CONDIMENTS 99 



the drying sometimes wholly effected by sun heat. This 

 is the most valuable of all the Indian condiments, and is 

 extensively used for flavouring sweetmeats and certain 

 cooked dishes ; the natives also chew it with betel leaves. 

 In Cochin-China cardamoms are often chewed after meals. 



East African Cardamom 



{Amomv.m) 



This Cardamom is called Matungula (Kisuah) ; Matnn- 

 guru (Uganda and French Unyoro) ; Longozy (East coast of 

 Madagascar) ; Korarima (Galla) ; Guragic Spice ; Khcil 

 (Arabia) ; and Oggieh (S. Abyssinia). 



In north-east tropical Africa the inhabitants use the 

 crushed seeds to mix with coffee, just as the Egyptians use 

 " Habbe-han," which are xibyssinian seeds of the same 

 plant. The aromatic pulp surrounding the seeds (carda- 

 moms) is much eaten. 



Melegueta Pepper 



(Amomwn Melegueta) 



A native of west tropical xVfrica, and sometimes called 

 Guinea Grains (English) ; and Habselia (Xiam Niam). 



It is esteemed as a most wholesome spice, and generally 

 used to season food in West Africa. The aromatic pulp 

 surrounding the seeds (pepper) is much eaten. 



