Elettana cardamomum
Family: Zingiberaceae

This is a rhizomatous perennial, to 3 m (10 ft), with a tall, leafy stem and shorter flowering stems. After flowering, it produces small, irregularly shaped seed capsules, of a light greenish gray, each containing several brown seeds. It is widely cultivated in Asian countries and has been imported into European countries since the time of the Romans. The seeds of the cardamom plant are mostly used as a spice in cooking, particularly in Asian and Indian curries. They are also used in cakes, pastries and breads, and often in coffee in the Middle East. The essential oil from its seeds is used in perfumes.

Cultivation

The cardamom is a native of India and other tropical countries and is grown for its seeds only in tropical climates. In frost-prone climates, it makes a pleasing foliage plant in a warm greenhouse or conservatory. Grow in pots of soil-based potting compost with added chipped bark. Shade from direct sun and provide a humid atmosphere. Water well in the growing season but far less in winter. Propagation is by division of the rhizomes in spring.

Climate

Zone 10 and above.