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Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1 + 1 ⁄ 2 teaspoons (7.4 ml) of ground cardamom. [citation needed] Cardamom is a common ingredient in Indian cooking.
The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom. Cardamom pods as used as spice. True cardamom may have been used in Ayurveda medicine as early as the 4th ...
Alleppey Green Cardamom is a variety of cardamom that originated from the present day of the Indian state of Kerala. The area of production of this variety of pepper spans across Southern Kerala, Western and Southern Tamil Nadu along the Western Ghats. It finds mention in ancient Hindu texts and is one of the spices traded since antiquity.
Mysore pak pieces. Mysore pak is an Indian sweet prepared in ghee.It originated in the city of Mysore, [1] [2] one of the major cities in the Indian state of Karnataka.It is made of generous amounts of ghee, sugar, gram flour, and often cardamom. [1]
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Cardamom (or cardamon), species within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum Black cardamom (or brown cardamom), a plant in the family Zingiberaceae having pods used as a spice; Green cardamom, Elettaria cardamomum, a plant in the family Zingiberaceae having pods used as a spice