Description
- Nepali Cardamom has a strong taste, with an aromatic, resinous fragrance. Black cardamom has a more smoky, though not bitter, aroma, with a coolness some consider similar to mint. Green cardamom is one of the most expensive spices by weight, but little is needed to impart flavour. It is best stored in the pod, as exposed or ground seeds quickly lose their flavour.
- Green cardamom is often referred to as the 'Queen of Spices'. While it is commonly used as a flavoring spice for many Indian dishes, it also contains a number of health benefits. In fact the oil, which is extracted from black cardamom seeds, is used for a number of health and beauty purposes.
- Green cardamom is full of the antioxidants, vitamin C and the essential mineral potassium. Hence, regular consumption of the spice can keep your internal system free from toxic materials, thereby improving the circulation of blood throughout the skin surface and keeping it healthy. So, if you want to get a firm, toned and youthful look, start consuming green cardamom in a regular manner at mouth.
- For centuries, Cardamom is a common ingredient in Nepali, Indian, South asinan cooking. It is also often used in baking in the Nordic countries, in particular in Sweden, Norway, and Finland, where it is used in traditional treats such as the Scandinavian Yule bread Julekake, the Swedish kardemummabullar sweet bun, and Finnish sweet bread pulla. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea
- In Asia, both types of cardamom are widely used in both sweet and savory dishes, particularly in the south. Both are frequent components in spice mixes, such as Indian and Nepali masalas and Thai curry pastes. Green cardamom is often used in traditional Indian Nepali 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.
- The essential oil content of cardamom seeds depends on storage conditions, and may be as high as 8%. The oil is typically 45% -terpineol, 27% myrcene, 8% limonene, 6% menthone, 3% -phellandrene, 2% 1,8-cineol, 2% sabinene and 2% heptane. Other sources report the following contents: 1,8-cineol (20 to 50%), -terpenylacetate (30%), sabinene, limonene (2 to 14%), and borneo
- Cardamoms produced in Nepal know as Sukumel are entirely organic and provide income to mostly low-income families in rural Nepal.
- India is the largest importer of large Green and Black both cardamom from Nepal. Indias Food Safety and Standards Authority of India (FSSAI) under its Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 has specified the characteristics for the cardamom.
- We have 100 of Organic verity from Mt. Everest Country Nepal, search Using Word "Snow Hill" and product name such as : Green Cardamom, Ginger Roots, Garlic, Turmeric Powder, Red Chilly Pepper, Masyura Vegetable Balls, Nepali Titaura, Nepali Pickle, Pearl Onion and So on.
Nepali green cardamom (Amomum Subulatum Roxburgh.) also known as black gold or black cardamom and locally called alainchi belongs to the botanical family called Zengiberaceae. Large cardamoms are spindle-shaped pods that are light to dark brown in color. The pods normally vary from 20 mm to 35 mm in size and contain several black seeds inside with a spicy aroma. It is an evergreen, perennial and herbaceous plant grown on north-facing hill slopes. The plant is sensitive to climate and requires temperatures of 1525 degrees Celsius. It also needs humid conditions and shade and grows between 800 and 2,100 meters.1 Plants survive for 20 to 25 years. They start fruiting from their third year and mature at 810 years, with a full fruitbearing period of 17 to 22 years. This type of large cardamom is grown mainly in the Himalayan region of Nepal, Sikkim in India, and Bhutan.