Spices
Cardamom
Introduced to Europe in the mid-16th century, cardamom bears a name that blends the Greek words for “spice” and “cress.” The name is sometimes mistakenly applied to similar spices in the ginger family, but it properly describes two related varieties of the spice, black and green, the latter being the more common.
CARDAMOM
About the Cardamom
Cardamom, admired as “Queen of Spices” belongs to ginger family Zingiberaceae. It is one of the most exotic and highly priced spices across the globe after Vanilla and Saffron. Indian cardamom has a history as old as human civilization. Cardamom is called as a versatile spice because of its usage in both sweet and salty foods. Both forms of cardamom are used as flavorings and cooking spices in both food and drink, and as a medicine. Cardamom has a strong, unique taste, with an intensely aromatic,
resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint. Green cardamom is one of the more expensive spices by weight, but little is needed to impart flavor.
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