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Native to India, cardamom has long been sought after across the globe. In ancient Egypt, its seeds served as an early form of toothpaste and mouthwash. It also made its way to the great civilizations of ancient Greece and Rome, where it was primarily used as a perfume.
Historians disagree as to the origins of cardamom in Scandinavia, where it remains popular for baking to this day. Many believe that the Vikings first came across cardamom in Constantinople. Others credit the Moors with introducing the spice.
Today, cardamom is primarily cultivated in India, Sri Lanka, Nepal, and Guatemala. Although its popularity is on the rise in many regions, it is mainly consumed in the Middle East as an addition to baked goods, meats, and tea.
Nutrition Information
Cardamom offers an excellent opportunity to add flavor to foods and beverages while limiting calories and fat.
It's a source of:
Vitamin C
Riboflavin
Niacin
Magnesium
Potassium