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Cardamom (Elaichi) is amongst the world’s ancient spices. Cardamom is often referred as the 'Queen of Spices' because of its very pleasant aroma and taste. It is one of the most expensive spices, but only a little is needed to impart the flavour. It is a native of the East originating from the forests of the Western Ghats in South India. The ancient Egyptians chewed cardamom seeds as a mouth freshner while the Greeks and the Romans used it as a perfume.
Cardamom is one of the world's very ancient spices. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance and is used as an essential garnish in biryanis and pulaos. It is a common ingredient in Indian cooking and is often used in traditional Indian sweets and in masala chai (spiced tea). It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavour. We pluck the cardamoms and pack it fresh from the farm.
One of the world's very ancient spices and native to the Nilgris, cardamom is used to flavour tea, coffee, drinks, sweet dishes, pilau.
Used to treat infections of the throat, teeth, gums; lung congestion; Helps digestive disorders; it is also an aphrodisiac.
It has a pungent, warm, aromatic bouguet with an intense, unique taste.
Store the cardamom as it is in an air tight container. When needed crush a few pods. Peel and discard outer green skin which will add a bitter flavour if used. Powder the seeds to desired form. Add ton food.
Excess use of cardamom. Chewing of cardamom can cause inflammation of the mouth & ulceration.