Recipes India - Cardamoms
by Mrs Annamma Philippose (Feedback)
Cardamoms It is grown mainly in Kerala, Tamilnadu and Karnataka, on the shady slopes of the western Ghats. The Indian cardamom gets its unique aroma, flavor, size and color due to the warm humid climate, the loamy soil rich in organic matter, the distributed rainfall and the special cultivation and processing methods. The various grades of Indian cardamom offered at the international markets are the Alleppey Green Extra Bold (AGEB), the Alleppey Green Bold (AGB) and the Alleppey Green Superior (AGS). The cardamom oil is the most precious ingredient in food preparations, perfumery, health foods, medicines, and beverages. The cardamom seed has strong, unique taste, with an intensely aromatic fragrance. It is often included in Indian sweet dishes, drinks and festive recipes. It is also used in pickles, punches and mulled wines, occasionally with meat, poultry and shellfish. In traditional medicine, cardamom is used to treat infections in teeth and gums, throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It is also reportedly used as an antidote for both snake and scorpion venom.
The Cardamom or the Elettaria Cardamomum Maton is called as the Queen of Spices as it is one of the most exotic and highly prized spices.
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