It has a sweet, spicy taste and a rich aroma, it is very suitable for rice, snacks, sweets and curry dishes.
Greenish cardamom pods (cardamom, choti Elaichi) have a delicate aroma and are loved by Western European and Asian culinary connoisseurs. Cardamom is especially used in sweet (including dairy) desserts and various drinks. Cardamom is usually added to sweet milk porridges and pilaf, cakes, gingerbread cookies, other cookies, gingerbread, cakes and muffins. Cardamom is flavored with compotes and jelly. In India and China, it is added to teas. In Arab countries - for coffee. It has been observed that cardamom mitigates the negative effects of caffeine and gives the drink a noble taste.
- Rasa (taste): spicy, sweet
- Vyrja (Effect): Warming
- Vipaka (post-digestive effect): Sweet
- Doshas (Body Constitution Types): Balances Vata, Kapha and Pitta
It has a sweet, spicy taste and a rich aroma, it is very suitable for rice, snacks, sweets and curry dishes.
Green cardamoms are the fruits of Elettaria cardamomum , a ginger plant. Its pale green fruits are mainly added to drinks and sweet dishes to add flavor. Suitable for seasoning rice dishes and stews. Chewable for improving bad breath.
Cardamom is one of the components of Indian chai tea, when added to coffee it enhances its aroma and gives it spiciness.
Green cardamoms are the fruits of Elettaria cardamomum , a ginger plant. Its pale green fruits are mainly added to drinks and sweet dishes to add flavor. Suitable for seasoning rice dishes and stews. Chewable for improving bad breath.
It is the fruit of the reed plant. It is often called the queen of spices in India. Cardamom comes in three different colors: green, white and black.
The fruit is a small pod with seeds and has a strong, frosty taste. At first the taste is similar to camphor. It is distinctly hot and strong, and lingers in the mouth for a long time if you chew a few seeds, but is warm and pleasant. Cardamom is one of the world's oldest spices, one of the most expensive and most valued.
Cardamom is one of the components of Indian chai tea, when added to coffee it enhances its aroma and gives it spiciness.
Ayurvedic texts mention the properties of cardamom to ease digestion and improve the taste of most common foods. Its flavor is most recognizable in a cup of Indian tea, as it neutralizes the stimulating effect of caffeine, allowing the tea to activate the digestive process without taxing the nervous system. Cardamom is known to reduce excessive acidity in many foods and beverages, including coffee; it is also a signature spice in traditional Turkish tea. When you eat food prepared with cardamom, it reduces mucus, excess gas, flatulence in the stomach and small intestine.
Use: When cooking curry or rice, add 1-2 cardamom pods to the pot. The taste and aroma of cardamom will enhance the dish.
Ingredients: whole cardamom (with pod).
Allergens : packaged in an environment containing peanuts, sesame seeds, gluten-containing products, wheat, milk powder, soy and mustard.
Country of origin: India
Storage conditions: store in a dry, cool place
Net quantity: 100 g
Best before: look on the package
Country of origin:
Indija
Country of manufacture:
Indija
Weight / Quantity:
100 g
It has a sweet, spicy taste and a rich aroma, it is very suitable for rice, snacks, sweets and curry dishes.
Greenish cardamom pods (cardamom, choti Elaichi) have a delicate aroma and are loved by Western European and Asian culinary connoisseurs. Cardamom is especially used in sweet (including dairy) desserts and various drinks. Cardamom is usually added to sweet milk porridges and pilaf, cakes, gingerbread cookies, other cookies, gingerbread, cakes and muffins. Cardamom is flavored with compotes and jelly. In India and China, it is added to teas. In Arab countries - for coffee. It has been observed that cardamom mitigates the negative effects of caffeine and gives the drink a noble taste.
- Rasa (taste): spicy, sweet
- Vyrja (Effect): Warming
- Vipaka (post-digestive effect): Sweet
- Doshas (Body Constitution Types): Balances Vata, Kapha and Pitta
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