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Green Cardamom |
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Cardamom the Queen of all spices has a history as old as human
race. |
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Cardamom is cultivated in India, Nepal, Sri Lanka, Guatemala,
Mexico, Thailand and Central America. It grows in the tropics,
wild and in plantations. Cardamoms are traditionally grown in
partially cleared tropical rain forests, leaving some shade. |
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| The plants are gathered in October-December, before they
ripen, to avoid the capsules splitting during drying. They are
dried in the sun |
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Cardamom Uses: |
- Cardamom's flavor matches well with seafood because of
its citric notes and is added to some seafood boils and
marinades.
- Ground cardamom is used as a flavoring in some Arab
coffees.
- This spice is an important ingredient in the popular chi
tea.
- Cardamom powder is often an ingredient in curry powder.
- Cardamom seeds can be chewed as a kind of breath
freshener.
- It is used in curry powder, rice, meat, and dessert
dishes.
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| Medical Uses: |
- A stimulant and carminative, it is used for indigestion
and flatulence
- In India, green cardamom (A. subulatum) is broadly used
to treat infections in teeth and gums.
- It is used to prevent and treat throat troubles,
congestion of the lungs and pulmonary tuberculosis
- Used in inflammation of eyelids and also digestive
disorders.
It is also reportedly used as an antidote for both snake and
scorpion venom.
- Indians regarded it as a cure for obesity.
Cardamom is used as a breath-freshener, but it is said that
excessive use thins the blood
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