Premium All Natural Cardamom 10gram

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It has a long history of use in Ayurveda medicine and the Recipe’s deeply intense flavor and scent compliments both sweet and savory dishes in a variety of cuisines. It is widely employed in Asia, Middle Eastern, Arabic, and Swedish cuisine. It comes in two types and is used as whole pods, seeds, or ground.Find the best organic spice shops in California, USA. Explore a wide range of all-natural, high-quality spices for your culinary needs

Product Origin Sri Lanka

20 in stock

Description

Cardamom is used for digestion problems including heartburn, intestinal spasms, irritable bowel syndrome (IBS), intestinal gas, constipation, liver and gallbladder complaints, and loss of appetite. It is also used for common cold, cough, bronchitis, sore mouth and throat, and tendency toward infection. You can take 2-3 Green Cardamom in a day for fresh breath and good digestion, If you have gallstones, do not take cardamom in amounts greater than those typically found in food. The cardamom seed can trigger gallstone colic (spasmodic pain). Cardamom pairs well with poultry, red meat, lentils, oranges, rice, and other warm spices, like nutmeg and cinnamon. It’s ideal in curries, teas, baked goods (like this gorgeous bread), and sausages.

Disclaimer – All information is for your reference only, please do your own research and verify.

Additional information

Weight 30 g
Dimensions 7 × 9 in

Ingredients

All Natural Lasia spinosa  (Kohila Ala)

Common Names

Cardamom.( Scientific Name: Elettaria cardamomum)
These countries adopted the word “Cardamom” to better fit their languages:

In Dutch, it is called: Kardemom
In French, it is called: Cardamome
In German, it is called: Kardamom
In Italian, it is called: Cardamomo or Cardamone
In Japanese, it is called: Karudamon
In Polish, it is called: Kardamom
In Portuguese, it is called: Cardamomo
In Spanish, it is called: Cardamomo
In Romanian, it is called: Nucșoară
In Russian, it is called: Кардамон (Kardamon)

These countries have their own word for “Cardamom”:

In Arabic, it is called: Huba Alhal
In Burmese, it is called: Phalazee
In Chinese, it is called: Ts’ao-k’ou
In Hebrew, it is called: הל
In Hindi, it is called: Chhoti Elachi, E(e)lachie, Ela(i)chi, or Illaichi
In Indonesian, it is called: Kapulaga
In Malaysian, it is called: Buah Pelega
In Sinhalese, it is called: Enasal
In Tamil, it is called: Elam
In Thai, it is called: Grawahn or Kravan
In Telugu, it is called: Yālakulu
In Kannada, it is called: Ēlakki
In Marathi, it is called: Vēlacī

Storage Instructions

Store in an airtight container in a cool, dark, dry place (Room Temperature).

Servings Size

Use as required

Recipes and Preparing Instructions

USES /Cooking Instructions
Cardamom is wonderfully strong and fragrant, and using fresh pods makes a world of difference in flavor. Just keep in mind that 10 pods equal 1½ teaspoons of ground cardamom when you’re out shopping because you’ll soon be using them to make everything, from teas to rice, chicken to truffles.

Aromatic Shrimp and Noodle Medicine Soup
A highly seasoned broth and robust cashew purée add layered flavor to this warming soup.
A highly seasoned broth (think: black pepper, cardamom, cloves, and star anise) and robust cashew purée add layered flavor to this warming soup, inspired by the Cambodian brothy noodles at Angkor Restaurant Providence, Rhode Island.

Ingredients
4 Servings BROTH

6 whole cloves

6 green cardamom pods

4-star anise pods

3 dried chiles de árbol

2 3-inch cinnamon sticks

2 teaspoons black peppercorns

1 bunch cilantro

3 medium shallots, halved through root ends

5 garlic cloves, smashed

2 6-inch pieces of lemongrass, tough outer layer removed, lightly smashed

1 4-inch piece ginger, peeled, sliced ½-inch thick

12 cups of low-sodium chicken broth

1 tablespoon fish sauce
Kosher salt, freshly ground pepper

PASTE

½ cup cashews

1 medium shallot, chopped

1 Fresno chile, chopped

1 3-inch piece of lemongrass, tough outer layer removed, finely chopped

1 1-inch piece ginger, peeled, finely chopped

1 tablespoon dark brown sugar

1 tablespoon shrimp paste with bean oil

2 tablespoons vegetable oil

ASSEMBLY

4 12-ounce packages of ramen noodles

1 pound shrimp, peeled and deveined

8 ounces of mung bean sprouts

4 scallions, thinly sliced on a diagonal
Fresh tender herbs (such as Thai basil, cilantro, and/or mint)
Freshly ground black pepper
Chili oil and lime wedges (for serving)

Preparation
BROTH
Step 1
Toast cloves, cardamom, star anise, chiles, cinnamon, and peppercorns in a large pot over medium heat, tossing often, until fragrant, about 2 minutes. Add cilantro, shallots, garlic, lemongrass, ginger, broth, and fish sauce, and bring to a boil. Reduce heat; simmer until flavors meld, 1–1 ½ hours. Strain into a large bowl, pressing on solids. Return broth to pot; season with salt and pepper.

PASTE
Step 2
Pulse cashews in a food processor until very finely ground. Add shallot, chile, lemongrass, ginger, brown sugar, and shrimp paste; process until smooth. Heat oil in a small skillet over medium and cook paste, stirring, until beginning to brown, about 2 minutes.

ASSEMBLY
Step 3
Cook noodles according to package directions. Drain; rinse under cold water. Bring broth to a simmer, add shrimp, and cook until cooked through about 2 minutes. Divide noodles among bowls. Add 2 Tbsp. paste to each and ladle broth over; stir to incorporate paste. Top with shrimp, sprouts, scallions, and herbs; season with pepper. Serve with chili oil and lime wedges alongside.

 

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