Organic Whole Cardamom Seeds Cooking Spice (the de-husked seeds of which are this product) is from East Africa cardamomum and Amomum tsao-kotsao-ko are brown or black. Both species are indiginous to India, Pakistan, Bangladesh, Bhutan, Indonesia and Nepal but are now widely grown around the world where the climate will support them.
The name cardamom (sometimes written cardamon or cardomum) is used for species within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum plant.
White Cardamom is simply green cardamom which has been bleached and to be honest – best avoided. White Cardamom does not exist in nature.
Traditional Uses for Green Cardamom Pods:-
Green pods are considered fine and superior to white and black or brown pods for flavour. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is often used in baking in Scandinavia. One of the most expensive spices by weight, mainly because it must be picked by hand, little is needed to impart its exquisite flavour.
It is sometimes used to flavour coffee ( delicious and typically an Arabic trend ) tea and spirits, notably gin or vodka.
History of Green Cardamom Pods:-
Ancient Greeks and Romans used cardamom in foods as well as for medicines and perfumes.
In the New Testament which was largely written in Greek amooman appears in reference to the aromatic plant cardamom. The word means blameless without reproach.
in the 4th Century BCE, Theophrastus, considered the ancient Greek father of Botany, wote extensively about the Cardamom.
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