Cardamom Pods, Benefits and Storing of Cardamom

Cardamom & Cardamom Pods

<-- Picture of Cardamom Pods

Cardamom is one of the world’s very ancient spices. It is native to southern India and Sri Lanka. Today it also grows in Sri Lanka, Indo China, Cambodia, Guatemala, El Salvador, and Tanzania. Cardamom comes from the seeds of a ginger-like plant. The small, brown sticky seeds are contained in pods between 5-20 mm long.

Uses of cardamon:

Cardamom is stimulant, carminative, digestive. Cardamom is used mainly to treat colds, bronchitis, fevers, inflammatory conditions and liver complaints, however, there is no evidence to support any of these uses.

Cardamom is an expensive spice, second only to saffron. This spice has a floral flavor. It is used in curries, sweets, desserts, rice puddings and other rice dishes, milk, kheer, etc. The seeds can be chewed for good flavor in mouth. The pods can be used whole or split when cooked.

Buy whole dried cardamom pods, look for light green color. Keep the pods whole until use. Do not buy in powder form as it loses its flavor (discard the pod skin before grinding the seeds. You can add pod skin in making tea for a good flovored tea.).

Nutritional Values of cardamom

Parameters	Value per 100g
Moisture  Protein  Fat  Minerals  Fibre  Carbohydrates  Energy  Calcium  Phosphorus  Iron	20.000 gm    10.200 gm    2.200 gm    5.400 gm    20.100 gm    42.100 gm    229.000 K cal 130.000 mg    160.000 mg    4.600 mg
Vitamins
Thiamine  Riboflavin  Niacin  Choline	0.220 mg    0.170 mg    0.800 mg    1550.000 mg
Minerals & Trace Elements
Magnesium  Copper  Manganese  Zinc  Chromium	173.000 mg    0.470 mg    8.920 mg    2.810 mg    0.031 mg

Source: National Institute of Nutrition, ICMR, Hyderabad, India

Tips for Storing & using Cardamom

• Cardamom in powder form is available in market, but they lack in flavor. Buy and store cardamom in whole pod form, if possible. Grind or powder them in a grinder or mortar & pestle just prior to using because they rapidly lose their freshness and flavour once ground.

Some spices are good for preventing cance and lowering cholesterol. Most common spices that are used in indian cooking are red chili powder, turmeric, cumin, garam masala and asafetida or hing.