Organic black cardamom, Moisture : 10%

Culinary Uses :

• The pods can be used whole or split when cooked in Indian substantial meals- such as pulses.
• Cardamom is often included in Indian sweet dishes and drinks like punches and milled wines.
• It is used in pickles, especially pickled herring and flavors custard.
• It is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan.
• It is often used in baking in Scandinavia and in Danish pastries.
• Throughout the Arab world, Cardamom is one of the most popular spices, with Cardamom coffee being a symbol of hospitality and prestige.
• In the Moghul cuisine (Northern South Africa) it abundantly used in the delicious rice dishes called biriyanis.
• In Sri Lanka, the pods are added to fiery or chicken curries.
• A small amount of Cardamom will add a tempting flavor to coffee cake.
• Flans, rice puddings, porridges, etc. taste much better with a dash of cardamom.
• Add whole cardamoms to flavour tea drunk with milk.

Medicinal Uses :

• A stimulant and carminative, it is used for indigestion and flatulence.
• In South Africa, green cardamom (A. subulatum) is broadly used to treat infections in teeth and gums.
• It is used to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis.
• Used in inflammation of eyelids and also digestive disorders.
• It is also reportedly used as an antidote for both snake and scorpion venom.
• Indians regarded it as a cure for obesity.
• Cardamom is used as a breath-freshener, but it is said that excessive use thins the blood.