Healthy Food Database
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
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.
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 & 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 per 1 Tablespoon:
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.
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