Organic Cardamom

ORGANIC CARDAMOM

Electaria cardamomum

Origin: Madagascar

Format: whole fruits

From organic farming

HISTORICAL NOTES

Cardamom is the seed of the fruit of a tropical plant from the zingiberaceae family. The area of origin we are talking about is Indochina. It seems that the name of the plant derives from the Arabic word hammam (Turkish bath or heat) referring to the property of cardamom seeds to warm the body (as most zingiberaceae do). Like cinnamon, cardamom is one of the Indian spices known by ancient peoples who used it mainly for its digestive effect and undeniable therapeutic properties.

PROPERTIES AND USE

Cardamom is not as widely used as other plants of its kind (referring to other online spices like ginger, turmeric, etc.), although its uses are numerous. In the kitchen, cardamom can be used as a favorite seasoning for meat and vegetable stews, or successfully mixed with rice. Needless to say, cardamom seeds are also used in very tasty sweet recipes. It can be used as a remedy for bad breath, taking advantage of the convenience in transportation, you can put a sachet in your pocket and take the seeds when needed. It has an excellent balsamic aroma, a truly miraculous plant for those suffering from bad breath, an excellent aid to feel more confident, especially for those who work closely with others. Definitely healthier than chewing gum, the properties of cardamom do not end here. It is appreciated in herbal teas and teas to add a particularly "oriental" aroma. It can even be nibbled on after a meal to aid digestion or, as Arab friends do, season coffee with a cardamom seed... certainly one of the online spices to try!

RECIPES

Carrot cream with cardamom (4 servings)

• 8 large carrots
• 8 cups of vegetable broth
• 2 teaspoons of honey
• 1 white onion
• 2 tablespoons of fresh cream
• 4 tablespoons of milk
• 5 cardamom seeds, opened and crushed
• a few leaves of fresh mint
• nutmeg
• white pepper
• salt

Preparation The recipe, based on cardamom, is quite simple, do not fear. In a large pot, bring the vegetable broth to a boil. Peel the carrots and slice them; roughly chop the onion. Boil the carrots and onion in the broth with the cardamom seeds for about 20 minutes. Season with salt and pepper and puree with an immersion blender. At this point, add milk, cream, and honey to the pot and cook for 2-3 minutes, depending on how thick you want the cream to be. Sprinkle with nutmeg. Serve hot, pouring the cream into earthenware bowls and garnish with a fresh mint leaf. For those who love the taste of ginger, you can add 1/2 teaspoon to the preparation just before serving.

YOGURT CHICKEN WITH CARDAMOM, GINGER, AND CINNAMON