|
Weight/packing size: 1 pound (16 oz.)
Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is a common ingredient in Indian cooking, and is often used in baking in Scandinavia. One of the most expensive spices by weight, little is needed to impart the flavour. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavour. 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.
Cardamom fruit and seeds. In India, green cardamom (A. subulatum), or elaichi, is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom.
Species in the genus Amomum are also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. Tsaoko cardamom is cultivated in Yunnan, China, both for medicinal purposes and as a spice.
|
Home
