[Sca-cooks] Cardamom?

[lilinah at earthlink.net]

OK, it finally dawned on my why i am seeing cardamom interpolated 
into modern SCA-redactions of Medieval and/or Renaissance spice blend 
recipes. SCAdians, and some modern scholars and cookbook authors are 
using it as a substitute for grains of paradise.

I guess the assumption is, since grains and cardamom are in the same 
family, cardamom can substitute for the hard-to-find grains of 
paradise. It's like substituting ginger for galangal - they're both 
rhizomes in the same family... If one has never tasted the mystery 
spice, then won't know just how very different the flavors are.

But i STILL wonder... are there any Medieval and/or Renaissance 
recipes that actually use cardamom?

Anahita