What is Green Cardamom?

Green cardamom is a spice that is derived from a ginger family of herbs and is known for its spicy taste and strong aroma. Cardamoma plants, which are also used in black cardamom and Madagascar, must be carefully dried and stored, because after grounding it quickly loses its taste and smell. Green cardamom is a bit more expensive than most spices. It is common practice to grow this plant in partially cleaned rainforests, which provides a shadow. The harvest occurs between the late autumn and early winter just before reaching the maturity of the plants. This prevents the division and drying of the leans. It also ensures that they maintain their green color and high quality. This spice originated in India in the eighth century. Green cardamom producer remains India, but only a fraction can be exported due to the high domestic demand in India. When cooking with this plant there are several methods that can be used. Roots can be boiled and eaten like potatoes, roots can be used as green in cooking and pods can bI can use divided, whole or ground. It can also be chewed and eaten, just as a person would chew a nut.

foods that would go well with this spice include curry, chicken, duck and lens. Oranges, peas, rice and squash also go with Green cardamom. It should not be shopped in the form of seeds because it will lose most of its taste.

In India, Green cardamom is used to treat mouth infections and some people believe it can cure obesity. The plant has stimulating and carminative properties, so that diseases such as bloating and digestive problems are also used. Some people say it can be used as an antidote for snake and scorpion poison. Others use it as black black, but it could be dangerous because repeated use could thinner blood.