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Cardamom is beneficial for health: The solution to every problem, whether body or mind, is present in the Indian kitchen. Sometimes in the form of cloves, sometimes as fennel or other spices. In such a situation, if it is about ‘Queen of Spices’, then how can it be ignored. Yes! It is being talked about cardamom, which not only enhances taste and aroma but is also a boon for health.

Cardamom provides solutions from many problems

The solution of many problems is hidden in cardamom. According to the website ‘Science Direct’ publishing scientific and medical research, its use has been used in the treatment of other problems including breathing diseases bronchitis, asthma, constipation, cold-cough, teeth, kidney problems, lungs, and other problems in the ancient Indian Ayurveda, Unani and Roman medicine.

In Ayurveda, cardamom is considered a trinity, which balances vata, bile and phlegm. It strengthens the digestive power and calms the mind and is beneficial for the health of the heart. Its scientific name is Eletaria Cardamam, in which vitamin C, magnesium, calcium, antioxidants are found. It is also a mouth freshener.

Eating a cardamom after meals beneficial

Ayurvedacharya says that after a meal, chewing a cardamom or taking its powder with rock salt, sugar candy provides relief in vata, indigestion and acidity. Chewing cardamom every morning or rinse with its water reduces the smell and infection of the mouth. Not only this, drinking cardamom powder mixed with hot milk can reduce mental stress and also improve sleep.

Taking a cardamom with water on an empty stomach daily in the morning keeps blood pressure and cholesterol controlled. Drinking cardamom powder mixed with lukewarm water controls blood sugar and improves metabolism.

Cardamom intake with fennel and jaggery can give relief in the discomfort of periods. According to a research, its antioxidant properties protect cells from damage. Ayurvedic experts say that its consumption regularly is very beneficial for health.

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Benefits of Cardamom: You will be surprised to know how many varieties, fragrances and tastes are hidden in small looking cardamom! Most people know only green cardamom, but do you know that cardamom is black, white and even red and all these are completely different from each other not only in color, but also in taste, fragrance and way of using.

Sythia Shanmugalingam, a chef and owner of Rambutan Restaurant in London, says that cardamom is my favorite masala, its scent reminds me of childhood sweets. Cardamom is a thing to be used in all types of food. It also enhances taste in salty and sharp food. With this you can make sweet as well as spicy, such as pouring it in kheer or in biryani, both tastes the taste.

What is the use of cardamom the most?

Cardamom roots are in South India. Although cardamom has many colors, but the most common is green cardamom. It is most commonly used. Black cardamom is very fast in taste. It is used in salty and spicy food. At the same time, red cardamom is mostly used in Chinese and Asian kitchens. White cardamom is not common in India. It is green cardamom which is bleeding and lightening its color.

Rupa Gulati, writer of the book called Indian Kitchen, says that sometimes she puts both green and black cardamom in the same dish. The taste of these two is completely different. If you are making aromatic rice or kheer, then black cardamom should not be added to it, because its sharp aroma presses all the other tastes. Its taste is sharp and smokey. It is much faster than green cardamom.

Cardamom enhances food taste

Rupa Gulati says that black cardamom meat curry, lamb casserole, rice spicy dishes and hot spices look great. Its taste is that gives the dish a strong base. A dish named Kashmiri Yakhni contains a lot of spices, but if you put two black cardamom in it, then it increases the level of the dish.

He says that black cardamom can also be used in sweet. Like- in deep sweet things like dates. Its smokey flavor is also good there. The taste of red cardamom is similar to black cardamom. But in India it is usually not used in cooking. When needed, it is used instead of black cardamom.

Cardamom is used in these things

The taste of green cardamom is fresh and slightly like lemon. Rupa Gulati said that she puts green cardamom in cake batter, sweets, and kheer. Sometimes she boils slowly by adding green cardamom pods to milk, so that her fragrance is found well.

Shanmugalingam says that she uses green cardamom in the custard pudding vatalappam of Sri Lankan coconut. But at the same time she also puts it in casserole, biryani, lentils and chicken marinade, because its light taste looks good with many things. White cardamom is made of green cardamom. It is bleached. Its taste is very light. You can also put it in cake, kheer, creamy sweets.

He told that if you want vigorous and sharp taste, then put cardamom seeds in oil. First tear it down or make a hole, otherwise it can burst in hot oil. At the same time, the ground cardamom works best in things like cake, marinade. But grinding is not easy. Grinding its seeds is a very hard work. While grinding, add a little castor sugar to it. This sugar works like wearing, due to which seeds are grinded quickly and easily. After grinding the seeds, it should be used quickly, otherwise it starts to smell stale.

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