Cardamom

Cardamom

It is a finger-sized fragrant fruit that belongs to the ginger family. There are three kinds of This spice in nature and all of them are usable: green, black, and Madagascar cardamom.  This originally Indian spice is the staple ingredient of the Iranian food that is used today in some parts of Asia, including China, Vietnam, Malaysia, Korea, and Japan. This spice is the queen of spices and is one of the most expensive spices in the world after saffron and vanilla. It grows in warm and tropical regions. Therefore, the plant needs adequate light, plenty of water, and adequate heat during its growth.

How to use Cardamom?

This valuable spice is used in most Iranian sweets such as Gaz, Sohan, Noghl, etc. Its unique flavor is very popular with Iranians. As they even use it in tea and herbal tea.

The nutritional value

The US Department of Agriculture (USDA) stated in a study that there is 300 kcal of energy per 100 grams of it, 68 grams of carbohydrates, 11 grams of protein, and 28 grams of fiber.

This spice contains various sub nutritions including niacin, pyridoxine, riboglobin, thiamine, vitamin A, vitamin C, sodium, potassium, calcium, copper, iron, manganese, magnesium, phosphorus, and zinc and also lacks cholesterol. Stay with us to the end of this article to get more information about its benefits.

Planting and Harvesting

Types

Green Cardamom

Green Type (Elettaria cardamomom) which is known as true cardamom has a strong, pungent aroma and a flowery, eucalyptic flavor and pairs well with cloves. In traditional Chinese medicine, the most popular green Hel uses is for gastrointestinal disease treatment and its seeds have diuretic effects. These pods are used as seeds or powder in tea or coffee to aroma it.

Black cardamom

It is also known as Amomum subulatum has a different flavor that is distinctly smokier. Iran (Kerman) is one of the largest producers of This spice. Studies show that black cardamom is rich in unique compounds such as triacyl, terpene, formic acid, and acetic acid. The seeds are very useful and play a strong role in the medical industry. Organic compounds in black cardamom increase the secretion of digestive hormones, which makes it easier to digest food, thereby eliminating gastrointestinal problems such as constipation, bloating, stomach cramps, and diarrhea. In traditional medicine in China, the most popular use for the black type is for bellyache, stomach disorders, and malaria.

Madagascar cardamom

White cardamom which is also known as Madagascar type and Aframomum is a herbaceous and perennial plant. This type belongs to the ginger family. In addition to using as flavoring and spice in foods, this type strengthens the stomach, antidepressant, and refreshing. They can use it as a flavored tea. It contains protein, calcium oxalate, and silica, and the portion used is the granules inside.