Cardamom (Elettaria cardamomum), also called cardamom, is an expensive spice with essential oils. Versatile in the kitchen, it is used in gin distillations for fresh menthol and fruity flavour. Originated in India, now cultivated worldwide. Quality best in South India and Sri Lanka. Dosage of 0.25-1 kg per 100 L gin.
Background
The scientific name is Elettaria cardamomum. It is one of the most expensive spices in the world.
Use of the cardamom plant
The seeds of the plant have a high content of essential oils. It is used in many ways in the kitchen. From fruity desserts and baked goods to curries and chutneys, you can use the capsules of the plant. For cooking, however, you should buy the capsules whole and only grind them during preparation, as the aroma is very volatile in powder form.
Growing area and origin
The plant originates from India and the surrounding countries. Today it is mainly grown in the southern hemisphere, but can be cultivated worldwide. The quality of cardamom is best in southern India and Sri Lanka.
Dosing and distillation
The dosage of cardamom is very dependent on the target flavour of the gin. Mix about 0.25kg-1kg with 100 litres of liquid. Since cardamom is very expensive, the dosage needs to be well considered. While cardamom is always freshly ground in the kitchen, it is usually added in whole capsules for gin distillation.
Taste influence on the gin
Cardamom gives the gin a taste of menthol. Some people also describe it as eucalyptus. In addition, there are fruity aromas and a taste of pine needles. It is therefore well suited to freshen up the flavour of a gin.
