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CUISINE
Spice up life
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Cardamom has rich medicinal properties
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POD FULL OF FLAVOUR Cardamom
Cardamom is one of the world’s ancient spices. It is native to the East, originating in the forests of the Western Ghats in South India, where it grows wild. Today, it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and the Romans used it as a perfume.
Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. The two popular known varieties of Indian cardamom are: Malabar cardamom and Mysore cardamom. The Mysore variety contains higher levels of cineol and limonene and hence, is more aromatic.
Medicinal properties
A stimulant and carminative, cardamom is not used in Western medicine for it own properties, but forms a flavouring and basis for medicinal preparations for indigestion and flatulence using other substances, entering into a synergetic relationship with them. The Arabs attributed aphrodisiac qualities to it and the ancient Indians regarded it as a cure for obesity. It has been used as a digestive since ancient times. A medicinal cordial can be made by macerating seeds in hot water.
Culinary uses
The pods can be used whole or split when cooked, such as in pulses. Otherwise, the seeds can be bruised and fried before the adding main ingredients to the pan, or pounded with other spices as required. Keep the pods whole until use. The pod itself is neutral in flavour and not generally used, as it imparts an unpleasant, bitter flavour when left in dishes.
Cardamom is used mainly in the near and Far East. Its commonest Western manifestation is in Dutch ‘windmill’ biscuits and Scandinavian-style cakes and pastries. It features in curries, is essential in pilaus (rice dishes) and gives character to pulses. Cardamom is often included in Indian sweet dishes and drinks. Other uses are in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. Cardamom is chewed habitually (like nuts) where freely available, as in the East Indies, and in betel leaf (pan).
RISHI MANUCHA
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Metro Plus
Bangalore
Chennai
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Visakhapatnam
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