Nutritional properties of Cardamom
Energy :
311.00 Kcal / 100g
Category : Spices & Sauces
Group : Basic Spices & Condiments
Composition And Nutritional Value :
Cardamom is a spice made from the seeds of the Elettaria cardamomum plant, known for its unique, aromatic flavor. It is rich in essential oils, particularly 1,8-cineole and α-terpinyl acetate, which contribute to its distinct fragrance. Cardamom contains small amounts of vitamins such as vitamin C and minerals like calcium, magnesium, and potassium. It is also a source of antioxidants and fiber.
Health Benefits :
Cardamom has long been used in traditional medicine for its potential health benefits. It has antioxidant, anti-inflammatory, and antimicrobial properties. Cardamom is known to aid digestion by stimulating appetite and reducing bloating and indigestion. It may also help regulate blood sugar levels, improve heart health, and support respiratory function by acting as a natural expectorant and promoting better breathing.
Culinary Uses :
Cardamom is a versatile spice used in both sweet and savory dishes, particularly in Indian, Middle Eastern, and Scandinavian cuisines. It is a key ingredient in chai tea, and it is used in baked goods like cardamom buns, cakes, and cookies. Cardamom also pairs well with curries, rice dishes, and stews, and is often found in spice blends like garam masala. It can be used in whole pods or ground form.
Types :
There are two main types of cardamom: green cardamom (Elettaria cardamomum), which is the most common and has a sweet, floral flavor, and black cardamom (Amomum subulatum), which has a smoky, bold flavor. Green cardamom is typically used in desserts, beverages, and light dishes, while black cardamom is used in heartier, savory recipes.
Shopping And Storage Tips :
When purchasing cardamom, look for whole pods with a strong, fragrant aroma. Whole cardamom seeds retain their flavor longer than pre-ground cardamom. Store cardamom pods or ground cardamom in an airtight container in a cool, dry, and dark place to preserve its essential oils and flavor. Whole cardamom can last for up to a year, while ground cardamom should be used within six months.
