In the culinary arts, cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom has a strong, pungent flavor and aroma, with hints of lemon, mint, and smoke. Cardamom pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. There are two main types of cardamom: black cardamom and green cardamom.
Cardamom is used mainly in Indian cooking as well as Middle Eastern cuisine. In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom is used in preparing certain desserts.
Interestingly enough, one of the countries that consumes the most cardamom is Sweden, where cardamom is employed to season everything from baked goods to hamburgers and meat loaves.
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Cinnamon sticks are made from long pieces of bark that are rolled, pressed, and dried.
Possibly most the common baking spice, Cinnamon is used in cakes, cookies, and desserts throughout the world. Cinnamon is also used in savory chicken and lamb dishes from the Middle East. In American cooking, Cinnamon is often paired with apples and used in other fruit and cereal dishes. Stick Cinnamon is used in pickling and for flavoring hot beverages.
The pods are used as a spice, in a similar manner to the green Indian cardamom pods, but with a different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Its smoky flavor and aroma derive from traditional methods of drying over open flames.
Cinnamon is a dried bark of various laurel trees in the Cinnamomum family The True Cinnamon is the dried inner stem bark of Cinnamomum Verum Cinnamon plants are grown as bushes One of the more common trees Cinnamon is derived from is the cassia Cinnamon has a sweet taste and a woody fragrance in both grounds and sticks forms Due to the rising popularity of Cinnamon cinnamon export from India is rising day by day Export of cinnamon is also a good source of revenue for the exporters todayCinnamon is naturally grown in the forests of Western Ghats It is also cultivated in Kerala Karnataka and Tamil Nadu It is grown in one or two locations in Kerala
Product Specifications Cardamom
Size 8 mm
Packaging Size 50kg white pp bags,
Variety Of Cardamom Bold
Packaging Type Packet
Usage/Application Food And Cooking
Total Carbohydrates 69gm/100gm
Sodium 18mg/100gm
Moisture Less Than 12 %
Country of Origin India
Cinnamon (Cinnamomum verum), also called Ceylon cinnamon, is a bushy evergreen tree of the laurel family (Lauraceae) and the spice derived from its bark. The spice consists of the dried inner bark and has a delicately fragrant aroma and a warm sweet flavor.
Cardamom is widely cultivated at various elevations in South Asia. It is ranked high among the world's most expensive spices by weight. These seeds contain the essential oil, which gives it its flavor and scent, with hints of mint and lemon.
Harvesting a little bit of cardamom requires a lot of work. Harvesters need to collect 6 kilograms of raw pods by hand to produce just 1 kilogram of green cardamom.
The aroma of cardamom can be used to instantly lift up your mood and brighten up your dull and tired skin!.
Cassia and Cinnamon both come from the bark of a tree that is a member of the laurel family. To produce cinnamon, the tree's bark is harvested, dried and fermented, then its outer layer is removed. As it dries, the inner bark curls into thin strips, or quills.
Cassia is harvested in a similar process as cinnamon, but it has a stronger flavor. Real cinnamon sticks or quills curl in a telescopic form, in a perfect circle. But, cassia sticks curl inward from both sides, appearing like a scroll.
Cardamom of commerce is the dried ripe fruit (capsules of cardamom plant) often referred as the Queen of Spices because of its very pleasant aroma and taste. Cardamom is a perennial, herbaceous, rhizomatous plant. Based on the nature of panicles, three varieties are recognized viz. Malabar with prostrate panicle, Mysore with erect panicle, and Vazhukka with semi erect panicle. Plants are of medium size (2 to 3 mtr height) with pubescent leaves (on the dorsal side) and fruits globose in the case of Malabar, whereas plant robust (3 to 4 mtr height) with leaves glabrous on both sides with ovoid capsules in the case of Mysore. Vazhukka variety is a mix of both the above in physical characteristics.
Ebenus EXIM Enterprises exports Indian Green Cardamom to several countries. Different Grades are organized according to the market demands of various nations and their intended uses. The United States, Japan, and countries in the Middle East like Saudi Arabia, Kuwait, Qatar, Iraq, Bahrain, and Jordan are the main destinations for AGEB Alleppey Green Extra Bold Cardamom shipments. India, Bangladesh, Pakistan, Syria, Egypt, Jordan, Turkey, Iran, Sudan, North African, European, and Ex-Soviet Union countries are among the primary consumers of AGB Alleppey Green Bold Cardamom. For a variety of uses, AGS Alleppey Green Superior Cardamom is shipped to the USA and European nations.
Green Cardamom Grades:
1. AGEB Alleppey Green Extra Bold Cardamom
2. AGB Alleppey Green Bold Cardamom
3. AGS Alleppey Green Superior Cardamom
Our Cardamom is a flavoring spice recognized by light green pods of genera Elettaria from the family Zingiberaceae, triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Cardamom is used to a wide extent in sweets and savory dishes. â??â??The green cardamom powder is used as a spice for sweet dishes, as well as traditional flavoring in coffee and tea.
'Harvest to Homes' brings to you premium flavors of green pods of Cardamom.
Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, hot chocolate and traditional foods
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