Talk:Cardamom

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[edit] Culinary uses of cardamom

Just out of interest, can cardamom be eaten raw? I think the answer is yes, but I believe that this is a spice from the ginger family that is more commonly eaten cooked. ACEO 15:37, 26 February 2006 (UTC) Well, I have done my own research into this question now, and it appears that the answer is yes, although obviously, one does not eath the shells of the pods! I had some raw cardamom with my breakfast this morning, so if I do not live to continue to contribute to Wikipedia, you will know the answer! ACEO 10:32, 14 May 2006 (UTC)I am still here, so the answer must be yes!ACEO 15:35, 16 May 2006 (UTC)

I removed the part which says black cardamom is a Chinese plant... I thought black cardamom was just the seeds themselves, with the pod removed? dave 21:25, 6 Oct 2003 (UTC)

Nope. Black and green are two different types of pods. Graft 21:41, 6 Oct 2003 (UTC)

Green cardamom is Elettaria cardamomum; black cardamom is usually Amomum subulatum. Mark Nesbitt 10:41, 13 January 2006 (UTC)

It is to be noted that if India is the first producers of cardamom, Guatemala is its first exporter. Pierre 09/06/2005

27/10/2005 Please help me I want to collect any formation about the collectio and preparation of Cardamom amr_pharma83@yahoo.com

29/12/05 I changed a couple instances of 'cardamon' to 'cardamom' in the article and added 'cardamon' as an alternate spelling at the top of the article. If there's a different protocol for alternate spellings that I'm not aware of, feel free to change it. Lapunkd

Tidied spelling further (to cardamom) Mark Nesbitt 10:41, 13 January 2006 (UTC)

26/07/06 There are two distinct types of cardamoms. One is the small variety which is green in colour and has smooth skin. The other is the large variety with thick juicy skin. BUT the smaller ones grow above the earth while the larger ones below, rather near the earth. Plants are also different in sizes. Both are dried and used as spice. Can be eaten raw too and the shell too tastes nice of the larger ones that I am familiar with. But too much raw ones can affect your lungs because of its minty flavour. Anyway, too much of anything has never been good. Both fetch good prices in the market and maybe the smaller ones are more expensive. The larger black varieties (maroon rather)grow in abundance in the foothills of the himalayas needing cold weather and rain while the smaller ones grow largely in the southern part of India that I know of Sisney dude 19:03, 1 August 2006 (UTC)