Cardamom is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both forms of cardamom are used as flavorings and cooking spices in both food and drink, and as a medicine. Green cardamom is used as a spice, a masticatory, and in medicine; it is also smoked. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint.
In Asia both types of cardamom are widely used in both sweet and savory dishes, particularly in the south. Both are frequent components in spice mixes, such as Indian and Nepali masalas and Thai curry pastes. Green cardamom is often used in traditional Indian sweets and in masala chai (spiced tea). Both are also often used as a garnish in basmati rice and other dishes. Individual seeds are sometimes chewed and used in much the same way as chewing gum.
- Cardamom is an effective product in improving digestion
- Cardamom helps those suffering from stomach cramps. It is a good stimulant and beneficial for those suffering from flatulence and gas
- Cardamom helps in cleansing the body as it has detoxifying properties
- Cardamom enhances appetite and provides relief from acidity in the stomach
- Cardamom is beneficial for those suffering from various kinds of respiratory allergies
|DRY GIGNER||14 MT||25 / 50 Kgs||Jute / Polypropylene bags|