A few days ago, my father-in-law returned from India, a trip he'd long dreamed of. A foodie, he wandered through those typical markets where spices abound and came back with some jars to give as gifts. I got the one with cardamom, perhaps because he knows that I like to cook and that's how I started to investigate more about this appreciated spice.
I knew that in India the cardamom It is a widely used ingredient, but I was unaware of the extent of its uses. powerful and pleasant aroma It seemed familiar to me, although I didn't know how to incorporate it into the kitchen. After researching, I discovered that the cardamom It is very versatile: it is used in apple tarts, meat cakes, dishes chicken and in pickles, very common in Germany, where it is part of the delicatessen. However, it is in the indian cuisine where cardamom shines with its own light, being essential in the mix garam masala and in numerous curries.
Cardamom characteristics
El cardamom Belongs to the Zingiberaceae family, just like ginger and turmeric, and its scientific name is elettaria cardamomum. It is native to southern India, Sri Lanka, Burma and Vietnam, but Guatemala It currently stands out as the world's leading producer. Its cultivation has also spread to countries such as Tanzania, Thailand, Malaysia, and Central America.
La plant of the cardamom It is perennial and can grow over four meters high under optimal conditions. Its horizontal rhizome is robust and sprouts numerous tall stems that support lanceolate leaves and flowers grouped in panicles. flowers They have shades of green with purple veins and a white tip. The fruit is an ovoid, pale green, and very aromatic capsule containing small reddish-brown or black seeds. These seeds are collected before they are fully ripe and dried in the sun.
Although there are different varieties, the best known and most valued is the elettaria cardamomum (green cardamom). The variety is also cultivated Amomum subulatum (black cardamom), used mainly in pickles and strong products for its characteristic camphor aroma.
This plant needs high humidity levels and almost constant shade, so in nature it thrives in humid and shady tropical forests between 800 and 1200 meters above sea level. It is widely used for flavor coffee, infusions, curries, stews, desserts and baked goods.
Tips for growing
El cultivation of At home, it is a challenge that requires patience and attention to environmental conditions. The plant may take more than three years to produce its first fruits, but once ripe, it is possible to collect the capsules before the seeds are fully ripe, to prevent them from opening and dispersing.
To start growing, it is best to do so in spring, through the rhizome division Fresh seeds containing both sprouts and roots. Dried seeds tend to lose viability quickly, so if you don't have access to a fresh rhizome, you can try fresh seeds, although the germination rate is low.
- Light: He needs indirect and bright light Indoors, ideally near an east- or west-facing window. Outdoors, it prefers partially shaded areas, avoiding direct exposure to intense sunlight.
- Temperature and humidity: It is a tropical plant that thrives among 18 and 35 ° C with humidity at least 50-75%. In dry climates, it is recommended to place the pot on a saucer of damp pebbles or use a humidifier to maintain adequate humidity.
- Substratum: Prefer a soil rich in organic matter, with good drainage, which can be silty or enriched with humus.
- Irrigation: The substrate must always be maintained slightly dampAvoid waterlogging, as excess water can cause rhizome rot. Frequent watering is recommended in spring and summer; in autumn and winter, reduce watering without letting the soil dry out completely.
- Subscriber: It appreciates regular fertilization, using balanced water-soluble fertilizers every 2-3 weeks, or slow-release fertilizers during the growing season. Mineral fertilizers are especially recommended in spring and autumn.
Pruning: It's not essential except to control the plant's size or remove dead leaves and stems. It can grow up to 2 meters in a pot, so it's best to trim it according to the space available.
As they grow, rhizomes quickly fill the pot. When the roots become entangled or poke out of the holes in the container, it's time to divide the rhizomes: Cut the stems in half, remove the rhizome, and separate sections containing roots and shoots. After planting in new pots, it can take years for the new plants to flower and produce pods.
With patience and proper care, it is possible to enjoy a exotic plant at home, and obtain its aromatic seeds for culinary use. With its unique flavor, ornamental transformation, and culinary value, it becomes an excellent ally for both gardening and cooking enthusiasts.