Cardamom is the spice on your table. Video

Cardamom has such a pleasant, specific, multifaceted taste and aroma that it rightfully bears the honorary unofficial title of “royal spice”. However, this seasoning is highly valued not only from the culinary, but also from the medicinal point of view.

Cardamom oil contains biologically active substances such as borneol, terpineol, limonene, and their esters. Cardamom seeds are rich in essential oils. In addition, this spice contains many B vitamins and trace elements necessary for a person: calcium, phosphorus, zinc, iron, magnesium.

Even the doctors of Ancient India and Ancient China noted that the use of cardamom in food has a beneficial effect on digestion, improves the functioning of the stomach and spleen. They also believed that cardamom has a calming effect, enlightens the mind.

In the XNUMXth century BC. this spice was first described in European written sources. The ancient Greek Theophrastus mentioned her. Subsequently, the famous Roman scientist and writer Pliny the Elder wrote about cardamom. The Greeks and Romans also used cardamom to improve digestion and also used its seeds to treat coughs and headaches.

In the Middle Ages, cardamom was sold in pharmacies under the guise of a very effective drug for many diseases. In addition, it was used for culinary purposes. In many European countries, cardamom was the most expensive spice, surpassing even black pepper in cost.

In order to fully appreciate this fact, you need to know that a very rich person in medieval Europe was often called a “bag of pepper”

This spice grows in many regions of the Earth. The most common cardamom in India. It is also collected on the island of Sri Lanka, Indonesia, southeast China, Vietnam, some tropical regions of Africa, Central America and South America. Cardamom blooms year-round, harvesting mainly occurs in October-December.

There are two main types of cardamom used in cooking: green and black. Green cardamom has such a strong and specific aroma that it can only be used very carefully, in tiny amounts. The aroma and taste of black cardamom is much softer, more delicate, so it is used in large quantities.

Traditionally, cardamom is most commonly used in Asian cuisine. This spice is widely used to ennoble the taste of many dishes and drinks, especially coffee. Adding even the smallest amount of cardamom favorably enhances the taste and aroma of the coffee, while mitigating the negative effects of caffeine on the body. In China, it is customary to add cardamom to tea.

Green cardamom is added to hot dishes literally minutes before cooking stops. Black cardamom, on the other hand, fully reveals its taste and aroma only after rather long heating.

In the cooking of European countries, cardamom is also used, although much less often than in the East. For example, the French add it to some liqueurs. In Germany, Scandinavia and Russia, cardamom is used in the manufacture of certain types of baked goods.

It should be noted that it was the invited chefs from Germany who brought to Russia the tradition of adding cardamom to the dough for Easter cakes.

With all the indisputable advantages of cardamom, it must be remembered that it has contraindications. It should not be used by people suffering from gastrointestinal ulcers. In addition, there have been cases of individual intolerance to cardamom, when a strong allergic reaction occurred. Finally, this spice should be used with great care by pregnant and lactating women.

Due to its strong specific and pleasant aroma, cardamom has long been loved by perfumers from different countries. Steam distilled cardamom oil is found in expensive soaps and perfumes.

Cardamom oil is also used in cosmetology. It helps cleanse the skin, activates cell regeneration. This oil can also be used to make an anti-cellulite scrub. To do this, mix 8-10 drops of cardamom oil with 50 g of olive oil, add 2 tablespoons of sea salt. The resulting product is applied to the problem area of ​​the skin and massaged until slightly reddened.