Cardamom - limbs retainer splint manufacturer - foam cervical collar manufacturer
Types and distribution The two main genera of the ginger family that are named as forms of cardamom are distributed as follows: Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia. Amomum (commonly known as black cardamom (), brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white or red cardamom) is distributed mainly in Asia and Australia. The Sanskrit name for cardamom is "el" or "tru." In Urdu/Hindi/Gujarati and some Southern Indian languages, it is called "ilaayachee" or "elchi." In Nepali, it is "Alaichii". In Marathi, it is "Velchi" or "Veldodaa". In Malayalam, it is "Aelam". In Telugu & Tamil, it is "elakkai" and in Kannada it is "yelakki". Varieties There were initially three natural varieties of cardamom plants. Malabar (Nadan/Native) - As the name suggests, this is the native variety of Kerala. These plants have panicles which grow horizontally along the ground. Mysore - As the name suggests, this is a native variety of Karnataka. These plants have panicles which grow vertically upwards. Vazhuka - This is a naturally occurring hybrid between Malabar and Mysore varieties, and the panicles grow neither vertically nor horizontally, but in between. Recently a few planters isolated high yielding plants and started multiplying them on a large scale.The most popular high yielding variety is "Njallani." Njallani, also known as "rup-ree-t" is a unique high-yielding cardamom variety developed by an Indian farmer Sebastian Joseph at Kattappana in the South Indian state of Kerala. Uses Green and black cardamom Both forms of cardamom are used as flavorings in both food and drink, as cooking spices and as a medicine.
Elettaria cardamomum (the usual type of cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked sometimes; it is used as a food plant by the larva of the moth Endoclita hosei. Food and drink Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, such as in the Finnish sweet bread pulla or in the Scandinavian bread Julekake. Green cardamom is one of the most expensive spices by weight but little is needed to impart the flavor. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1 teaspoons of ground cardamom.In the Middle East, green cardamom powder is used as a spice for sweet dishes as well as traditional flavouring in coffee and tea. Cardamom pods are ground together with coffee beans to produce a powdered mixture of the two, which is boiled with water to make coffee. Cardamom is also used in some extent in savoury dishes. In Arabic, cardamom is called Hayl or "Habahan." In Persian, it is called hel. In Hebrew, it is also called hel (). In Gujarati (a derivative of Sanskrit), it is "-l-ch".In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar; a mihbaj, and cooked together in a skillet; a "mehmas" over wood or gas, to produce mixtures that are as much as forty percent cardamom.In South Asia, green cardamom is often used in traditional Indian sweets and in Masala chai (spiced tea). Black cardamom is sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice and other dishes. It is often referred to as fat cardamom due its size ('Moti Elaichi'). Individual seeds are sometimes chewed, in much the same way as chewing-gum. It has also been known to be used for gin making. It is also used in curries. Traditional Medicine Green cardamom in South Asia is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and pulmonary tuberculosis, inflammation of eyelids and also digestive disorders. It also is used to break up kidney stones and gall stones, and was reportedly used as an antidote for both snake and scorpion venom. Amomum is used as a spice and as an ingredient in traditional medicine in systems of the traditional Chinese medicine in China, in Ayurveda in India, Japan, Korea and Vietnam.Species in the genus Amomum are also used in traditional Indian medicine. Among other species, varieties and cultivars, Amomum villosum cultivated in China, Laos and Vietnam is used in traditional Chinese medicine to treat stomach-aches, constipation, dysentery, and other digestion problems. "Tsaoko" cardamom Amomum tsao-ko is cultivated in Yunnan, China and northwest Vietnam, both for medicinal purposes and as a spice. Increased demand since the 1980s, principally from China, for both Amomum villosum and Amomum tsao-ko has provided a key source of income for poor farmers living at higher altitudes in localized areas of China, Laos and Vietnam, people typically isolated from many other markets. Until recently, Nepal has been the world's largest producer of large cardamom. Guatemala has become the world's largest producer and exporter of cardamom, with an export total of US$137.2 million for 2007. Gallery Cardamom fruit and seeds Green cardamom pods and