Green cardamom, the queen of spices
Green cardamom has a camphorous flavor and a slightly lemony freshness, resembling in some ways pine and eucalyptus sap.
It is also one of the most expensive spices in the world after saffron and vanilla.
Whole green pods will offer a more subtle and diffuse scent if you use them whole!
To grind them, simply put your pods in a blender or coffee grinder.
Otherwise, you will have to crush them in a mortar with your pestle.
Use in cooking:
It is ideal for flavoring your pastries, your compotes, your rice, your fried noodles, your drinks and your herbal teas.
In Europe, cardamom is used in certain spiced wines and present in all gingerbread recipes.
It goes very well with fruits in salads, jams, compotes, tarts and cakes but also to flavor ice creams, creams or hot milks.
Commonly used in Indian and Asian cuisine and in the Arab world where it is customary to put green cardamom in your cup to enhance the flavors of the coffee.
Virtues of cardamom:
Cardamom has excellent anti-inflammatory, analgesic and antispasmodic properties, helping to combat muscle spasms and their pain.
It is also very effective in combating heartburn and calming acid reflux which can particularly appear after meals.
