Cardamom
(Large) is
considered
to be the
`Queen of
Spices'.
India is the
largest
producer and
exporter of
this spice,
accounting
for more
than 60% of
the total
world
production
and total
world trade.
The demand
for large
cardamom in
the export
market is
increasing
steadily.
Cardamom oil
is a
precious
ingredient
in food
preparations,
perfumery,
health
foods,
medicines
and
beverages.
They are
available in
different
colors. The
color
depends on
how they are
processed:
green
cardamom is
sun-dried
(preferred
in India);
brown
cardamom is
oven-dried
(most
popular
elsewhere in
Asia and in
Europe) ;
and white
cardamom
(United
States) is
bleached.
Large
cardamom
quality
characteristics
are
different
from that of
small
cardamom.
The fruit is
4 to 6 times
size of
small
cardamom.
Valued for
its
acceptable
taste,
flavor and
aroma, large
cardamom is
used in rice
preparations
and meat
dishes,
besides a
wide range
of beverages
and sweets..
Uses of Cardamom Seeds
Cardamom is stimulant,
carminative, digestive. Cardamom
is used mainly to treat colds,
bronchitis, fevers, inflammatory
conditions and liver complaints,
however, there is no evidence to
support any of these uses.
Cardamom is an expensive spice,
second only to saffron. This
spice has a floral flavor. It is
used in curries, sweets,
desserts, rice puddings and
other rice dishes, milk, kheer,
etc. The seeds can be chewed for
good flavor in mouth and to get
rid of bad breath. The pods can
be used whole or split when
cooked.
Cardamom seeds
Hindi Name :
Elaichi
Family name :
Zingiberaceae
Fruit (Capsule) . In India,
black cardamom is felt superior
for spicy and rustic dishes and
can be used in liberal amounts.
Black cardamoms enhance and
intensify the taste of other
ingredients if used after
crushing a bit and then used.
There are many distinct species
of black cardamom, ranging in
pod size from 2 cm (A. subulatum,
Nepal to North Vietnam) to more
than 5 cm (A. medium, China)
with different tastes. Large
cardamom is the dried fruit of a
perennial herbaceous plant and
its quality characteristics are
different from that of small
cardamom.
India, a traditional exporter of
cardamom to the Middle East
countries, Japan, Russia while
Pakistan, Afghanistan, Singapore
and UK are the major importers
of large cardamom.
Note :- Rate of the
products Mention in the Website
will be verified by day to day
fluctuation in the Indian Agro
Market Actual Rate of the
Products will be provide at the
time of final Confirmation of
Order
Uses: Both forms of cardamom
are used as flavorings in both
food and drink, as cooking
spices and as a medicine.
Elettaria cardamomum (the usual
type of cardamom) is used as a
spice, a masticatory, and in
medicine; it is also smoked
sometimes; it is used as a food
plant by the larva of the moth
Endoclita hosei.
Food and drink
Cardamom has a strong, unique
taste, with an intensely
aromatic fragrance. Black
cardamom has a distinctly more
astringent aroma, though not
bitter, with a coolness similar
to mint, though with a different
aroma. It is a common ingredient
in Indian cooking, and is often
used in baking in Nordic
countries, such as in the
Finnish sweet bread pulla or in
the Scandinavian bread Julekake.
Green cardamom is one of the
most expensive spices by weight
but little is needed to impart
the flavor. Cardamom is best
stored in pod form because once
the seeds are exposed or ground
they quickly lose their flavor.
However, high-quality ground
cardamom is often more readily
(and cheaply) available and is
an acceptable substitute. For
recipes requiring whole cardamom
pods, a generally accepted
equivalent is 10 pods equals 1½
teaspoons of ground cardamom.
In the Middle East, green
cardamom powder is used as a
spice for sweet dishes as well
as traditional flavouring in
coffee and tea. Cardamom pods
are ground together with coffee
beans to produce a powdered
mixture of the two, which is
boiled with water to make
coffee. Cardamom is also used in
some extent in savoury dishes.
In Arabic, cardamom is called
al-Hayl. In Persian, it is
called hel. In Hebrew, it is
also called hel (הל). In
Gujarati (a derivative of
Sanskrit), it is "Ē-lī-chē". In
some Middle Eastern countries,
coffee and cardamom are often
ground in a wooden mortar and
cooked together in a mihbaz, an
oven using wood or gas, to
produce mixtures that are as
much as forty percent cardamom.
In South Asia, green cardamom is
often used in traditional Indian
sweets and in Masala chai
(spiced tea).
Black cardamom is sometimes used
in garam masala for curries. It
is occasionally used as a
garnish in basmati rice and
other dishes. It is often
referred to as fat cardamom due
its size ('Moti Elaichi').
Individual seeds are sometimes
chewed, in much the same way as
chewing-gum. It has also been
known to be used for gin making.
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