The queen of Indian Spices Cardamom is a dried fruit of a herbaceous perennial plant. It is grown mainly in South Indian states like Kerala, Tamilnadu and Karnataka. It is grown on the slopes of the Western Ghats which contain aroma rich in eucalypts and lemon flavor. The fruit is naturally covered by a capsule with many seeds inside which are used as spice in food & drinks.
Cardamom belongs to Ginger family and is one of the precious and most ancient cultivated spices in the world like saffron and vanilla. Thousands of years ago, Cardamom became very popular and played important role in cultures of Arabia , Africa and Europe. Alleppey Green Extra Bold (AGEB), Alleppey Green Bold (AGB) and Alleppey Green Superior (AGS) are the well known grades of Indian cardamom in global markets.
India is a traditional exporter of cardamom to the Middle East countries, certain Arabian countries and some of African countries, where it used for preparation of 'Gahwa' - a strong cardamom - coffee concoction, which is a part of their tradition. Indian cardamom also contributes a major role in traditional cultural life of Russia and Japan.
Origin & Uses
Farming of cardamom is encircled in the Ever Green forests of Western Ghats of South India. The growing regions of South India lie within 8-30 degree N latitudes and 75-78 degree longitudes.
Cardamom oil is a precious ingredient in food preparations, perfumery, medicines and beverages. Cardamom oil is used for enriching the flavoring in processed foods, cordials, liquors, toiletry items and Ayurvedic medicines.Cardamom is also used as a flavoring agent in whole and ground form in Arbian countries.
In Asia, it is used for preparation of various dishes both traditional and modern. In Scandinavian countries it is used in baked items and confectionaries. In Europe and North America it is used as an ingredient in curry powder and in some sausage products
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