Cardamom

Known under the name of chardamom or hell (in Arab countries), is a native of southern India, Ceylon and Malaysia (Malaysia). Currently in India, widespread, and in Guatemala. In the Middle East, green cardamom powder is used as a spice for sweet foods, as well as traditional flavor in tea and coffee.

Cardamomul is a plant (up to 1.5 metres), perennial, shape with sugarcane.
From its yellow flowers come out small fruits and green, in the form of fibrous pods that ripen in the third year of life. The fruits are picked at maturity, but before they are fully ripe, because the pods are undoing and scatter the seed aromatic.
Although the fragrance itself is embedded in the seed oils, spice will be kept in the form of pods unopened to preserve the scent. The seeds are ground, with Peabody, in the form of a reddish-gray dust.Cardamomul has a special fragrance, fine and strong, sweet and quick, which leaves on the tongue with a taste of lemon, camphor and orange. From cardamom seeds are used, which are harvested and stored in nedesfacut fruit, otherwise lose their flavor very quickly. In beans, flavor can resist closed a year later. The taste of green cardamomului It is finer than that of cardamomului black.

The Arabs, coffee flavored with cardamom is very appreciated. To this end a few times and add hot coffee, piment in the times a few seeds to grinding coffee. Cardamomul It is often used for oriental dishes with rice and meat. Its popularity is higher in Scandinavian countries where it is used for the preparation of sausages, cakes and pastry products.

Cardamomul is considered the third most expensive spice in the world (after Saffron and vanilla), and the high price reflects the reputation of perfume condimentului. Most of the cardamomului is used to brew. Cardamom-flavored coffee, symbol of Arab hospitality, can be prepared by adding fresh content of cardamomului powder in coffee powder.