Green Cardamom | हरी इलायची | Kheti Power

हरी इलायची | Green Cardamom

Green cardamom, called the 'Queen of Spices', has many types of medicinal properties. Which help in protecting the body from various diseases. Many nutrients like vitamins, riboflavin, niacin, vitamin-C, minerals, iron, manganese, calcium, potassium and magnesium are found in cardamom.

'मसालों की रानी' कहलाने वाली हरी इलायची में कई प्रकार के मेडिसिनल गुण मौजूद होते हैं। जो शरीर को विभिन्न रोगों से बचाए रखने में मदद करते हैं। इलायची में विटामिन, राइबोफ्लेविन, नियासिन, विटामिन-सी , मिनरल, आयरन, मैंगनीज, कैल्शियम, पोटैशियम और मैग्नीशियम जैसे कई पोषक तत्व पाए जाते हैं।

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to mint.

Food and beverage :- Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to mint.

Green cardamom is one of the most expensive spices by weight,[16] but little is needed to impart flavour. It is best stored in the pod, as exposed or ground seeds quickly lose their flavour. Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1+1⁄2 teaspoons of ground cardamom.

Cardamom is a common ingredient in Indian cooking. It is also often used in baking in the Nordic countries, in particular in Sweden, Norway, and Finland, where it is used in traditional treats such as the Scandinavian Yule bread Julekake, the Swedish kardemummabullar sweet bun, and Finnish sweet bread pulla. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a mihbaj, and cooked together in a skillet, a mehmas, over wood or gas, to produce mixtures as much as 40% cardamom.

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