Improvement comes from the cardamom pods and seeds of high herbaceous plant, Elettaria cardamomum the ginger family, Zingiberaceae. Other relatives of ginger can be defined as cardamom, including plants in Amomum, Aframomum, Alpinia genera and, less popular in African and Asian cuisine. Native to India and Sri Lanka, is really cardamom (Elettaria) has now grown in Nepal and Guatemala for export.
Green shoots and flower shoots arise from a branching rhizome of perennial. Leaf shoots grew by 5 to 20 feet long and flowering shoots are smaller at about 3 meters long. The flower shoots a straight or sprawling habit and numerous flowers are 2 inches in diameter. Flowers are greenish petals and a purple-veined white lips. Fruit is an oval capsule, triangular, or skin, approximately 1 / 3 2 / 3 inches long. Each skin contains 15-20 dark reddish brown to black seed. Pods were taken while the traditional green and dry in the sun.
Cardamom, Cardamom sometimes called, is a popular seasoning in Asian cuisine, Indian curries and Scandinavian pastries. Bread, rolls, cakes, biscuits, cookies, desserts, fruit dishes and pickles are some of the foods that match extension. In the Middle East powder is added to coffee, tea and sweets. Seeds are chewed to clean the palate in order to freshen the breath, and as a digestive stimulant. A new chewing gum Wrigley is called Eclipse strange wind, uses cardamom as an ingredient, "the toughest odors to neutralize breath. "
The aromatic seeds in a hot, spicy taste like camphor. Essential oil content of the seeds is 20-10% of cineole and α-terpinyl acetate with the greatest concentration.
Whole pods are preferred to beautify the earth. Ground cardamom can be more economical or available and therefore is a worthy substitute for the more natural, more fragrant pods. A conversion factor for the replacement of crushed cardamom pods for the pod is 10 is equivalent to 1.5 teaspoons ground. The green or bleached white cardamom pods sulfur which is also called green cardamom, black pods are preferred, which is of a different genus Amomum, known as black cardamom.
Traditional medicine has seen the same type of cardamom for a number of diseases. Where cardamom is used to treat infections of the gums and mouth to throat to ease the congestion in the lungs, calm, and as a digestive aid. Black cardamom is more widely used in traditional Chinese medicine, Indian medicine and Ayurveda practiced in India and the Far East.
Green shoots and flower shoots arise from a branching rhizome of perennial. Leaf shoots grew by 5 to 20 feet long and flowering shoots are smaller at about 3 meters long. The flower shoots a straight or sprawling habit and numerous flowers are 2 inches in diameter. Flowers are greenish petals and a purple-veined white lips. Fruit is an oval capsule, triangular, or skin, approximately 1 / 3 2 / 3 inches long. Each skin contains 15-20 dark reddish brown to black seed. Pods were taken while the traditional green and dry in the sun.
Cardamom, Cardamom sometimes called, is a popular seasoning in Asian cuisine, Indian curries and Scandinavian pastries. Bread, rolls, cakes, biscuits, cookies, desserts, fruit dishes and pickles are some of the foods that match extension. In the Middle East powder is added to coffee, tea and sweets. Seeds are chewed to clean the palate in order to freshen the breath, and as a digestive stimulant. A new chewing gum Wrigley is called Eclipse strange wind, uses cardamom as an ingredient, "the toughest odors to neutralize breath. "
The aromatic seeds in a hot, spicy taste like camphor. Essential oil content of the seeds is 20-10% of cineole and α-terpinyl acetate with the greatest concentration.
Whole pods are preferred to beautify the earth. Ground cardamom can be more economical or available and therefore is a worthy substitute for the more natural, more fragrant pods. A conversion factor for the replacement of crushed cardamom pods for the pod is 10 is equivalent to 1.5 teaspoons ground. The green or bleached white cardamom pods sulfur which is also called green cardamom, black pods are preferred, which is of a different genus Amomum, known as black cardamom.
Traditional medicine has seen the same type of cardamom for a number of diseases. Where cardamom is used to treat infections of the gums and mouth to throat to ease the congestion in the lungs, calm, and as a digestive aid. Black cardamom is more widely used in traditional Chinese medicine, Indian medicine and Ayurveda practiced in India and the Far East.
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