OVERVIEW:
Cardamom is highly aromatic and used ground or whole, in both sweet and savory recipes. It is warm, mildly bitter and citrusy. Cardamom is used in cuisines around the world. The whole pods can be used in recipes to give subtle seasoning to pots of rice and braised meat dishes, much like you a use bay leaf. The seeds can be removed and added to dishes in ground or whole form and more of their flavor will be extracted.
Cardamom shows off its flavors versatility from meats and curries and delicate desserts to beverages including tea, wine, and cordials. It contains a long list of volatile oils, many of which are antioxidants and are an exceptional source of vitamins and trace minerals. No wonder it is also referred to as the queen of spices.
LATIN:
Elettaria cardamomum
ORIGIN:
Guatemala
CULTIVATION:
Organic
PARTS USED:
Dried Hulled Seed / Cut & Sifted
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Butter Chicken
Cardamom and White Chocolate Sponge
Cardamom Knots
Cardamom Pound Cake
Tropical Grilled Pork Chops
Cardamom Seed Powder
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
