Produit livré en sachet refermable
Sans OGM - Sans ionisation - Sans nanomatériaux -
Uses in Cooking:
Green cardamom pods vary in size, generally between 1 and 2 cm.
Equally at home in both sweet and savory dishes, this spice’s extraordinary and powerful fragrance, reminiscent of eucalyptus but more lemony, is used for its remarkable ability to enhance and beautifully complement a wide variety of dishes and meals.
Cardamom is widely used in Indian cuisine (tea, coffee, rice, curries), as well as in Asian and African cuisine (notably Ethiopian). In Turkey, it is customary to place one seed in each cup of coffee.
In Europe, it’s used in gingerbread (ground in this case), and in Scandinavian countries, it flavors aquavit and bread.
In India, it’s common to chew a few seeds after meals, aiding digestion and leaving the breath fresh for hours (it particularly neutralizes garlic odors).
Cardamom is one of the few spices that can be thrown whole into rice cooking water, infusing the grains deeply. In fact, even in small amounts, it pairs well with many dishes: jams, ice creams, meat sauces, meat terrines, and white pudding.
Who am I?
Origin: Guatemala
Scientific name: Elettaria cardamomum
Cardamom is a rhizome-bearing herbaceous plant belonging to the Zingiberaceae family (like ginger and turmeric), native to the Malabar Coast, which also produces pepper. Domesticated in southern India, it thrives in warm, humid climates.
Cardamom is an expensive spice due to the difficulty and length of its harvest; the flowers and seeds develop at ground level. The dried fruit, used as the spice, appears as almond-green capsules about 1 cm long, containing three compartments filled with dark brown seeds, which hold most of the aroma. When dried, the fruit turns straw-colored. It is also sold as bleached capsules, often artificially treated with chlorine—a less appealing option!
Even the plant's leaves carry the characteristic scent when crushed!
A Little History:
Its name is likely of Indian origin, passed down through the Arabs.
Cardamom made its way to Europe in the Middle Ages, where it was used in the preparation of hypocras, a spiced wine served as an aperitif.
