Cardamom green whole

also: Ellaichi

Description:
Cardamom has been used for over 2000 years in its place of origin, India. It refines Indian tea and Arabic coffee specialties and is a component of various spice blends such as the Moroccan Ras Al Hanut or the Ethiopian Berbere. Due to its pungent, smoky flavor and sweet fragrance, it is suitable both for seasoning savory dishes and for preparing desserts. Cardamom determines the typical aroma of gingerbread.

It goes well with spicy curries, meat dishes with yogurt sauce, rice, braised poultry, pickles, puddings, pastries and of course tea and coffee.

Usage:
For the preparation of tea (as an additive to green or black tea!) Cardamom capsules can be used on the one hand, on the other hand, the cardamom seeds contained in them for over-brewing. As a coffee additive, the roasted cardamom seed should be crushed in a mortar and brewed or boiled together with the coffee powder. Alternatively, use the ground powder directly. For savory dishes, cardamom can be added to the food being cooked in any form and stewed along with it.

Well-known dishes:
Nuremberg gingerbread, murg badami, biriyani, kheer, kormas, chai/yogi tea.

Aroma/Taste:
Pungent, smoky and somewhat bitter in taste; sweet fragrance.

Harmonizes with:
Ginger, coriander, cumin, cloves, pepper, cinnamon.

Origin:
Guatemala