Cardamom green, India 10 g

Cardamom green, India 10 g

60.00

Out of stock

Country of origin:

South India, Kerala state

Taste and aroma:

A bright and sharp sweet taste that refreshes and leaves behind a feeling of “coolness” as if from menthol.
A combination of citrus aroma with a hint of camphor and eucalyptus.

Brief description:

Cardamom is the dried fruit of a herbaceous plant of the species Eletaria cardamomum of the ginger family, which grows wild in the humid forests of South India.

The spicy warm bouquet and unique aroma of green cardamom cannot be forgotten. Cardamom has a pleasant, slightly lemony taste with a clear hint of eucalyptus and camphor, which freshens the breath if you chew the seeds.

Due to the high content of essential oil (up to 8%), cardamom is very fragrant and economical to use.

As early as the 18th century BC. on cuneiform clay tablets in Nippur (a sacred city of the Sumerians), cardamom was mentioned. When the Babylonian kingdom arose in the place of Sumer, the sympathy for scented boxes was inherited by its inhabitants. Moreover, according to legend, the love for cardamom was so great that they tried to solve the task of breeding the corresponding plant even in the gardens of Semiramis, one of the Seven Wonders of the Ancient World.

After the fall of Babylonia, and especially during the Arab conquests of the VII-VIII centuries, cardamom became an indispensable spice and spread not only throughout the Middle East, but was also brought to Central Asia and the Caucasus. Some European peoples also began to show interest in three-sided fruit-boxes, the piquant content of which has a unique aroma with a note of camphor. And the North Germanic tribes were so enslaved by them that they carried this passion to the lands of the Netherlands, Scandinavia and Finland. This is how different types of pastries and drinks with cardamom appeared in the cuisine of these countries. Well, in Germany, without a pinch of cardamom, not only various gingerbreads are impossible, including such legendary Christmas delicacies as Nuremberg Lebkuchen, but also “proper” German sausages and cardamom-flavored thick soups, vegetable dishes, roasts, etc.

The country of origin of cardamom is considered to be India, which is still the largest producer of cardamom. But only a tiny fraction of cardamom reaches the global spice market because of the high domestic demand for this sacred spice.

Cardamom is the third most expensive and difficult to grow spice in the world, second only to vanilla and saffron. The origins of green cardamom can be traced back to the 4th century BC in the monsoon forests of the Sahyadri mountain range in western India. Today, this area is called the Cardamom Hills, and about 200 years ago, this area produced most of the world’s supply of cardamom. Cardamom is now grown mainly in southern India and Sri Lanka.

The main cardamom exporting country is Guatemala, where its cultivation began less than a century ago, and where all cardamom is exported. Connoisseurs of spices believe that Guatemalan cardamom loses to Indian cardamom in taste and aromatic qualities. Even cardamom from Sri Lanka and South India are different from each other, not to mention its “distant ginger relatives”. By the way, Indian cardamom is slightly smaller than Ceylon cardamom, but several times more fragrant. We know this from our own experience – after a short photo shoot with the participation of cardamom, all our clothes and the house reminded us of green boxes of one of our favorite spices for another week.

Cardamom is collected by hand. Fruits filled with seeds are collected – boxes that do not crack, the length of which is 10-20 mm. Each box contains up to 20 seeds. Sun-dried fruits acquire a light yellowish color. But the green boxes, which are dried at a variable temperature for 35 hours in specially equipped rooms, are more appreciated. It is believed that green cardamom is the most useful.

Cardamom seeds quickly lose their flavor when crushed. Even if you leave them whole, the seeds will lose about 40% of their essential oil in a year. Therefore, it is recommended to buy cardamom only in boxes that are crushed immediately before cooking.

Use of ground green cardamom in cooking

Green cardamom is used in the preparation of all dishes without exception, but especially playful cardamom in sweet cakes, fruit salads, gravies and sauces.

  • Thanks to its special aroma, which combines notes of citrus and eucalyptus, cardamom gives an incomparable flavor to pastries, pies from yeast dough, fruit cakes, compotes and fruit dishes
  • Cardamom enhances the taste and aroma of soups, sauces, fish and meat dishes, poultry, regular or vegetarian pilaf
  • It is part of the well-known curry spice
  • Green cardamom is used when preparing coffee – in addition to adding a pleasant spicy aroma to coffee, cardamom neutralizes the negative effect of caffeine on the body.
  • Ground green cardamom is also added to tea. It is one of the components of traditional masala tea.
  • In the states of Punjab and Gujarat, namkin lassi is made with green ground cardamom, salt, cumin, ground chili pepper, and fresh ginger.

Our Kashmiri friends like sweet green tea with cardamom, which is called “Kashmiri coffee”. Anyone who has ever visited Kashmir and stayed in one of the famous houseboats of Srinagar, a city that still remembers the flower gardens and fountains of the Mughal Empire, will never forget the fabulous drink. For the rest of my life, cardamom tea will be associated with Kashmiri family life and endless conversations in front of hookah with the obligatory contemplation of the flaming sky at sunset…

Green cardamom as a therapeutic and prophylactic agent

Cardamom fruits have been traded in India for over 1,000 years. They were mentioned in the medical collection “Charaka-samhita” between the 2nd century BC and the 2nd century AD. Moreover, cardamom was previously mentioned in the Sanskrit texts “Taitirriya-samhita” as early as the 4th century BC.

In addition to its strong, unique spicy-sweet flavor, green cardamom is a good source of nutrients, vitamins and minerals.

By consuming 100 grams of cardamom (which is actually quite a lot), you get 28 mg of manganese, 13.97 mg of iron, 28 g of fiber, 7.47 mg of zinc, 229 mg of magnesium, 68.47 g of carbohydrates, 0.383 mg of copper, 383 mg of calcium , 178 mg of phosphorus and 1119 mg of potassium.

Used part of the spice in Ayurveda: fruits
Energy: heating, VK-P+
Action: stimulant, carminative, expectorant
Caution: use with caution in case of gastric and duodenal ulcers, in case of individual intolerance and in large quantities – not recommended for pregnant women

The composition of green cardamom includes essential oils, which have not only excellent taste, but also medicinal qualities:
– cardamom is an excellent tonic
– stimulates digestion
– improves the condition of the liver and cleanses the blood
– in combination with other spices, it treats colds
– helps to strengthen the heart, helps with arrhythmia
– improves brain blood supply
– is a pain reliever for ear and toothaches
– essential oil of cardamom is used for baths (relieves pain in the body), inhalations and aromatherapy.

Weight

10 г, 20 г

Using

In cooking, Ayurveda

Properties/Characteristics

Gluten free, Organic

Storage conditions

2 years from the moment of collection in a dry, cool room with a relative humidity of no more than 35%

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