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The word “cardamom” is derived from the Latin cardamom which was the name for a variety of Indian spice plants. There are two main types of cardamom.
Cardamom has a rich flavour and aroma which is intense and unique. In Asia, both types of cardamom are generally used in both sweet and spicy dishes, particularly in the south. Both are frequent elements in spice mixes, such as Indian and Nepali masalas and Thai curries. Green cardamom is usually used in traditional Indian sweets and masala chai (spiced tea). Both are often used as a garnish in rice and other dishes. Individual seeds are sometimes chewed and used as a piece of chewing gum. Vikings came against cardamom about a thousand years ago, in Constantinople, and introduced it to Scandinavia, where it is still popular to this day. The ancient Egyptians chewed cardamom seeds as a tooth cleaner and the Greeks and Romans used it as a perfume.
Cardamom is a source of minerals like calcium and potassium. It also contains healthy vitamins like niacin and vitamin-C. Cardamom has the potential to cure diseases like cold and digestion. It is stated that it helps to stay strong and improve life span. The healing properties of cardamom oil have disease-preventing qualities. The mixtures in cardamom help to attack cancer-causing cells in our body. Smelling cardamom essential oil is said to treat sleep issues.
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