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THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Cardamom
[also Cardamom Seeds, Malabar Cardamums, Ebil, Kakelah seghar, Capalaga,
Gujatatti elachi, Ilachi, or Ailum]
(Elleteria cardamomum)
(Syn Amomum Cardamomum, Alpinia Cardamomum,
Matonia Cardamomum, Cardamomum minus, Amomum repens, Cardamomi Semina)
Family: Zingiberaceae
Native to Southern India, this large perennial herb yields an aromatic
capsular fruit with seeds that dried and ripe have been used as a spice
or condiment, as well as in medicine. The Cardamom Seeds are about 1/5
of an inch long, wrinkled, angular and whitish inside. The seeds should
be powdered only when wanted for use, as they lose their aromatic properties.
Ground seeds are essential in Indian cuisine and featured in Indian
curries, biryanis, pilaus, and dhals, as well as an important ingredient
of the spice mixture, garam masala. Cardamom's perfumed flavour is delicious
in lassi an Indian yogurt drink, and in Indian spiced tea. Scandinavians
are particularly fond of its liberal use in pastries. Cardamom leaves
are used in curries in Trinidad. A member of the ginger family.
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