Green Cardamom Whole JUMBO | Sabut Hari Elaichi | Green Elaichi | Khadi Elachi | Bold Cardamon

Green cardamom, also known as the “Queen of Spices”, is a unique spice with a characteristic flavor close to allspice or pepper with a bit of heat but sweeter which cannot be found on any other spice. The sweetish, limey-floral aroma of cardamom is best when the cardamom is fresh and delivered directly from the farms. Cardamom or elaichi as it is popularly known as also has medicinal properties and has been widely used in Ayurvedic medicines. It is known for helping in improving digestion, is of significant use in curing stomach cramps, and for people suffering from gastric problems.

Cardamom helps improve digestive health and prevents certain serious ailments like cancer. It also aids in diabetes treatment and helps you cope with depression. You can include cardamom in your diet as you usually do or even take cardamom milk (also called elaichi milk) to avail the wondrous benefits. Green cardamom is often used in traditional Indian sweets and in masala chai (spiced tea). Both are also often used as a garnish in basmati rice and other dishes. Individual seeds are sometimes chewed and used in much the same way as chewing gum.

According to an Indian study, cardamom can be used in cuisines not just for flavor, but also for enhancing digestion. The spice also stimulates metabolism, given its antioxidant and anti-inflammatory properties.

Cardamom is also known to stimulate the secretion of bile acid in the stomach, further aiding in digestion. The spice also prevents other gastrointestinal ailments like acid reflux, heartburn, diarrhea, etc.

About this item

• Cardamom is a great source of manganese, a mineral that plays a key role in the production of an enzyme that scavenges and destroys free radicals. Apart from that, elaichi also has very strong detoxifying properties that help to cleanse the body and protect it from cancer and other allied diseases.
• Elaichi or cardamom is one of the most common spices seen in an Indian household. Not only does it add sweet taste and unique flavor to your dishes, but it is also widely used as a natural mouth freshener.
• Cardamom can be added to both sweet and savoury dishes, with its seeds being used in whole, cracked, or ground form. If you want to unleash the most robust flavoring from your green cardamom pods, use just a dash of it in your next recipe. With this spice, less tends to equal a better taste.
• Green cardamom pods come by way of a tropical plant within the ginger family. Not only are they utilized in food and beverage consumption, but cardamom pods also have many intrinsic health benefits. These aromatic spices are native to the Indian and Indonesian territory and are considered to be one of the most expensive spices in the world.
• Cardamom is an all-natural spice that is used for sweetening dishes, as well as adding flavor to coffee and tea.
• Condition : FRESH GREEN, JUMBO SIZE, Premium Tatse
• Fresh Pure Natural Green Cardamom Elachi
• Best Quality
• Helps by increasing circulation of blood
• An exotic spice used in sweets and savouries; add them to chai, kahwa, curry, biryani, kheer, laddoos, desserts, bakes to experience that special aroma of happiness and enrich your lives with goodness
• Elaichi or cardamom is one of the most common spices seen in an Indian household. Not only does it add sweet taste and unique flavour to your dishes, it is also widely used as a natural mouth freshener

Green Cardamom Pods

Origin: Native to southern India and Sri Lanka, also grown in Vietnam, Guatemala, and Tanzania.

Flavor: Delicate citrus and floral top notes and refreshing undertone of eucalyptus.

Uses: Used in a wide variety of sweet and savoury dishes. Used in stews, curries and other rice dishes.

Black cardamom (Amomum subulatum) is a type of cardamom that differs significantly from the more common green cardamom (Elettaria cardamomum). Here are details about its origin, flavor, and uses:

Origin: Black cardamom is native to the Eastern Himalayas, particularly in regions of India, Nepal, Bhutan, and Tibet. It is commonly grown in the Indian states of Sikkim, West Bengal, and Assam, as well as in Nepal and Bhutan.

Flavour: The flavor profile of black cardamom is quite distinct from green cardamom:

• Smoky: Due to the traditional drying process over open flames, black cardamom has a pronounced smoky aroma and taste.
• Earthy: It has a robust and earthy flavor, often described as resinous or camphor-like.
• Less Sweet: Unlike green cardamom, which is sweet and floral, black cardamom is more savory and bold.

Uses: Black cardamom is used in various culinary applications, particularly in savory dishes:

• Indian Cuisine: It is a key ingredient in many Indian dishes, including curries, stews, and biryanis. It is often used in garam masala and other spice blends.
• Chinese Cuisine: In Chinese cooking, black cardamom is used in braised dishes and slow-cooked meats.
• Marinades and Rubs: The pods can be used whole in marinades and rubs for meats, adding a smoky and earthy depth of flavor.
• Rice Dishes: It imparts a unique flavor to rice dishes, such as pulaos and biryanis.
• Broths and Stocks: Black cardamom is sometimes added to broths and stocks to infuse them with a smoky, savory note.

While black cardamom is less common in Western cuisines, it is a staple in many Asian culinary traditions and is valued for its distinctive and bold flavor profile