Cardamom, the queen of spices. Cardamom has a strong unique taste and intensly aromatic,used for flavouring food and drink and as medicine. Cardamom(8mm) also known as bold is best in the yield
It is a powerful immune booster, fights free radicals and prevents aging. It heals digestive illness,reduce hypertension, relive head ache, provide glowing skin, fix all skin problems through it’s antimicrobial action, strengthen weak hair. Green Cardamom helps protect scalp from infections like dandruff and a good reservoir of vitamins and minerals especially vitamin C.
The shelf life is 12 months if stored in cool and dry place.
Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the Western Ghats in southern India, where it grows wild. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume.
Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom.
Cardamom comes from the seeds of a ginger-like plant.
The small, brown-black sticky seeds are contained in a pod in three double rows with about six seeds in each row. The pods are between 5-20 mm long, the pods are roughly triangular in cross section and oval or oblate.
Their dried surface is rough and furrowed. The texture of the pod is that of tough paper. Whole or split pods are available and the seeds are sold loose or ground. It is best to buy the whole pods as ground cardamom quickly loses flavour.
Cooking with Cardamom
Keep the pods whole until use. We can use the pods whole or split when cooked in Indian substantial meals — such as pulses. Otherwise, we can bruise and fry the seeds before adding main ingredients to the pan, or pounded with other spices as required. The pod itself is neutral in flavour and not generally used, imparting an unpleasant bitter flavour when left in dishes. Mainly the Near and Far East uses the cardamom in their diet .
Its commonest Western manifestation is in Dutch ‘windmill’ biscuits and Scandinavian-style cakes and pastries, and in akvavit. It features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Indians often include cardamom their sweet dishes and drinks. At least partially because of its high price, it is seen as a ‘festive’ spice. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. Cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan. It is a flavouring for Arab and Turkish coffee which is served with an elaborate ritual.