Ceylon Cardamom, Malabar Cardamom
Cultivated as annual
Aromatic seeds are a common ingredient in Indian, Lebanese, Syrian and Egyptian cuisines. Cardamom flavored coffee is very popular in the Middle East. In Scandinavia the seeds add charcterisic flavor to breads. Leaves can also be used as a seasoning.
Source of plant
To 3m; rhizome thick. Leaves 60x10cm, linear-lanceolate, acuminate, downy beneath. Flowers in loose 60cm spike; corolla 2cm, white; lip striped with pink, lilac or violet with yellow edge. Fruit aromatic.
USDA Hardiness Zone
tender perennial, food