop.
Delayed Harvest and Market Repercussions
Typically, the harvest season for cardamom begins between June and July, but this year it has been delayed, with harvesting expected to start only from the end of August to mid-September. As a result, productivity is on a downward trend compared to the previous year’s bountiful crop. Punnoose noted that, aside from prices, nothing is currently favorable for cardamom—neither the productivity, climate, nor plant health.
Due to the lower crop output, cardamom prices in the auction market have risen to $27 per kg. However, demand remains subdued in upcountry markets due to lean months. And there is also little momentum in the export market. Importers are closely watching India due to crop losses in Guatemala, a major competitor. So far, there has been no demand for premium grades such as 7-8 mm and 8 mm cardamom. Which are typically sought after in export markets.
SACRED CARDAMOM GIN
Description
An exuberant expression of the most aromatic of spices, Organic Green Cardamom Pods – a beautifully fragrant gin.
Perfect with high quality Indian tonic water, as a twist on classic gin cocktails such as Espresso Martinis or mixed with ginger beer.
Awards & Reviews
Gold Medal at the San Diego Spirits Festival, 2016
Sacred Gin
Cardamom
BOTANICALLY INSPIRED
Ian’s first London Dry Gin contained a dozen botanicals, including juniper, cardamom, nutmeg, and frankincense, and set the tone for every future Sacred Spirits expression. The inclusion of frankincense, Boswellia sacra in Latin, signalled Ian’s intention to create unique spirits, characterised by depth of flavour and otherworldly aromas. It also gave the brand its name.
The Ingredients for Solomon’s Bazaar
- 1 1/2 – 2 oz. gin (if you live in the Lonestar State like me, Opihr can only be found at Spec’s)
- 1/2 oz. freshly-squeezed orange juice
- 1/2 oz freshly-squeeze lemon juice
- zest from an orange
- 1/2 oz honey simple syrup
- 1/4 teaspoon rosewater (it’s potent- always err on the side of too little)
- a couple dashes of cardamom bitters
How to Make a Solomon’s Bazaar
Zest half an orange over your cocktail shaker. Add ice. Pour in gin, juice, & honey syrup. Carefully add a quarter teaspoon of rosewater. You can always add more if you want but I have ruined many a drink by accidentally using too much. Add two dashes of cardamom bitters (or traditional aromatic bitters if its what you have). Shake shake shake. Strain into a coupe glass. Sip & find yourself transported to the markets of Opihr.
London Dry Gin
OPIHR SPICES OF THE ORIENT
A unique London Dry Gin made using hand-picked botanicals, including spicy cubeb berries from Indonesia, cardamom and Tellicherry black pepper from India and coriander from Morocco.
About
The heritage of OPIHR Spices of the Orient Gin is firmly rooted in the ancient Spice Route. Traditionally merchants would travel thousands of miles along the route, trading exotic spices and botanicals from distant lands.
OPIHR Spices of the Orient Gin is crafted with a selection of exotic hand-picked botanicals, carefully chosen by OPIHR’s Master Distiller, including spicy Cubeb berries from Indonesia, Black Pepper from India and Coriander from Morocco.
The botanicals in Opihr Gin make the journey to their final destination, the oldest distillery in England, where quality gin has been traditionally distilled, using the same London Dry Gin method, since 1761. Here the botanicals are married with fine English spirit to produce an exotic oriental spiced gin.
ABV: 40%
Tasting Notes
This intense, exotic spiced gin exudes the character of the Orient, incorporating hand-picked botanicals from along the Ancient Spice Route.
Aroma: A rich and robust gin with a smooth perfume and sharp bursts of citrus. Key notes of cumin and cardamom provide a warm, earthy background balanced with grapefruit peel.
Taste: Soft camphor, some sweetness and Oriental spices create a warm mouth feel that lingers but does not increase intensity.
Opihr Gin
Cardamom
Bathtub Gin Rose and Cardamom
Ableforth’s have taken their much loved cold-compounded gin and infused it with the delicate flavours of rose and cardamom. Classic Bathtub botanicals provide the blissful backdrop to a floral bouquet and herbal warmth.
On the nose it’s proudly juniper with sweet lemon and delicate floral notes. The rose and cardamom come alive oh the palate, while not overpowering the Bathtub Bin base to create a beautiful contrast of flavours. Think initial Turkish delight on the palate with a slight spiced / herbal finish adding complexity. Rose water lingers on the palate mingling with juniper.
ABV: 43.3%
Bottle Size: 70
Botanicals: Bathtub Gin Classic Base with Rose & Cardamom
Bathtub Gin
Cardamom
