Cardamom

Botanical Name: Ellettaria Cardamom
Indian Name: Chhoti elaichi

Description

Cardamom is the 'queen of spices'. It is one of the most valued spices in the world. Cardamom is the seed pods of a perennial which is native to India. The plant, related to ginger, produces green seed pods with small dark seeds inside. Cardamom has a unique, strong, almost lemony flavor and aroma. Cardamom enhances both sweet and savory flavors. It is one of the essential components of many spice mixes in India.

Usage

Germany and Russia widely use this spice for spiced cake, pastries, and breads.Whole pods, lightly crushed, can be used to flavor rice, poached and braised dishes, and casseroles. Cardamom is good with roast duck, poached chicken, in marinades, or spiced wine. Cardamom is used in flavoring some baked goods, in curries and Indian cuisine and in pickling spices. It can even be used in small amounts to flavor coffee, muffins and other baked goods.

Attributed Medical Properties

Cardamom is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It also is used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom bite.