Cardamom – So Good for So Many Things
What Is Cardamom?
Cardamom is a spice from the ginger family (Zingiberaceae). Cardamom is the world's third-most expensive spice, surpassed only by saffron and vanilla. This precious commodity is sold in whole pods, shelled whole seeds, or powdered form. Like all plants, Cardamom can be used medicinally as well as in food.
The flavour of Cardamom is almost indescribable – certainly potent, with notes of spicy citrus. Cardamom works best when blended with other spices. The deeply intense flavour works wonderfully in both sweet and savoury dishes, for which it is used all over the world. Apart from being one of the foundation spices of Indian cooking, Cardamom is an essential spice in almost all Masala Chai (spiced tea) recipes, including our own.
In India, a prepared spice mix called Garam Masala gives curries their incredibly addictive flavour. To create Garam Masala, Cardamom is blended with cloves, cinnamon, mace, cumin, and other aromatic spices.
What Is Cardamom Good For?
It can help with digestive problems. Hippocrates himself wrote about its properties as a digestive aid.
It has wonderful antioxidant properties.
It can help against bad breath and prevent cavities. Cardamom neutralises breath odours; you can chew an individual seed instead of gum!
It can be used for its diuretic properties.
Both forms of Cardamom are used as flavourings in food and drink.
It is another anti-inflammatory spice!
It has been said to have antibacterial effects and the ability to treat infections.
The Two Main Types of Cardamom Are:
True or Green Cardamom (or when bleached, White Cardamom), comes from the species Elettaria cardamomum and is distributed from India to Malaysia. What is often referred to as White Cardamom is actually Siam Cardamom, Amomum krervanh.
Black Cardamom, also known as Brown, Greater, Large, Longer, or Nepal Cardamom, comes from the species Amomum subulatum. It is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, parts of the Darjeeling district in West Bengal, India, and southern Bhutan.
Cardamom Uses in Kitchens Around the World:
It is a common ingredient in any Indian kitchen, as it pairs brilliantly with tastes like cinnamon and clove. As mentioned, it is used in Masala Chai and Garam Masala, both staples in Indian cooking.
Cardamom-flavoured tea is used regularly in Bangladesh, India, Nepal, and Pakistan.
It is often used in baking in colder countries like Sweden, Norway, and Finland.
You will find it in the Middle East, used as a spice for desserts as well as a flavouring for coffee and tea.
Its distinctive taste can be found in Moroccan seven-spice blends.
It is used in Thai curry pastes.
It is an essential element in Turkish coffee.
So – it is food, it is medicine, and sometimes, it has even been smoked. That’s just FYI, and we do not suggest it!
Get Your Cardamom in Our Delicious Masala Chai
Our Cardamom comes from India. It is 100% organic! Try a cup of our delicately spiced Masala Chai to experience the flavour sensation of expertly blended organic Cardamom.
These are the other ingredients packed into our Masala Chai:
Turmeric
Black Tea Nam Lanh
Ceylon Cinnamon
Desiccated Coconut
Cardamom
Fennel
Black Pepper
Clove
Thank you for reading! There is such a wealth of health info to be found online, so keep on investigating to find ways and means to keep your health tip-top.
Wishing you vibrant health,
Talia & the Taka Tea(m)
