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Cardamom health benefits,cardamom is one of the oldest spices used in ancient times discovered. Originated in southern India where it grows in forested regions, the wild plant. Today’s area has expanded and is found in: Sri Lanka, Guatemala, China and Tanzania.

It is a perennial plant with bush aspect, related to ginger. Reach about 2.5 meters high. The root is represented by a strong rhizome.The leaves are dark green 30-50 cm long and 5-15 cm wide. Leafy shoots growing from the plant at ground level. Flowers are white with purple veins.

Seeds colored in green or dark brown are contained in a capsule, whose length varies between 5-20mm depending on the variety, the green is short and the long black.

In tropical climates, there is true cardamom plantations where rhizomes are planted at distances of 3 meters from each other to avoid choking when plants reach maturity. Between October and December plants are collected to avoid cracking and shaking semintele.Ulterior these capsules capsules containing dry naturally in the sun.

Cardamom spice is obtained from the seeds enclosed in each package.

Since seeds lose their flavor rather quickly power is recommended that unfold achizionarea capsules when using seeds.No seeds, keep more than six months of their removal from the capsules as they almost completely lose their organoleptic properties.

Cardamom flavor is very strong, reminiscent of a blend of eucalyptus, camphor and lemon. Egyptians chewed seeds to clean teeth and ancient

Greeks and Romans used it as perfume.

In our time is included in the category spices cardamom expensive, probably surpassed only by saffron.

For this reason sometimes true that comes from plant Elettaria cardamom cardamomum is replaced by various surrogates such as the Siam cardamom, Nepal cardamom to, Java cardamom, etc..

Elettaria cardamomum from India is found in two varieties, namely: Elettaria cardamomum var. Malabar and Elettaria cardamomum var. Mysore. Of them seem to Mysore variety contains a larger amount of cineol and limonene and is more flavorful.

Cardamom is used mainly in Indian cuisine and occasionally in the Arabic, in various types of desserts and drinks. Arabs and use it to flavor coffee and Russians used to obtain a liquor special.
Due to price or high, this spice is used at various celebrations and festivities. In these times in some areas to prepare the famous “Punch with cardamom” desserts and fish and lamb steaks.

Cardamom – a spice tasty.

Cardamom is native of southern India. Retrieved from East to taste very aromatic and antitoxic properties, go to use it in Europe and to flavor coffee, because it neutralizes, in some degree, the harmful effect of caffeine.
Arabs, great knowledge of the power plant, are those who have called it “the seed of love”.

Cardamom is valued as an aphrodisiac.

A very simple and effective preparation in case of physical or nervous fatigue or lack of sexual desire, stirring to obtain a fresh egg yolk with a teaspoon of honey and a pinch of ground cardamom seeds.

A dessert is very tasty and nutritious brown rice with milk and honey, spiced with cinnamon, coriander, ginger, saffron and cardamom course, all in equal proportions. Cardamom seeds are also used, and bake cookies, which gives them a special flavor.

The heater is very useful in treating colds, especially those accompanied by chills. In this case, it is mostly used in combination with ginger or paprika. Using 4 g of cardamom, ginger 2 g, 2 g of paprika, all very finely ground, which is thoroughly mixed with 4 tablespoons liquid honey. This amount is taken during a day in three rounds, 15 minutes before meals.

Cardamom tincture can be prepared in house from 100 g of finely ground cardamom, over which put 500 ml of alcohol of 50 degrees.The mixture is left to soak for 5-6 days, stirring it occasionally. At the end, the mixture is filtered through gauze and stored in small bottles, dark.

Tincture of cardamom is indicated to treat impotence, frigiditatii, fatigue, aerofagiei and slow digestion.

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Cardamom is one of the oldest and most precious spice in the world.

For this reason is one of the most expensive, after saffron and vanilla. The Normans brought him to France in the eleventh century for its rich aroma and strong flavor of lemon. Today it is used to flavor pilafurilor and curry-based dishes. Arab countries added to coffee or tea is sweet and strong, a sign of generosity and hospitality. Northern Europeans aromează bread, pastry and candy dishes, offering a taste budicincilor, ice cream or other desserts with rice or fruit.
Quantity / teaspoon (5 ml): 4.4 g whole seeds, 3.5 g ground seeds.
Recommended amount (500 g):
Red meat: seeds 2 teaspoons (10 ml)
White meat: 2 tablespoons seeds (10 ml)
Vegetables: 1 ˝ tsp (7 ml)
Carbohydrates: 1 ˝ teaspoon (5 ml)
Suitable for: prepared pastry, cakes, biscuits, puddings, preparations of curry, rice, bean dishes, herring brine, punches, boiled wine, occasionally seafood or meat, especially Turkish coffee.
Compatible with: allspice, cumin, chili, coriander, fennel, paprika, ginger, pepper, star anise, turmeric.

Also known as the chardamom or hell (Arab countries), is originally from southern India, Ceylon and Malaysia (Malaysia).
Currently India is grown widely, and Guatemala.

Cardamom plant is a high (up to 1.5 meters), perennial reed-like form to Europe.
From its yellow flowers out small green fruit in the form of fibrous pods, which ripen in the third year of life. Fruits are picked mature but before fully ripe, the pods as they unfold and spread seeds flavored.
Although the flavor itself is contained in the seed oils, spice pods kept unopened to preserve flavor.
And seeds are ground, with all the pods form a reddish-gray dust.
Cardamom’s has a great fragrance, fine and strong, sweet and spicy, the language leaves an after taste (after taste) of lemon, camphor and orange.

Use of cardamom :
Cardamom is one of brand fragrances of oriental cuisine.Cardamom is here the special curry’s Indian, Malaysian and even Chinese recipes in Levantine dishes – including shaorma. In Arab countries, coffee and cardamom is a fine drink. So is the cardamom tea.
In Europe, cardamom is found in the spices for mulled wine or the gingerbread. In small doses, carefully and thoroughly used, the cardamom is used to flavor certain types of sausages, cakes, pickles, pies and drinks.

cardamom Preparation:
Because essence is contained in oils spices of cardamom seeds, their flavor is best placed in value when the pods are heated.Slightly crushed cardamom pods with the back of a knife before you fry without fat or oil at the beginning of the preparation of curry sites.
To flavor coffee, cakes or Levantine dishes using less ground cardamom. For wine is put whole cardamom pods, together with remaining ingredients.
Cardamom is considered as the “queen of spices” in India for intense fragrance and unique flavor that enhances any dish you add.(Article provided by Mrs. Camelia Grosu)

Cardamom is part of the same family as ginger. The plant originated in India and Sri Lanka and is cultivated in Guatemala, Mexico, Indonesia and other parts of South Asia.

Although India is the largest producer of cardamom, only a small part of Indian production is exported because of the large domestic demand. The main exporting country is Guatemala, where cardamom cultivation was introduced more than a century and where all cardamom is grown for export.

Cardamom really is a very expensive spice, saffron is only surpassed (from 80,000 flowers to collect 400 g saffron – the most expensive spice) and vanilla.