Along with saffron and vanilla, the seeds of the tropical perennial plant of the ginger family are among the most expensive and widespread exotic spices in the world. It originated in the tropical jungles of India, Sri Lanka, Malaysia and Sumatra, and is now also cultivated in Nepal, Thailand and Central America. In India, it is known by the nickname “thequeen of spices“.
Aroma and subtlety of Cardamom
The small seeds of cardamom, which sit in triangular, oval, green capsules, are used as a spice. Each of these capsules contains about 12 to 24 black-brown seeds. The stickier they are, the fresher their condition. Green cardamom smells balsamic and warm with hints of cocoa and dark chocolate. It has a fruity, floral, spicy, lemony taste with cool, fresh notes of camphor and menthol. Its strong smell has no analogue among other additives in the world. Its taste is also particularly specific, and can be classified mainly as spicy. That is why very small amounts of it are used in recipes.
Cardamom harmonizes wonderfully with anise, coriander, cumin, fennel, ginger, bay leaf, marjoram, mint, cloves, sage and cinnamon.
Antimicrobial ability – Cardamom contains substances that can kill some bacteria, reduce swelling and help the immune system.
Cardamom is used in diabetes, high cholesterol, fat accumulation in the liver. May help reduce high blood pressure ( hypertension ).
