Cardamom

Cardamom is used to spice both sweet and savory dishes. It is widely employed in Indian, Middle Eastern, Arabic, and Swedish cuisine. It comes in two types and is used as whole pods, seeds, or ground. Cardamom is found in the garam masala spice mixture that seasons meat and vegetable dishes, and in hot beverages such as masala chai and Turkish coffee.

Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom pods are spindle-shaped and have a triangular cross-section. The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. The seeds are small and black, while the pods differ in color and size by species.

There are two main types of cardamom: black cardamom and green cardamom, and there is also white cardamom which is a bleached version of green cardamom. Green cardamom is the kind found most often in Nordic and Middle Eastern cuisine, while recipes in India and Asia will often specify whether green or black cardamom is used. Green cardamom (Elettaria cardamomom) is known as true cardamom. This is the most common variety you will see sold in the spice aisle of the supermarket.1 It is the top choice for sweet dishes but also works well in savory dishes. The bleached version, white cardamom, has less flavor. It is grown in tropical areas including India, Malaysia, and Costa Rica. Black cardamom (Amomum subulatum) has larger pods that are dark brown. It has a smoky element that makes it more appropriate for savory dishes, but it is used in sweet dishes as well in southern India. It is grown in the eastern Himalayas.

Cardamom is found in Indian cooking as well as Middle Eastern cuisine. In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom spices certain desserts.

Benefits:

1.Antimicrobial ability: The oil from cardamom seeds may be able to kill bacteria and fungi by damaging the cell membrane of certain bacteria.

2.Protect from chronic diseases due to its anti-inflammatory effects: The antioxidant compounds in cardamom may help protect cells from damage and slow down and prevent inflammation in your body.

3.Treat Bad Breath and Prevent Cavities: Cardamom is often used to treat bad breath and is a component of some chewing gums. This is because cardamom might be able to kill common mouth bacteria and prevent cavities.

4.Improve Breathing and Oxygen Use: Cardamom may improve breathing by stimulating better oxygen uptake and relaxing air passage to the lungs in humans and animals.

5.Anticancer properties: Cardamom contains natural phytochemicals that may be able to fight diseases such as cancer. It cannot take the place of cancer treatment, but some studies suggest that the spice could have cancer-fighting properties.

Serving way:

• Spices blended for stews to masala chai

• Baked goods such as bread, bun, muffins and bars.