Available in 5 and 25 Kg packs
Product Details
Origin : India
Production : India 2nd largest producer of Cardamom in the world
Name : Cardamom, Generic Name : Elettaria Cardamomum
Nomenclature: The word “cardamom” is derived from the Latin cardamōmum, The modern genus name Elettaria is derived from the root ēlam. Commonly known in India as “Elaichi”
Brief History :
Cardamom scientific name originates from the native tongue of Malabar, India where this plant is called Elettaria and Greek word Cardamomum which is a description of an Indian spice.
Cardamom is an aromatic evergreen member of the Ginger family and is one of the most ancient spices in the world, being traded for over 1,000 years. The seeds and pods are used to flavour dishes and drinks. Known as the “Queen of Spices”, cardamom is grown for its fruit in tropical climates, and as an ornamental plant in other areas for its fragrant leaves. When grown in locations other than tropical, the plant will not flower.
Physical Properties :
Leafy shoots of the cardamom plant arise 5 to 20 feet from the branching rootstock. Flowering shoots, approximately 3 feet long, upright or sprawling; each bears numerous flowers about 2 inches in diameter with greenish petals and a purple-veined white lip. The whole fruit, 0.8 to 1.5 cm, is a green three-sided oval capsule containing 15 to 20 dark, reddish brown to brownish black, hard, angular seeds.
Health Benefit:
- Digestive Aid
- Anti-Inflammatory Properties
- Heart Health
- Oral Health
- Antioxidant-Rich
- Respiratory Health
- Weight Management
Nutritional Value : 100 g of Ginger contains 80 Kcal, 79% water
Ingredients: Total lipid (fat) 6.7 g, Ash 5.78 g, Carbohydrate, by difference 68.5 g, Fiber, total dietary 28 g, Calcium 383 mg, Iron 14 mg, Magnesium 229 mg, Phosphorus 178 mg, Potassium 1120 mg, Sodium 18 mg, Zinc 7.47 mg, Copper 0.383 mg, Manganese 28 mg, Vitamin C, total ascorbic acid 21 mg, Vitamin B-6 0.23 mg
Data source: USDA Agricultural Research Service
Uses:
Ginger used in traditional medicine in China, India and Japan for centuries, and as a dietary supplement, in Asian curries and cuisine, in soups, in salad dressings, in herbal tea as crushed or minced root, in powder form as a supplement, in juice or a smoothie to flavour the beverages, in baking, or the hard candy form for the common cold and sore throat.
Ginger root is considered safe by the U.S. Food and Drug Administration (FDA) with limited doses up to 4 grams is deemed safe.
