Cardamom (also known as cardamom Malabar), very aromatic plant of the tropical forests of India, Sri Lanka, Malaysia and Sumatra, was first used around AD 700 in southern India. Its seeds (the main part edible grass) is widely used in Indian cuisine for the production of rice, curries, desserts, cookies and flavored drinks like tea. escadinavos countries using the seed as a supplement or substitute ingredients such as cloves, ginger or cinnamon, while in Arab food, although it is popular in desserts, is widely used in coffee, to give a distinctive flavor.
Thanks to the presence of terpineol, cineole, limonene, pinene and sabinene, starch and fatty acids, cardamom has digestive properties, stimulating, antiemetic, analgesic, antispasmodic, and of course herbs. Also believed to have aphrodisiac effects
. To be eaten alone as a medicinal plant, can be prepared in infusion in the form of mulled wine, or crush the seeds secas.En Currently, Guatemala is the largest producer of this herb.
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