Cardamom
(Elaichi) is used for its pods. Cardamoms
give distinct sweet, pleasing and
slightly lemon like flavor. There
are three kinds of cardamom black,
green and white. Traditionally, Indian
cooking uses only black and green
cardamoms. Green cardamom is smaller
and softer than black cardamom. The
seeds are used as whole, ground or
with pods
Cardamom
pods contain fragrant seeds, used
throughout the world in both savory
and sweet dish. Many Indian meat,
rice and dessert dishes use cardamom
as one of the main spices. Cardamoms
are also essential parts of spice
mixtures such as Garam Masala.
Beside
India and south Asia, cardamom is
also use in Scandinavian food such
cakes, pastry, pickles and also used
in middle east. Cardamoms are perennial
bush that flourishes in warm temperatures
like that in South India. Around eighty
percent of world cardamoms are produced
in India. Also spelled as Ilayachi.
Botanical
name: Elettaria cardamomum
Family name: Zingiberaceae
|