Cardamome moulue
  • Cardamome moulue

Ground Cardamom

cardamomeM

Its fragrance is extraordinary and powerful, somewhere between licorice and eucalyptus, with a more lemony note.

It works wonders in flavoring gingerbread, Indian curries, rice, and many other dishes. However, for alcoholic beverages, tea, coffee, and other liquids, it’s better to use whole seeds.

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Description
Livré en sachet refermable 

Sans OGM - Sans ionisation - Sans nanomatériaux -

Uses in Cooking:


Equally suited for both sweet and savory dishes, green cardamom has an extraordinarily powerful fragrance, somewhat reminiscent of eucalyptus but more lemony. Surprisingly, despite its strong flavor, it has the unique ability to enhance other flavors, especially in spice blends. It complements a wide variety of dishes and is often found in spice mixtures. You can easily incorporate it into your cooking.

It is widely used in Indian cuisine, in tea, coffee (preferably whole or in seeds in these cases), rice, curries, and also in Asian and African (notably Ethiopian) cooking. Cardamom also flavors ice creams and is frequently part of gingerbread spice mixes.

In Turkey, the custom is to add a pod to each cup of coffee. In Europe, cardamom is used in Scandinavian cuisine (aquavit, bread).

In India, it’s common to chew a few pods after meals, aiding digestion and leaving the breath fresh (it’s especially effective at neutralizing raw garlic odor!).

When used whole, cardamom is one of the few spices that can be placed in rice cooking water, infusing the grains deeply.

In small amounts, cardamom pairs with almost any dish: jams, ice creams, meat sauces, meat terrines, white pudding.

Who am I?


Origin: Guatemala

Scientific name: Elettaria cardamomum

Cardamom is a rhizome-bearing herbaceous plant from the Zingiberaceae family (like ginger and turmeric), originally from the Malabar Coast, which also produces pepper. It was domesticated in southern India and prefers warm, humid climates.

In Europe, cardamom made its appearance in the Middle Ages, when it was used in hypocras, a spiced wine served as an aperitif.

Cardamom is an expensive spice because its harvest is challenging, with seeds developing close to the ground. The dried fruit is used, appearing as almond-green capsules about 1 cm long, containing three compartments filled with dark brown seeds that hold most of the fragrance. As the fruit dries, it turns straw-colored. It’s also sold as bleached capsules, usually sun-bleached, but more often artificially treated with chlorine, which is less appealing!

Even the plant’s leaves carry the characteristic scent when crushed!

A Little History:


The name is probably of Indian origin, passed down through the Arabs.

Product Details
cardamomeM

Data sheet

Date de consommation
Elle figure sur chaque produit. Cette date de consommation préférentielle (DDM) est de plus d'un an. Elle indique jusqu'à quel moment le produit sera de qualité optimum. Cependant le dépassement de cette date n'aura pas d'incidence sur votre santé.
Conservation des épices
Elles se conservent au sec, dans des récipients individuels bien clos et à l'abri de la lumière, même électrique.
Dluo
12/2024
Emplacement entrepôt
E44
Allergènes possibles
Ce produit peut contenir des traces de sésame, moutarde, céleri et gluten

Specific References

EAN13
09083200
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