Cardamom is native to the tropical rain forests of south India, Sri Lanka, Malaysia, and Sumatra. It is now also grown in Nepal, Thailand and Central America. We offer high quality hand picked green cardamom to our customers. In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It is widely used in Korea, Vietnam, and Thailand. The three main genera of the ginger family that are named as forms of cardamom are distributed as follows: * Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia; This cardamom is used as a spice, a masticatory, and in medicine; it is also sometimes smoked; it is used as a food plant by the larva of the moth Endoclita hosei. * Amomum (commonly known asblack cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white/green/red/black cardamom, Guinea grains, or grains of paradise) is distributed mainly in Asia and Australia]; Amomum or Black Cardamom is used as an ingredient in traditional systems of medicine in China, India, Korea, and Vietnam. Species in the genus Amomum is also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. "Tsaoko" cardamom is cultivated in the Yunnan province of China, both for medicinal purposes and as a spice. * Aframomum (commonly called cardamom or Madagascar cardamom) is distributed in mainland Africa and Madagascar. All the different cardamom species and varieties are used mainly as cooking spices and as medicines. In general, In India, green cardamom is broadly used 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 is also reportedly used as an antidote for both snake and scorpion venom. True (or green) cardamom (Elettaria cardamomum) is a pungent aromatic spice and medicinal herb. It is a perennial plant that can grow to be 6–12 ft (1.8–3.7 m) in height. The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and Asian cuisine either whole or in a ground form. Ground cardamom is an ingredient in many Indian curries, and is a primary contributor to the flavor of masala chai. In the Middle East and Iran, cardamom is used to flavor coffee and tea. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is often used in baking in Scandinavia. One of the most expensive spices by weight, little is needed to impart the flavor. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor. Usage: Product usage are not tested and approved by USFDA. Products are suggestions by natural health practitioner, please consult.
Cardamom Roasted Baby Carrots
- 1/2 teaspoon ground cardamom or (Ground seeds from approx 5 pods)
- 1/4 teaspoon sea salt
- 2 teaspoons olive oil
- 2 teaspoons honey
- 1/2 pound baby carrots (Greens removed, except the bottom bit if desired)
- Preheat oven to 400 degrees F.
- Adjust rack to the center.
- Peel carrots and place them on baking sheet.
- In a very small bowl, mix cardamom, oil, honey and salt.
- Use pastry brush, or fingers, to thinly coat carrots with honey mixture. (Keep remainder for basting.)
- Roast carrots on baking sheet in preheated 400 degree F oven, basting them approx every 8 mins until tender, approx 25 mins.
- Remove from oven and baste once more for an appetizing shine.
- 3/4 teaspoon ground cardamom (Ground seeds or from approx 5 pods)
- 1 egg, room temperature
- 3 tablespoons butter, softened
- 1 1/2 tablespoons water
- 3/4 cup milk
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 3 cups bread flour
- 2 1/4 teaspoons Red Star Quick Rise yeast
- Combine 1 cup flour, yeast, and other dry ingredients.
- Combine milk and water, heat to 120-130 degrees F.
- Combine liquid ingredients, dry mixture, and butter in mixing bowl with paddle or beaters on medium speed for 4 minutes.
- Add egg and beat for 1 minute.
- Gradually add remaining flour and knead with dough hook for 5-7 minutes until smooth and springy.
- Place dough in lightly oiled bowl and turn to grease top.
- Cover, let rise until dough tests ripe.
- Turn dough onto lightly floured surface.
- Punch down to remove air bubbles.
- Divide dough into 3 parts.
- Roll each piece into a 16 inch rope.
- Line up ropes 1 inch apart on greased cookie sheet.
- Braid loosely.
- Pinch ends together and tuck under.
- Cover, let rise until indentation remains when touched.
- Brush with milk and sprinkle with 1 tablespoon sugar.
- Bake in preheated 375 degree F oven for 20-25 minutes.
Cardamom Mango Lassi
- 1/4 teaspoon ground cardamom (Ground seeds or from approx 2 pods)
- 1/4 cup honey
- 1/8 teaspoon sea salt
- 1/3 cup coconut water
- 2/3 cup coconut milk
- 2 cups mango chunks (fresh or frozen, don't add ice if using frozen)
- 2 cups plain yogurt
- Ice - optional only if using fresh mango
- Combine all ingredients in blender and mix until smooth.
- Taste and add more honey for additional sweetness if desired.
- Add ice if desired.
- Fill glasses and garnish with a sprinkle of cardamom.
- Lassi stays fresh for a day if covered and refrigerated.