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Cardamom

In season

Food Description:

The most widely used cardamom is green although brown cardamom is also available. The flavour is fresh and almost minty. Brown cardamom pods (also called black or large cardamom) are less common and have a smoky, camphorous quality. Cardamom is native to India and is used to add flavour in food but it also has medicinal properties. Used for centuries in Ayuvedic medicine, cardamom is a treatment for mouth ulcers, poor digestion, bad breath and even hiccups.

Store in airtight containers away from heat, light and humidity. Whole pods and seeds should last for at least 2 years, while ground seeds should be used within 12 months

General Information:

Category: Spice
To Buy: Green cardamom pods should be green, not yellow or brown. Buy from a reputable trader to ensure freshness. Chinese brown cardamom pods are larger than Indian ones, and each can be bought from ethnic stores or good spice shops.
To Store: Store in airtight containers away from heat, light and humidity. Whole pods and seeds should last for at least 2 years, while ground seeds should be used within 12 months.
Tips and Tricks: Add cardamom to Indian and Asian curries, and green pods or seeds to fruit desserts and custards. Sprinkle a little ground cardamom seed over grilled figs, caramel bananas and baked stone fruits.

Nutrition (1 Tablespoon):

Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

Cooking Tips:

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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