Cardamom, wonderful little clove with her little peppermint and eucalyptus notes that evokes Orient sweetness. It is also widely used in Asian countries and India in the curry. It is also used to aromatize spice wine, hot coffee or tea. And in liquors and is delicious as well in bread or buns. Cardamom is the fruit of Elletaria cardamomum, cousin of ginger. Capsules, harvested by hand, contain twenty seeds. Grill dry the seeds before incorporating them into the preparation. While in liquids directly infuse the whole capsules. The white is artificially bleached for aesthetic reasons. So, it is more expensive and less fragrant. Forget it. There is also a back one from China, larger, and very fragrant. After lunch, it is digestive, carminative (reduces intestinal gas), and antispasmodic. It freshens breath. Chew a seed having tasted garlic, for example.
cardamom
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