Szechuan or Sichuan being more traditional Peppercorns is a wonderfully citrus numbing tingly sensation in your cooking Extremely strong in flavour so a little goes a long way, try chewing lightly on. Grinding cardamom allows you to release the full flavour of this internationally loved spice, but getting the seeds out of the pods is fiddly and time consuming, Niharti has taken the labour out of this job! According to Nair (2011), in the years when India achieves a good crop, it is still less productive than Guatemala. In addition to the aforementioned health benefits, cardamom may be good for your health in other ways as well. Their versatility knows no bounds, making them an essential ingredient for those who seek to infuse their recipes with a touch of sophistication and exotic allure.

Other notable producers include Costa Rica, El Salvador, Honduras, Papua New Guinea, Sri Lanka, Tanzania, Thailand, and Vietnam. Cardamom ( / ˈ k ɑːr d ə m ə m/), sometimes cardamon or cardamum, [1] is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. One test-tube study examined the impact of these extracts on drug-resistant strains of Candida, a yeast that can cause fungal infections. Each seed carries the promise of aromatic indulgence, releasing a burst of floral notes that elevate your culinary creations.

For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1 + 1⁄ 2 teaspoons of ground cardamom.

They are high in Vitamin C, Calcium and Iron as well as containing a whopping 28% of your manganese requirements in a single teaspoon. Here at Spices Inc we're always grinding and blending spices on a daily basis, and cardamom is no different. Please always read the labels, warnings, and directions provided with the product before using or consuming a product.Put the spices in a pan with a spoonful of coconut oil and warm for a few minutes and then add your milk of choice! If you have visited India the smell will transport you straight back to the chai tea sellers and vibrant spice markets. In rainy weather, drying with artificial heat is necessary, though the fruits suffer greatly in colour; they are consequently sometimes bleached with steam and sulphurous vapour or with ritha nuts. These pods are used for flavoring in the cooking of slow braised meat dishes which are popular in Chinese cuisine. In 1877, Ceylon exported 5,039 kg (11,108 lb), in 1879, 8,043 kg (17,732 lb), and in the 1881–82 season, 10,490 kg (23,127 lb) [32] In 1903, 1,600 hectares (4,000 acres) of cardamom growing areas were owned by European planters.