Agrp Afrique Natural green cardamom, Packaging Size : 5kg Per Box

Green cardamom with natural flavor.  we have the ability to deliver it to any location worldwide. we are looking for reliable buyers to do business with. samples are available.  contact us for more details if you are intewrested in doing business with us. Cardamom (/ˈkɑːrdəməm/[1]), sometimes cardamon or cardamum,[2] is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae.[3] Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in Ayurveda.[4] In the 21st century, it is cultivated mainly in India, Indonesia, and Guatemala.[4] Etymology[edit] The word cardamom is derived from the Latin cardamōmum,[5] as a Latinisation of the Greek καρδάμωμον (kardámōmon),[6] a compound of κάρδαμον (kárdamon, "cress")[7] and ἄμωμον (ámōmon), of unknown origin.[8] The earliest attested form of the word κάρδαμον signifying "cress" is the Mycenaean Greek ka-da-mi-ja, written in Linear B syllabic script,[9] in the list of flavorings on the spice tablets found among palace archives in the House of the Sphinxes in Mycenae.[10] The modern genus name Elettaria is derived from the root ēlam attested in Dravidian languages.[11] Types and distribution[edit] The two main types of cardamom are: True or green cardamom (or white cardamom when bleached) comes from the species Elettaria cardamomum and is distributed from India to Malaysia. What is often referred to as white cardamon is actually Siam cardamom, Amomum krervanh.[12] Black cardamom, also known as brown, greater, large, longer, or Nepal cardamom, comes from the species Amomum subulatum and is native to the eastern Himalayas and mostly cultivated in Eastern Nepal, Sikkim, and parts of Darjeeling district in West Bengal of India, and southern Bhutan. The two types of cardamom, καρδάμωμον and ἄμωμον, were distinguished in the fourth century BCE by Theophrastus.[13] Uses[edit] Wikibooks Cookbook has a recipe/module on Cardamom Both forms of cardamom are used as flavorings and cooking spices in both food and drink. E. cardamomum (green cardamom) is used as a spice, a masticatory, or is smoked.[14] Intact and opened cardamom pods, showing the seeds (20mm Indian 1-rupee coin for scale) Food and beverage[edit] Besides use as flavourant and spice in foods, cardamom-flavoured tea, also flavoured with cinnamon, is consumed as a hot beverage Cardamom has a strong taste, with an aromatic, resinous fragrance. Black cardamom has a more smoky – though not bitter – aroma, with a coolness some consider similar to mint.[who?] Green cardamom is one of the most expensive spices by weight,[15] but little is needed to impart flavor. It is best stored in the pod, as exposed or ground seeds quickly lose their flavor. Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1+1⁄2 teaspoons (7.4 ml) of ground cardamom.[citation needed] Cardamom is a common ingredient in Indian cooking. It is also often used in baking in the Nordic countries, in particular in Sweden, Norway, and Finland, where it is used in traditional treats such as the Scandinavian Yule bread Julekake, the Swedish kardemummabullar sweet bun, and Finnish sweet bread pulla. In the Middle East, green cardamom powder is used as a spice for sweet dishes, and as a traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a mihbaj, and cooked together in a skillet, a mehmas, over wood.