Cardamom is often referred as the ‘Queen of Spices’ because of its very pleasant aroma and taste. It is one of the most expensive spices, but only a little is needed to impart the flavour.
Cardamom is one of the world’s very ancient spices. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance and is used as an essential garnish in biryanis and pulaos. It is a common ingredient in Indian cooking and is often used in traditional Indian sweets and in masala chai (spiced tea). It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavour. Green cardamom is often used in the preparation of ‘gahwa’ a strong cardamom coffee concoction which is a symbol for hospitality among Arabs.
Volume: 50/100/250/500/1000 g
358.00₹ – 6,875.00₹
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50g, 100g, 250g, 500g, 1000g
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. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day.
Cooking and health
The pods can be used whole or split when cooked in Indian substantial meals — such as pulses. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required. Keep the pods whole until use. The pod itself is neutral in flavour and not generally used, imparting an unpleasant bitter flavour when left in dishes.
A stimulant and carminative, cardamom is not used in Western medicine for it own properties, but forms a flavoring and basis for medicinal preparations for indigestion and flatulence using other substances, entering into a synergetic relationship with them. The Arabs attributed aphrodisiac qualities to it (it features regularly in the Arabian Nights) and the ancient Indians regarded it as a cure for obesity. It has been used as a digestive since ancient times. A medicinal (perhaps aphrodisiac) cordial can be made by macerating seeds in hot water.
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