Green cardamom, scientifically known as Elettaria cardamomum L., belongs to the Zingiberaceae family and is a perennial herb native to the Western Ghats of southern India. The plant is characterized by tall, leafy shoots and produces small, green, triangular pods that house the aromatic seeds responsible for cardamom’s distinctive taste and aroma. Green cardamom has been cultivated for centuries and is now grown in several countries, including Guatemala, Sri Lanka, and Tanzania, with Guatemala being the largest global producer.
The harvesting of green cardamom is a labor-intensive process, as it must be done by hand to avoid damage to the delicate pods. Harvesting typically occurs between October and February when the pods reach their peak ripeness, indicated by their vibrant green color. The pods are carefully plucked from the plants, and the seeds are then extracted, cleaned, and dried to prepare them for sale and use in various culinary applications.
Historically, green cardamom has been prized for its unique flavor and health benefits since ancient times. It is believed to have been used by the ancient Egyptians for medicinal purposes and as a breath freshener. In India, it has been an essential component of Ayurvedic medicine for centuries, while in ancient Greece and Rome, cardamom was a luxury item used for its aroma and therapeutic properties. Throughout history, the spice has been revered for its warm, sweet, and slightly pungent taste, which has led to its widespread use in various cuisines across the globe.
In cooking, green cardamom is used to flavor both sweet and savory dishes. In Indian cuisine, it is a staple ingredient in numerous spice blends, such as garam masala, and is used in rice dishes, curries, and desserts like kheer and gulab jamun. The spice is also a prominent feature in Middle Eastern and Scandinavian cuisine, used in dishes like biryanis, pilafs, and even in traditional Swedish holiday breads and pastries. Green cardamom’s versatility and unique taste have made it an essential spice in the culinary world.
A fascinating fact about cardamom is that it is the third most expensive spice in the world, following saffron and vanilla, due to its labor-intensive cultivation process and the limited regions where it can be grown successfully. Its high cost and distinct flavor have contributed to its status as a symbol of luxury and sophistication in many cultures.
In gin distillation, green cardamom’s complex flavor profile is highly valued. The spice is often used in conjunction with other botanicals like juniper, coriander, and citrus peels to create a well-rounded, aromatic gin. The warmth and slight sweetness of cardamom complement the other flavors, adding depth and sophistication to the spirit. It is particularly prevalent in craft gins and those that aim for an exotic or contemporary twist on traditional gin recipes.
Similarly, green cardamom is used in spiced rum to impart its warm, spicy, and slightly sweet notes. The spice is combined with other ingredients like cinnamon, cloves, and vanilla to create a rich, flavorful rum that can be enjoyed neat or mixed into cocktails. The inclusion of cardamom in spiced rum enhances the overall taste and adds an element of complexity, distinguishing it from other spirits and making it a favorite among connoisseurs and casual drinkers alike.
When it comes to using green cardamom in a distilled spirit like distilled spirit, it imparts a unique and complex flavour profile. The primary compound responsible for the flavour is 18-cineole, which makes up between 26.5% and 44.6% of the oil. 18-cineole gives green cardamom a unique and distinct flavour that sets it apart from other botanicals. However, it is not the only compound that contribute to the unique flavour of green cardamom. Other compounds such as α-terpinyl acetate, linalyl acetate, ( + )-limonene, linalool, α-terpineol, sabinene, terpinen-4-ol, (E)-nerolidol, β-myrcene, α-pinene, and geraniol also contribute to its unique flavour profile.
α-terpinyl acetate, for example, is a compound that gives green cardamom a fresh and floral aroma, and it makes up between 29.2% and 39.7% of the oil. This compound is known for its unique and refreshing aroma that is often described as similar to that of fresh flowers. It is also known to have a hint of sweetness that adds to the overall complexity of the flavour profile.
Linalyl acetate, on the other hand, is a compound that gives green cardamom a fresh and floral aroma, and it makes up between 0.7% and 7.7% of the oil. This compound is known for its light and delicate aroma that is often described as similar to that of fresh flowers. It is also known to have a hint of sweetness that adds to the overall complexity of the flavour profile.
( + )-limonene is a compound that gives green cardamom a fresh and citrusy aroma, and it makes up between 1.7% and 6.0% of the oil. This compound is known for its unique and refreshing aroma that is often described as similar to that of fresh lemons. It is also known to have a hint of sweetness that adds to the overall complexity of the flavour profile.
Linalool is a compound that gives green cardamom a fresh and floral aroma, and it makes up between 0.4% and 5.9% of the oil. This compound is known for its light and delicate aroma that is often described as similar to that of fresh flowers. It is also known to have a hint of sweetness that adds to the overall complexity of the flavour profile.
α-terpineol is a compound that gives green cardamom a fresh and floral aroma, and it makes up between 0.8% and 4.3% of the oil. This compound is known for its light and delicate aroma that is often described as similar to that of fresh flowers. It is also known to have a hint of sweetness that adds to the overall complexity of the flavour profile.
Sabinene is a compound that gives green cardamom a spicy and warm aroma, and it makes up between 2.5% and 3.8% of the oil. This compound is known for its unique and warming aroma that is often described as similar to that of spicy ginger. It is also known to have a hint of sweetness.
Green cardamom is a versatile botanical that can be used in a variety of gin distillations. Some great flavour pairings for green cardamom in gin include:
Citrus: Green cardamom pairs well with citrus fruits such as lemon, lime and orange. The fresh, citrusy notes of these fruits complement the fresh, floral and spicy notes of green cardamom.
Herbs: Green cardamom also pairs well with other herbs, such as coriander, juniper, and angelica. The herbal notes of these botanicals complement the spicy, floral, and warm notes of green cardamom, creating a harmonious and balanced gin.
Spices: Green cardamom also pairs well with other spices such as nutmeg, cinnamon, and black pepper. The warming and spicy notes of these spices complement the warming and spicy notes of green cardamom, creating a gin that is complex and full-bodied.
Floral: Green cardamom also pairs well with other floral botanicals such as lavender, rose, and jasmine. The floral notes of these botanicals complement the fresh and floral notes of green cardamom, creating a gin that is light, delicate and refreshing.
Fruits: Green cardamom also pairs well with other fruits such as apple, pear, and raspberry. The fruity notes of these botanicals complement the fresh, floral, and spicy notes of green cardamom, creating a gin that is fruity, sweet and complex.
It’s important to note that these are general suggestions and it’s always good to experiment with different botanicals to discover the perfect combination of flavours for your gin.
