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Cardamom appears to have been around for 5,000 years and is thus one of the oldest and most valued spices in the world. It originates from the Malabar Coast in southern India and Sri Lanka. Indian cardamom is somewhat smaller but more aromatic. As early as 720 BC, it was grown in the gardens of the kings of Babylon. The Egyptians chewed cardamom in order to freshen their breath and whiten their teeth and it is still used for this purpose in India today.
Cardamom smells aromatic, mildly burning, spicy, freshly citrus, slightly flowery and is reminiscent of eucalyptus. The content of essential oil in the seeds is highly dependent on storage and can be up to eight percent. Sticky seeds are a sign of good quality.
