Whole Cardamom

The Large Cardamom plant is the member of the Zingiberaceae family under the order Scitaminae is the main cash crop cultivated in the sub himalayan state of Sikkim & Darjeeling district Of West Bengal.These are produced and processed in West Bengal.Large Cardamom is highly aromatic but not as much as green cardamom. Black cardamom is dried over a smoky fire and therefore has a distinct smoky aroma. The seeds have sweetish, smoky flavour when bitten into.The essential oils in the seed contain aterpineol 45% , Myrcene 27%, limomnen 8%, methone 6%, phellandrene 3%, 1,8 cinoel 2%, sabenen 2% and heptane 2%.USES:-The pods can be used whole and split when cooked in Indian substantial meals- such as pulses.Cardamom is often included in Indian sweet dishes and drinks like punches and milled wines.
It is used in pickles, especially picked herring and flavours custord.
It is also chewed habitually (like nuts) where freely available, as in the east Indies and in the Indian masticory, betel pan.
It is often used in baking in Scandanavia and in Danish pastries
Throughout the Arab world, Cardamom is one of the most popular spices, with cardamom coffee being a symbol of hospitality and prestige.
In the Moghul cousine (North India) it abundantly used in the delicious rice dishes called briyanis.
In Sri Lanka, the pods are added to chicken curries.
A small amount of cardamom will add a tempting flavour to coffee cake.
Flans, rice pudding, porridgesetc taste much better with a dash of cardamom.
Add whole cardamoms to flavour tea drunk with milk.