Cardamom tree (Elettaria cardamomum)

Other names: Cardamom (essential oil of the plant: cardamom tree - Elettaria cardamomum, Egyptian pepper, Moura pepper) Cassia (essential oil of the plant: Cinnamomum cassia - Chinese cinnamon)

Harm score: 1 (Natural substances)

The cardamom tree, called Elettaria cardamomum in Latin, is an exotic plant that is native to Southeast Asia, specifically India, Malaysia and Sri Lanka. It is also known by the names cardamom pepper, Egyptian peppercorn, or powdered pepper. This plant belongs to the ginger family, grows to a height of about three metres and its fruits, or seeds, are a popular spice not only in Asia but also in Europe and the Middle East.

Cardamom, with its characteristic strong yet slightly bitter and spicy flavour, is used in kitchens all over the world. Its unmistakable aroma and flavour is often included in traditional oriental desserts, pastries or coffee. In European cuisine, cardamom is included in spice mixes for baking, and the outer shells can be sprinkled into coffee for a specific flavour. The cardamom tree is also used in medicine, where it has a place in traditional Ayurvedic medicine.

Another popular spice is cassia, often referred to as Chinese cinnamon or Cinnamomum cassia. This plant is closely related to the classic Ceylon cinnamon tree. Its essential oils are widely used as a cheaper substitute for cinnamon, especially in America and Asia, but compared to cinnamon, cassia produces harder and straighter pieces. Its aroma is stronger and spicier. Cassia is a popular ingredient in Asian cuisine, sweetened in dishes, added to soups, sauces or baking mixes. In addition, cassia also has its place in traditional Chinese medicine.