Cardamom

Cardamom
Biological name:Elettaria Cardamomum
Family:Zingiberaceae
Other names:वेलची (marathi).ईलाईची (hindi).
cardamom also known as Queen of spices. It is native to the Indian subcontinent &Indonesia.generally cardamom pods are used as flavoring ingredient in Indian cooking.cardamom pods are light green in colour and small in size.cardamom is the worlds third most expensive spice.
Types of cardamom:
There are main two types of cardamom.
1)Green cardamom: This type is comes from the species Elettaria cardamomum and is distributed from India to Malaysia.
This is small and green in colour.
2)Black cardamom:This is also known as Brown,greater,larger or Nepal cardamom.It comes from the species Amomum subulatum .It is native to the eastern Himalaya's and mostly cultivated in eastern Nepal,Sikkim.
Cardamom has a strong ,unique taste with sweet Aroma.
Black cardamom is smoky Aroma.
Chemical constituents of cardamom:
The chemical constituents of essential oil in the seed is strongly depends on storage conditions.
It contains alpha terpineol 45%,myrecene 27%,limonene 8%,menthone 6%,beta phellandrene 3%,1.8 cineol 2%,subinene 2%,and heptane 2% In it.
Uses of Cardamom:
*Cardamom used as a breath freshener by ancient Egyptians and a digestive aid in traditional Indian Aid.
*Cardamom used for diuretic detoxification.
*cardamom used in depression conditions also .cardamom calming the nerves .
*cardamom containing some Anti cancer properties.
*Cardamom pods are mainly used as flavoring agent &cooking spices in food &juices.
*cardamom used in tea,coffee,milk for its sweet aroma.
*cardamom used in various mouth freshners powders.

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