Whole green cardamom, a spice native to Egypt and South Asia, is a precious treasure. It is widely planted and the whole plant is used. Its leaves are compound and while its flowers are small with white petals in sparse clusters. We use cardamom as a vegetable in salads.
Known since ancient times, it was also considered an aphrodisiac. Hippocrates, Theophrastus and other ancient writers refer to it. Also, in Egypt, his sperm were discovered in a tomb dating from 1600 BC. It was used in Asian and European traditions to treat rabies, scurvy and nervous disorders.
Properties
Cardamom emerges as a plant with rich healing properties. Renowned for its ability to act as an appetizer and diuretic, it is an effective detoxifying plant and supports liver function. Additionally, researching the health world, we find that cardamom has potential antibiotic activity and is being studied for possible anti-cancer properties. Besides, the origin of the word "cardamom" from the term "cardamono" indicates the dynamic power of this plant, causing an upgrade in health and well-being.
*Note: The information about the benefits has been taken from books and other sources. Before using the herb you should ask your doctor, the same if you are already taking any medication.
Where should I use whole green Cardamom?
Green cardamom (or cardamom) is an extremely aromatic spice that lends a unique flavor to dishes. Whether you use it whole or grated, it will give a warm, spicy and slightly fruity note to your food.
When do we prefer the whole cardamom?
- For a stronger scent: When we cook with whole cardamom, its aroma is released more slowly, imparting a deeper and more complex flavor to the food.
- For long-term cooking: In soups, stews and stews that take a long time, the whole cardamom gradually releases its flavor without becoming too intense.
- To easily remove it: After cooking, it is easy to remove the whole cardamom seeds if we want to adjust the intensity of the flavor.
Where to use it:
- Meats: Cardamom goes great with meats like chicken, pork and lamb. Add it to marinades, sauces, or simply place some seeds inside the meat while grilling.
- Fish: Cardamom gives an exotic touch to fish like salmon and cod. Add it to marinades or cook it with the fish in foil.
- Vegetables: Cardamom lends a warm and spicy note to roasted vegetables such as squash, eggplant and peppers.
- Legumes: Cardamom is a classic ingredient in lentils, chickpeas and other legumes.
- Soups and stews: Cardamom is essential in many soups and stews, such as curry and masala.
- Bakery: You can add whole cardamom seeds to breads to give them a stronger flavor.
- Pickle: Cardamom is often used in pickles to give a more complex flavor.
- Drinks: You can add whole cardamom seeds to hot drinks like milk or tea for a stronger flavor.
Combinations:
- Cinnamon: The combination of cardamom and cinnamon is classic and offers a warm and sweet taste.
- Nutmeg: Cardamom and nutmeg create a rich and aromatic combination.
- Cloves: Cardamom and cloves are an ideal combination for spicy dishes.
How to use it:
- Whole: Add the whole cardamom seeds to the food at the beginning of cooking, so that they release their flavor gradually.
- Grated: If you want a more intense and immediate taste, grind the cardamom seeds before adding them to the food.
Tips:
- Storage: Store cardamom in an airtight container in a cool, dark place.
- Quantity: Start with small amounts and increase according to your preferences.
- Experimentation: Don't be afraid to experiment with cardamom and combine it with other spices to create unique flavors.
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