Botanical Name: Elettaria cardamomum
- English: Green Cardamom
- Also, known as: Maton, kardamom, kardemumma, cardamome, Cardamomen, ilaayacii, cardamomo, karadamomo, cardamomo, kardemumma, aila cheddi, luk grawan, kakule
Parts Used: Whole Pods
A tall perennial herb with erect stems bearing broad leaves and horizontal flowering stems bearing clusters of white and pink flowers at ground level. Cultivated cardamom does not differ from the wild type. Plants can be propagated from seeds or by division. Near ripe fruits are usually handpicked individually, but the whole cluster is sometimes harvested.
Small, near-ripe fruits containing numerous dark brown seeds. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds; Elettaria pods are light green and smaller. They are green in color when simply air-dried, but may be pure white because of bleaching with steam or sulfur before drying. There are several other species known as cardamom.
The deliciously sweet and pungent taste of cardamom has found its way into many different culinary traditions. In its native India, cardamom forms an important component of curries and curry powders. It is also widely used in rice, vegetable, and meat dishes, as well as sweet desserts. The seeds are traditionally used to flavor Arabian coffee and black Turkish tea. In Europe and America, cardamom is well known as an essential ingredient of gingerbread and sweet pastries. Scandinavians are particularly fond of cardamom and large amounts are used in confectionery, desserts, stewed fruits, mulled wines, meat dishes and sausages.
Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron but little is needed to impart flavor.
How to use:
As a spice.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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