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What Is Cardamom Spice and How Is It Used?

What Is Cardamom? Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom pods are spindle-shaped and have a triangular cross-section. The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. The seeds are small and black, while the pods differ in color and size by species.

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True cardamom plant (Elettaria cardamomum) Cardamom seedsCardamom (/ ˈ k ɑːr d ə m ə m /), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.Both genera are native to the Indian subcontinent and Indonesia.They are recognized by their small seed pods: triangular in cross-section and spindle-shaped.

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How to Grow Cardamom in Pots. Cardamom grows well in pots. Start seeds with very moist soil. Plant them at least 1 inch apart. Each plant needs a pot at least 1 foot deep and 6 inches wide. If you plant multiple seeds in each 6-inch pot, only keep the strongest seedling and remove the others.

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Both the seeds and pods can be used in cooking and are equally effective, though using pods is usually more effective. Cardamom pods are mainly of two types, Elettaria pods (light green and smaller than the other) and Amomum pods (larger and dark brown). There is another type - white cardamom, but it's just a bleached (to get rid of the.

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The three seeds inside each pod are considered the spice. Cardamom is essential to the cuisines of the Middle East and Scandinavia. Cardamom coffee or gahwa is a symbol of Arab hospitality. Cardamom flavors ground meat in Norway and baked goods in Sweden. Cooks all over the world combine cardamom with cloves and cinnamon.

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Cardamom Seeds: Cardamom Pods: Seeds are removed from pods and then ground. Typically toasted, fried in a pan with or without oil to extract flavor. Grind or use whole before adding to the recipe. 18-20 seeds: 10 whole pods; black cardamom pods are three times larger than the green. Small and black, resembling peppercorn.

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Cardamom is a pod spice in the ginger family that is commonly used in Indian cuisine. Although this spice originated in southern India, today Guatemala is the largest producer of cardamom . The spice can be found as a whole pod, shelled whole seeds, or ground powder. Its complex flavor profile lends itself well to both sweet and savory.

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Cardamom, sometimes called cardamon, is a spice made from the seeds of several plants from the genera Elettaria and Amomum. These plants are native to the Indian subcontinent and Indonesia and produce small triangular-shaped seed pods with a thin, papery outer shell and tiny, black seeds inside. The seeds are known for their warm, slightly.

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Cardamom Seeds vs Pods. A cardamom pod pertains to the whole unit of the spindle-shaped shell and the seeds contained inside. Whereas cardamom seeds are the small, black spices found inside. They can be used either as whole or ground for a myriad of dishes. For the most part though, whole cardamom pods and its seeds have a similar flavor profile.

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The physical properties of Cardamom seeds and pods can affect the flavor, aroma, and texture of dishes. While both contain small black seeds, they differ in appearance and texture. Pods are green and elongated while seeds are tiny, black, and angular in shape. The texture of pods is tough but brittle while that of seeds is crunchy and slightly.

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Cardamom is a wonderfully aromatic spice that comes from plants in the ginger family. You'll often find it in Indian and Scandinavian cuisines, where the seeds and pods are sauteed with savory meats and vegetables, or added to mulled or infused beverages. In ground form it makes a lovely addition to baked goods, glazes, and dressings.

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White cardamom pods are simply green pods that have been bleached. Green and white cardamom pods have paper-thin shells that encase the dark brown seeds inside, with each pod holding about a dozen.

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These pods have a beautiful light green color with reddish-brown streaks and are prized for their citrusy undertones. The seeds within possess a refreshing zing reminiscent of lemon or grapefruit. Madagascar cardamom is commonly used in African and tropical cuisine to infuse dishes with a bright and tangy twist.

Cardamom pods dried stock image. Image of organic, india 42106577

Cardamom pods are said to produce more flavor than powder and can be ground up with a mortar and pestle. Regardless of the form you choose, cardamom has a strong flavor and aroma.. Cardamom seeds are said to taste both sweet and aromatic. This allows cardamom to be used in desserts as well as coffees and savory dishes.

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People may use cardamom seeds and pods in curries, desserts, and meat dishes, as well as in beverages, such as coffee and chai tea. People may purchase cardamom as: whole seed pods with the seeds.

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The seeds, oils and extracts of cardamom are thought to have impressive medicinal properties and have been used in traditional medicine for centuries ( 1, 2 ). Here are 10 health benefits of.