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Magadha Vana

Cardamom (Elaichi)

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Rs. 410.00
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Rs. 410.00
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Product Description

Cardamom

Cardamom is regarded as the queen of spices and is the third-most-expensive spice after saffron and vanilla. Cardamom is a spice that comes from the seeds of various plants in the ginger family. It originated in India but is available worldwide today and used in both sweet and savory recipes. Green cardamom has an intensely sweet, minty, and savory flavor. Both the seeds and the pod have a rich aroma and are often used in desserts, hot and spicy dishes, as well as aromatic beverages like coffee, and tea. The seeds, oils, and extracts of cardamom are thought to have impressive medicinal properties and have been used in traditional medicine for centuries. The seeds have a warm, slightly pungent, and highly aromatic flavor somewhat reminiscent of camphor. They are a popular seasoning in South Asian dishes, particularly curries, and in Scandinavian pastries. The pods can be used whole or split when cooked in Indian substantial meals — such as pulses. Otherwise, the seeds can be bruised and fried before adding main ingredients to the pan, or pounded with other spices as required. Keep the pods whole until use. The pod itself is neutral in flavor and not generally used, imparting an unpleasant bitter flavor when left in dishes. Cardamom features in curries are essential in pilaus (rice dishes) and give character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. At least partially because of its high price, it is seen as a ‘festive’ spice. Other uses are; in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavors custards and some Russian liqueurs.

Cardamom Nutrition

Cardamom is a source of minerals such as iron, magnesium, selenium, zinc, and manganese. Other nutrients include calcium, potassium, B-vitamin pyridoxine, and vitamin C. It may also contain small amounts of protein, dietary fiber, and key fatty acids. Most impressive of all, cardamom can even contain natural compounds with antioxidant properties that may prove to be helpful in preventing many chronic diseases.

Cardamom Benefits

Cardamom is an ancient remedy that has many medicinal properties. Cardamom helps lower blood pressure, most likely due to its antioxidant and diuretic properties. Cardamom is packed with antioxidants. The antioxidant compounds in cardamom may help protect cells from damage and slow down and prevent inflammation in your body. Cardamom is often used to treat bad breath and is a component of some chewing gums. This is because cardamom is able to kill common mouth bacteria and prevent cavities. Cardamom improves breathing by stimulating better oxygen uptake and relaxing air passage to the lungs.  The floral and sweet aroma of cardamoms makes it a natural breath freshener. A major component of cardamom oil called cineole is known for its antimicrobial properties that promote oral hygiene and it also fights bacteria that cause bad breath. Cardamom is good for curing stomach problems like indigestion, gas, and constipation. Cardamom contains chemicals that are known to increase the movement of food through the intestine.  Drinking cardamom tea is known to be the secret to longevity. Cardamom is known to increase the blood circulation in your body and especially to your lungs and so, is often used as a natural remedy for respiratory disorders. It maintains vitality and keeps your energy levels up. Cardamom is rich in manganese which helps in controlling blood sugar levels in the body. Cardamom boosts energy metabolism and helps the body burn more fat efficiently. Inhaling the sweet and soothing aroma of cardamom essential oil may help in treating sleep issues such as insomnia, restlessness, and anxiety. According to Ayurveda, cardamom is an important spice that is tridoshic which helps in balancing all the three doshas - Vatta, Pitta, and Kapha in our body. It has significant warming properties that are soothing for your body. It is also believed in Ayurveda that the excess build-up of 'ama', a sticky substance that blocks normal circulation and lowers energy levels, leads to various diseases. Cardamom helps in preventing its accumulation and thus, reduces its negative impact.

Cooking With Cardamom

You can use powdered cardamom added directly to recipes that call for ground cardamom, but you will get more flavor by starting with the pods. Toast green cardamom pods in a dry skillet for a few minutes. Let them cool for a minute and then remove the seeds from the pods. Save the pods to use for adding to coffee or tea for flavor. Grind the seeds in a ​mortar and pestle for best results, or you can use a motorized spice grinder (like a coffee grinder). If you are using green cardamom for hot drinks such as coffee, simply grind three to four cardamom seeds along with your coffee beans and pour your hot water over as usual. Some traditions grind the whole pod, but it's fine to use the seeds only.

Spice Blends That Use Cardamom

Because it plays nice with things like cinnamon and clove, cardamom is featured in both garam masala and masala chai—two customizable spice blends that play an invaluable day-to-day role in Indian kitchens.

What's the Difference Between Cardamom Pods and Ground Cardamom?

Whole cardamom pods feature intact clumps of hard, crunchy cardamom seeds, which are typically crushed in a mortar and pestle to separate them from the outer skin. While some preparations like rice dishes or pastries call for single seeds, the entire crushed seed pod can be added to a pot of chai to impart its full flavor before being strained out with the rest of the loose tea and other spices.

Cardamom powder is dried and ground cardamom seeds—cardamom powders that incorporate the whole pods into the grind are usually considered lesser quality. Because most of the cardamom’s fragrant essential oils are contained in the seeds, they lose potency fairly quickly once ground, so it’s best to use it as close to the purchase date as possible.

Cardamom in different languages

Cardamom in Hindi is Elaichi, Elakkai in Tamil, Elam in Malayalam.

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Meet the farmer

Magadha Vana

Categories
Dried Fruits, Nuts & Seeds Spices

Magadha Vana promotes intercropping techniques where ones' excess is utilized for another need. Intercropping is a technique that is very useful if one wants to develop a food forest with cash crops. With the intercropping technic, we understand which crop can benefit from which all crops, carefully study the dynamics, and plant them. This technique has conserved us space and expenditure of spending on manure for all individual crops. We also nurture a variety of flora & fauna species that are indigenous to western ghats. Our farm which is spread over 6 acres resides between a village and a nature reserve overlooking the western ghats bringing out a perfect transition from a plantation to forestry. At Magadha Vana, under the canopy of Arecanut, we have planted, cacao, pepper, cloves, nutmeg, coffee, betel leaves, plantain, langsat, Jamaican allspice, and avocado. Arecanut being our primary cash crop also provides ample shade, canopy, and support for many spices and fruit trees which love the shade.


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