Ingredients


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    Cardamoms

    Cardamom is native to the evergreen forests of India. This spice is commonly used in Indian cuisine, but it has also made its way into Ayurvedic medicine as a treatment for mouth ulcers, digestive problems, and even depression. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint. Green cardamom is one of the most expensive spices by weight, but little is needed to impart flavor. It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavor.

    Green cardamom is a common ingredient in Indian cooking and is often used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Black cardamom is sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice and other dishes.

    Green cardamom is broadly used in South Asia to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It also is used to break up kidney stones and gall stones. Cardamom fights against gas and helps to relieve gas and heart burn. It supports the detoxification process of the body and helps to filter the entire body.