Cardamom

Cardamom is a spice derived from the seeds of several plants in the ginger family, native to the Indian subcontinent. The seeds are typically dried and ground into a powder or used whole in cooking. It has a strong, distinctive flavour and aroma, often described as aromatic, floral, and slightly sweet with notes of citrus and eucalyptus.

Cardamom is widely used as a flavouring agent in both sweet and savoury dishes. In the UK, it is a common ingredient in baked goods like cakes and biscuits, traditional desserts such as Christmas pudding, and also features in spice blends for curries and marinades. Its intense aroma and flavour make it a popular choice for adding depth and complexity to food.

Cardamom is not considered a food additive and does not have an E-number. It is a natural spice used for its flavour. Traditional medicine systems have used cardamom for various purposes, but robust scientific evidence supporting specific health benefits at typical dietary intake levels is limited. There is no widespread controversy regarding its use in food.