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Green cardamom is the third most expensive spice in the world, after saffron and vanilla. Just 100 grams of the spice can cost about $9. That’s about $90 for a kilogram.
Cardamom has a strong taste, with an aromatic, resinous fragrance. Black cardamom has a more smoky – though not bitter – aroma, with a coolness some consider similar to mint. [who?] Green cardamom is one of the most expensive spices by weight, [14] but little is needed to impart flavor. It is best stored in the pod, as exposed or ground ...
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.
Cardamom is not a difficult plant to grow, though it requires constant moisture and humidity levels higher than 50 percent. You also must ensure you have ample space for it because it will quickly ...
Cardamom is a unique spice that's used all across the world, but what exactly is cardamom? Here's how the spice is used from Scandinavia to India.
Elettaria is a genus of flowering plants in the family Zingiberaceae.They are native to India and Sri Lanka, but cultivated and naturalized elsewhere. [2] One member of the genus, E. cardamomum, is a commercially important spice used as a flavouring agent in many countries.
Black cardamom: Very earthy and darkly aromatic. Often used in North Indian curries. Used as a tempering spice. (Hindi: Badi Elaichi बड़ी इलाइची) Black peppercorns: Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala. Used as a tempering spice.
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