Popularly known as “Elaichi” in Hindi, “Aelakka” in Malayalam, “Elakkai” in Tamil, “Yelakulu” in Telugu, “Yalakki” in Kannada, “Ilaychi” in Gujarati, “Hr̥daya rōga” in Nepali and “Huba alhal” in Arabic – cardamom is a spice made from the seeds of several plants belonging to the family Zingiberaceae.
The spice is native to India, Bhutan, Nepal, and Indonesia. Cardamom pods are small (that’s how they are recognized), triangular in cross-section, and shaped as spindles. Called the Queen of Spices, cardamom is the world’s third most expensive spice – surpassed only by saffron and vanilla. And not just that – this spice comes in different types as well.
Green cardamom, also known as true cardamom, is the commonest variety. This is distributed from India to Malaysia. It is used to flavor both sweet and savory dishes, It is also added to rich curries and milk-based preparations for its fragrance, Tea and coffee are also spiced with cardamom.
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Add to dishes like poultry, curries and all kind of rice dishes.
Flavor your sweet treats like apple pie and chocolate based recipes.
Also can be used in tea or coffee to give it a flavor