The Latin amomum cardamomum l. it is a shrub growing to a height of up to ten feet [3 m]. The leaves have a sharp point that measures about 25-35 cm (10 in.) in length and a width of 10-12 cm (12 in.). Common among the varieties of cardamom plants are red and white.
Indonesia, with its rich biodiversity and fertile land, is known for producing a wide range of aromatic spices, and cardamom is no exception. Indonesian cardamom, also known as kapulaga, is highly regarded for its exceptional quality and distinct flavor. In this article, we will explore the unique characteristics and benefits of Indonesian cardamom, showcasing why it is a prized spice in culinary traditions worldwide.
Cardamom is a type of spice produced from the seeds of several types of elletaria and amomun plants in the zingiberaceae family (ginger family).
"Best Cardamom From Indonesia"
Cardamom, one of Indonesia's spice commodities which is increasingly in demand by the world market. Indonesia has a large quantity of cardamom because cardamom is a herbaceous plant that grows well in shaded conditions, requires fertile, loose and well-drained soil. There are two types of cardamom cultivated in Indonesia, namely Amomum cardimum wild and Elettaria cardamomum L. Maton. Cardamom classification : Brown cardamom Physical form: somewhat round and light. Color: The seeds are black, the skin is brownish white. Green cardamom Physical form: the shape is slightly longer and flatter. Color: black seeds and slightly greenish skin. Aroma: sharper and fragrant.
Cardamom, sometimes Cardanom or Cardamum, is a spice native to the Indian subcontinent and Indonesia. Cardamom is a type of spice that is usually used as a flavor enhancer and aroma.
Specification:
Dried Cardamom grade A
Color white with brown line
Water content max 14%
Foreign matter max 1%
