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Cardamom spice and tea - minced
Price: ā¬2.10
Tax included
Cardamom spice and tea - minced
The price is for packaging of 10 grams of this spice.
CardamomĀ (/ĖkÉĖrdÉmÉm/), sometimesĀ cardamonĀ orĀ cardamum,Ā is aĀ spiceĀ made from the seeds of several plants in theĀ generaĀ ElettariaĀ andĀ AmomumĀ in the familyĀ Zingiberaceae.
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Cardamom spice and tea - minced
The price is for packaging of 10 grams of this spice.
CardamomĀ (/ĖkÉĖrdÉmÉm/), sometimesĀ cardamonĀ orĀ cardamum,Ā is aĀ spiceĀ made from the seeds of several plants in theĀ generaĀ ElettariaĀ andĀ AmomumĀ in the familyĀ Zingiberaceae. Both genera are native to theĀ Indian subcontinentĀ andĀ Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds;Ā ElettariaĀ pods are light green and smaller, whileĀ AmomumĀ pods are larger and dark brown.Ā Cardamom is a native toĀ Kerala,Ā KarnatakaĀ and the forests of theĀ Western GhatsĀ of Southwestern India.Ā The first references to cardamom are found inĀ Sumer, and in theĀ AyurvedicĀ literatures of India.Ā Nowadays, it is also cultivated in some other countries, such asĀ Guatemala, Malaysia and Tanzania.Ā The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom (kerala) to cultivation inĀ GuatemalaĀ beforeĀ World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India.Ā Cardamom is the world's third-most expensiveĀ spice, surpassed in price per weight only byĀ vanillaĀ andĀ saffron.
Both forms of cardamom are used as flavourings and cooking spices in both food and drink, and as a medicine.Ā E. cardamomumĀ (green cardamom) is used as a spice, aĀ masticatory, and in medicine; it is also smoked.
Besides use as flavourant and spice in foods, cardamom-flavoured tea, also flavoured withĀ cinnamon, is consumed as a hot beverage inĀ Bangladesh,Ā India,Ā Nepal, andĀ Pakistan.
Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to mint.
Green cardamom is one of the most expensive spices by weight, but little is needed to impart flavour. It is best stored in the pod, as exposed or ground seeds quickly lose their flavour. 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 ā1Ā 1ā2Ā teaspoons of ground cardamom.
It is a common ingredient in Indian cooking. It is also often used inĀ bakingĀ in theĀ Nordic countries, in particular inĀ Sweden,Ā Norway, andĀ Finland, where it is used in traditional treats such as the Scandinavian Jule breadĀ Julekake, the SwedishĀ kardemummabullarĀ sweet bun, and Finnish sweet breadĀ pulla. In theĀ Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, aĀ mihbaj, and cooked together in a skillet, aĀ mehmas, over wood or gas, to produce mixtures as much as 40% cardamom.
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 NepaliĀ masalasĀ and Thai curry pastes. Green cardamom is often used in traditionalĀ Indian sweetsĀ and inĀ masala chaiĀ (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. It is used by confectionery giantĀ Wrigley; its Eclipse Breeze Exotic Mint packaging indicates the product contains "cardamom to neutralize the toughest breath odors". It is also included in aromatic bitters,Ā gin, andĀ herbal teas.
In Korea, medicinal cardamom (Amomum villosumĀ var.Ā xanthioides) and black cardamom (Amomum tsao-ko) are used in traditional tea calledĀ jeho-tang.
The content of essential oil in the seeds is strongly dependent on storage conditions, but may be as high as 8%. In the oil were foundĀ Ī±-terpineolĀ 45%,Ā myrceneĀ 27%,Ā limonene8%,Ā menthoneĀ 6%,Ā Ī²-phellandreneĀ 3%,Ā 1,8-cineolĀ 2%,Ā sabineneĀ 2% andĀ heptaneĀ 2%. Other sources report 1,8-cineol (20 to 50%), [[Ī±-terpenylacetate In the seeds of round cardamom from Java (A. kepulaga), the content of essential oil is lower (2 to 4%), and the oil contains mainlyĀ 1,8-cineolĀ (up to 70%) plusĀ Ī²-pineneĀ (16%); furthermore,Ā Ī±-pinene, Ī±-terpineol andĀ humuleneĀ were found.
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