1 Cardamom, ginger and turmeric belong to the same botanical family as the Zingiberaceae: Cardamom belongs to the Zingiberaceae family and is sold in the form of pods, seeds and powder. Turmeric and ginger are both roots or rhizomes, while cardamom is the seed of the plant. It goes very well with turmeric and ginger.
Cinnamon and nutmeg are both highly recommended as cardamom substitutes. Cinnamon is the more popular of the two for use as a standalone substitute for cardamom, but nutmeg remains a popular and relatively inexpensive alternative.
Cardamom has a deep, earthy and spicy taste with a hint of sweetness. They are made from the same plant as cilantro (cilantro) leaves, but they don’t have much flavor.
Cardamom is a spice made from the pods of several plants of the ginger family. Cardamom pods are spindle-shaped and have a triangular cross section. The pods contain different seeds, but the entire block of cardamom can be used whole or ground.
Cumin, coriander, cardamom. Cumin can be ground or used as whole seeds, which taste bitter and are very hot. Cardamom has a strong and unique taste, sweet and spicy.
Cardamom has a complex taste. It is lemon, mint, hot and spicy at the same time and is also very aromatic. It complements the cinnamon, allspice, nutmeg, cloves, and ginger well, so you’ll often see it combined with these spices. Just be careful not to overspend.
Most dietary supplements recommend 500 mg of cardamom powder or extract once or twice a day.
Spice up your savory or sweet rice or chutney dishes with a hint of healthiness. Finally, with cardamom you can also enjoy desserts like apple pie, chocolate recipes or the delicious cinnamon and cardamom twist bun.
Aromatic Profile: The pronounced taste is a sweet mix of licorice and cloves. Aromatic profile: Available ground or in pods containing about 20 seeds, it has a pungent aroma and a pungent, spicy, sweet flavor. Delicious in: Scandinavian and East Indian cuisine. Often used in chai tea.
Facts: Green cardamom is one of the most expensive spices in the world by weight. Few others, such as saffron and vanilla, are more expensive. The main reason this plant is so expensive is that it has to be hand picked. It is a very tedious manual harvesting process.
Eaten including ginger (which is related to cardamom), citrus, rose water, coconut, pumpkin, nuts and other warming spices like cinnamon.
It is native to the east, native to the Western Ghats forests of southern India, where it grows in the wild. Today it also grows in Sri Lanka, Guatemala, Indochina and Tanzania. The ancient Egyptians chewed cardamom seeds as toothpaste, the Greeks and Romans used it as a perfume.
You can chew this pod, but if you find the taste too strong, you can just as easily use cardamom by harvesting these seeds and gently squeezing them. This can then be added to your cup of tea, coffee, milk or just with a glass of warm water and honey.
As a guide, there are about a dozen seeds per pod and 10 pods will yield about 1 1/2 teaspoons of ground cardamom.
Cardamom is a spice. The seeds and seed oil are used to make medicines. Cardamom is used for digestive problems such as heartburn, intestinal cramps, irritable bowel syndrome (IBS), diarrhea, constipation, liver and gallbladder disease, and loss of appetite.
Digestive Problems: Cardamom is great for treating and preventing digestive problems. Apart from that, it is also good for improving digestion. Additionally, cardamom can also help treat gastrointestinal problems such as indigestion, nausea, vomiting, abdominal pain and cramps.
If you use cardamom to enjoy dishes like stews and curries, lightly mash the entire pod and add it to the mixture - the skin can be removed after cooking or eaten in the bowl. Cardamom also has an affinity for chocolate. However, a little bit of cardamom will go a long way, so use it sparingly.
Cumin is very aromatic and has a pronounced sweet aniseed flavor that gives many welcome and subtle notes of licorice. Its flavor is earthy, with hints of citrus and pepper. If you’ve ever eaten rye bread, you’ve no doubt tried cumin seeds.