Cardamom (Elettaria cardamomum)

One of the most ancient spices, mentioned in ancient Indian literature, highly valued by the Greeks and Romans, who attributed its healing effects to the heart and stomach. Powdered (crushed) cardamom seeds are used to even out the aroma of gingerbread, gourmet sausages, liqueurs and as (one of many) curry ingredient (Look: Curry). Cardamom plantations are located in Ceylon, in India, southern china, in Madagascar and West Africa. Cardamom was highly appreciated by the old Polish cuisine, which was passionate about its roots.