Description
Popularly referred to as “Elaichi” in Hindi, “Aelakka” in Malayalam, “Elakkai” in Tamil, “Yelakulu” in Telugu, “Yalakki” in Kannada, “Ilaychi” in Gujarati, “Hr̥daya rōga” in Nepali and “Huba alhal” in Arabic – cardamom is a spice made from the seeds of several plants belonging to the circle of relatives Zingiberaceae.
The spice is native to India, Bhutan, Nepal, and Indonesia. Cardamom pods are small (that’s how they’re recognized), triangular in cross-section, and shaped as spindles. Known as the Queen of Spices, cardamom is the world’s third most expensive spice – surpassed only by saffron and vanilla. And not just that – this spice comes in different types as well.
Green cardamom, often referred to as true cardamom, is the most typical variety. This is distributed from India to Malaysia. It is used to flavor both sweet and savory dishes, Additionally it is added to wealthy curries and milk-based preparations for its fragrance, Tea and coffee are also spiced with cardamom.
Black cardamom is native to the Eastern Himalayas and is mostly cultivated in Sikkim, Eastern Nepal, and parts of West Bengal in India. It is brown and moderately elongated. It is used only in savory dishes like curries and biryani, Additionally it is an essential ingredient in garam masala (the blend of spices).
Elaichi or cardamom is among the most common spices seen in an Indian household. Not only is it added to sweet and savoury dishes Additionally it is used as a natural mouth freshener.
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