Cardamom

Cardamom is an aromatic spice obtained from the seeds of plants of the Elettaria and Amomum genera, belonging to the Zingiberaceae family, the same family as ginger. It is characterized by its small green or black capsules that contain fragrant seeds, used both whole and ground. Its flavor is sweet, slightly citrusy and spicy, with a fresh and penetrating aroma that adds an exotic and distinctive touch to dishes.

Cardamom has its origin in southern India, as well as in Sri Lanka and other regions of Southeast Asia. Historically, it has been used in the cuisine and traditional medicine of these areas, and today it is very popular in Middle Eastern, Indian, and Latin American cuisine.

Regarding its properties, cardamom is known for its digestive benefits, helping to alleviate stomach problems such as indigestion and gas. It also has anti-inflammatory, antimicrobial, and antioxidant properties, making it a healthy ingredient to incorporate into various preparations.

In the culinary context of Latin America, cardamom is usually known by the same names, although in some countries it may also be referred to as "green cardamom" or simply "cardamom". There are not many distinct popular synonyms, but it is important to highlight that it is used in both sweet and savory recipes, from desserts and infusions to stews and rice dishes.