Organic cardamom pods

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DESCRIPTION

 

Cardamom (Elettaria cardamomum (L.) Maton) is a refreshing spice that has been used for centuries for its culinary qualities.

 

Cardamom is an excellent antioxidant and anti-inflammatory which alleviates digestive problems. It is particularly effective against symptoms of dyspepsia (mild gastrointestinal pain and spasms, early feeling of fullness, digestive discomfort…).

Organic cardamom pods POWDER are stimulating and beneficial. They will enhance your recipes with their intense aroma of hesperidic notes.

ORIGIN

Originating from the south of India (1) and Sri Lanka, cardamom (Elettaria cardamomum (L.) Maton) is cultivated today in all of Southeast Asia and Guatemala (2).

Cardamom, like ginger and curcuma, is part of the ginger family, perennial grasses from tropical regions. 

This tall plant from gnarled rootstock produces yellow flowers and fruit in capsule form containing three seed pods (1).

HISTORY

The first reference to the use of cardamom dates back to the 2nd century B.C., with the text Ayurveda Charaka Samhita. Other Sanskrit texts from the 4th century B.C. (Arthashasthra of Kautilya and Taitirriya Samhita) discuss its use during religious rituals. Thereafter, around the year 1500, the spice became a prized condiment, reserved for the court of the Sultan of Mandu (3).

Nowadays, cardamom is a culinary must. Much appreciated by Pakistani, Persian and Indian food lovers, it can also be found in items of Baltic and Scandinavian bakery (4), as well as in certain flavours of chewing-gum (3).

 

COMPOSITION

A traditional remedy to stimulate appetite, act as a digestive or carminative (5), cardamom is now used for symptoms of dyspepsia, in compliance with the health proposals provided by the European Commission.

Cardamom pods are formed from essential oil (2 to 8%), starch (20 to 40%) and fatty acids (1 to 4%) (5). They are also formed from sterols and phenolic acids, thus allowing an antioxidant action (7). Furthermore, cardamom is anti-inflammatory (6), helps to fight against halitosis (bad breath) and its aphrodisiac qualities (2).

RECIPES

Cardamom seeds can be used in infusions: 20 g per litre of water or 1.5 g of cardamom in powder per day (5).

The intense and citrusy aroma of cardamom makes a much appreciated spice for the creation of pastry and oriental dishes. It can be used in powder, pods or seeds (preferably split to release all of its aroma).

Cardamom yoghurt cake (8):

Sponge cake

Ingredients:

• 125 g of butter
• 2 teaspoons of grated orange peel
• 1 natural yoghurt (the pot serves as a measure for other ingredients)
• 1 sugar bowl
• 2 bowls of sifted flour
• 3 eggs
• 1 sachet of yeast

Preparation:

• Pre-heat oven at 180ºC and line a mould.
• Mix the butter, orange peel and sugar.
• Add the eggs, one at a time.
• Add the flour, yeast and yoghurt. 
• Mix and put in the oven for 35 minutes at around 180ºC.

Syrup

Ingredients:

• 6 split cardamom pods
• squeezed orange juice
• 2 tablespoons of honey

Preparation:

• Cook the ingredients in a small pan on a low flame.
• Once the honey has melted, bring to the boil for 3 minutes without mixing.
• Turn off the flame and leave to cool. 

Pour syrop on to the cake before tasting. 

Shrimp curry:

Ingredients (to serve 4 people):

• 300 g peeled shrimps
• 100 g of long rice
• 125 g tomato sauce 
• 1 onion
• 1 garlic clove
• 2 cinnamon sticks
• 2 tablespoons of curry
• fresh ginger
• black cumin seeds
• cardamom pods
• greek yoghurt
• Cayenne pepper
• salt
• virgin oil olive

Preparation:

• Cook the rice with some split cardamom pods, a cinnamon stick in pieces and some black cumin seeds. Put aside.
• Prepare the onion in brunoise form and chop the garlic finely. Stir-fry them in a lightly oiled frying pan. 
• Add the peeled and grated ginger, Cayenne pepper, curry and second cinnamon stick. Stir them in. Add the tomato sauce. 
• Reduce to a medium flame. Add the yoghurt. Mix, salt and pepper. Put aside.
• Brown the shrimps in a slightly oiled frying pan.
• Place the scented rice, covered in curry sauce, then the shrimps on a plate.