In spite of the title of this post, truth be told, the way to say cardamom in Spanish is cardamomo. With a name like that, surely it’s not indigenous to that part of the world. (Same thing with coffee/café, you know?)
It makes me ponder thus, I’ve known about cardamom for a long time, ever since I started raiding the breath freshener (and carminative) trays at Indian restaurants. Whereas my usual reason for diving into those trays was for the candy-coated fennel seeds, the inimitable aggressive flavor of cardamom always stood out. Where else would I find the expensive pods in my food? Atop biryanis, in milk and as a seasoning for teas.
And in Antigua, Guatemala, in chocolate:
Prior to World War I, German coffee farmer Oscar Majus Kloeffer introduced cardamom to the fertile soil of Alta Verapáz. Guatemala is currently the world’s largest exporter of cardamom, though hardly uses it on the domestic front, save for adding it to bars of local chocolate much to the amusement of self-described travel bloggers. Most of it is shipped to the Middle East and India, the latter of which frequently expressing sour grapes over one of its native crops. How many more continents can we mention in this paragraph?
Are you a cardamom fan? Have you been to Guatemala?