<-- Picture of Cardamom Pods
Cardamom is one of the world’s very ancient spices. It is native to southern India and Sri Lanka. Its Hindi name is Elaichi. Today it also grows in 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 and to get rid of bad breath. 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.