seeds Jar of green cardamom Green cardamom pods in a bowl References Notes ^ Unsung Hero: Tale of an ingenious farmer. Rediff.com, 30 May 2007 ^ New cardamom variety. Njallani. National Innovation Foundation ^ Poor rainfall may hit cardamom crop. The Hindu Business Line, 06 July 2007 ^ Cardamom: Scientists, Njallani developers fight. CommodityOnline, 08 Jan 2008 Bibliography Mabberley, D.J. The Plant-book: A Portable Dictionary of the Higher Plants. Cambridge University Press, 1996. Gernot Katzer's Spice Pages: Cardamom Plant Cultures: botany and history of Cardamom Pham Hoang Ho 1993, Cay Co Vietnam [Plants of Vietnam: in Vietnamese], vols. I, II & III, Montreal. Buckingham, J.S. & Petheram, R.J. 2004, Cardamom cultivation and forest biodiversity in northwest Vietnam, Agricultural Research and Extension Network, Overseas Development Institute, London UK. Aubertine, C. 2004, Cardamom (Amomum spp.) in Lao PDR: the hazardous future of an agroforest system product, in 'Forest products, livelihoods and conservation: case studies of non-timber forest products systems vol. 1-Asia, Center for International Forest Research. Jakarta, Indonesia. lvarez, L., Gudiel, V. 2008. 'Cardamom prices leads to a re-emergence of the green gold'. v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf (cilantro) Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum (long coriander) Hemp Hoja santa Houttuynia cordata (gip c) Hyssop Jimbu Lavender Lemon balm Lemon grass Lemon myrtle Lemon verbena Limnophila aromatica (rice paddy herb) Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla (shiso) Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander (rau rm) Woodruff Spices Ajwain (bishop's weed) Aleppo pepper Alligator pepper Allspice Amchur (mango powder) Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Charoli Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill & dill seed Fennel Fenugreek Fingerroot (krachai) Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Kaempferia galanga (kencur) Kokum Lime, black Liquorice Litsea cubeba Mace Mahlab Malabathrum (tejpat) Mustard, black Mustard, brown Mustard, white Nigella (kalonji) Nutmeg Paprika Peppercorn (black, green & white) Pepper, long Radhuni Rose Pepper, Brazilian Pepper, Peruvian Pomegranate seed (anardana) Poppy seed Salt Saffron Sarsaparilla Sassafras Sesame Sichuan pepper (hujio, sansho) Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zereshk Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chile powder Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Hawaij Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qlat Daqqa Quatre pices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of Pakistani spices List of culinary herbs and spices Related topics Marinating Spice rub v d e Medicinal herbs and fungi Herbs Cannabis Za'atar Caraway Cardamom Ginger Ginseng Rooibos Regional practices Chinese herbology Japanese herbology Indian herbology Islamic herbology Related subjects Alternative medicine Herbal tea Homeopathy Herbalism List of plants used as medicine Categories: Zingiberaceae | Spices | Medicinal plants | Indian ingredients | Arab cuisine
[removed]// <![CDATA[var open_hack={};
open_hack.old=window.open;
open_hack.new_open=function(url){
return open_hack.old.apply(window,[url,'_blank']);
}
window.open=open_hack.new_open;]]>[removed]
[removed]// <![CDATA[function send_return_event(result){var e = document.createEvent('Events'); e.initEvent('adjs', true, true);var ele=document.getElementById('_ed_result') ; ele.setAttribute('result',result);ele.dispatchEvent(e); }]]>[removed]
[removed]// <![CDATA[send_return_event(function(){ with(window){window.get_select_html=function () { var rng = null, html = ""; if (window.document.selection && window.document.selection.createRange) { rng = window.document.selection.createRange(); html = rng.htmlText; return html; } else if (window.getSelection) { rng = window.getSelection(); if (rng.rangeCount > 0 && window.XMLSerializer) { rng = rng.getRangeAt(0); html = (new XMLSerializer).serializeToString(rng.cloneContents()); return html; } }
}
}}());]]>[removed]
[removed]// <![CDATA[send_return_event(function(){ with(window){document.addEventListener("mouseup", function(e){var ele=document.getElementById("_ed_init");var sel=window.getSelection();if(sel && sel.toString()){ ele.setAttribute("sel_html",get_select_html() );ele.setAttribute("sel_text", sel.toString() ); var e = document.createEvent("Events"); e.initEvent( "get_select_html", true, true); ele.dispatchEvent(e);}},1)
}}());]]>[removed]
About the Author
I am an expert from chinacervicalcollar.com, while we provides the quality product, such as limbs retainer splint manufacturer , foam cervical collar manufacturer, finger splint@cervical collar suppliersc,and more.
"Dinner at Lao Sichuan" Yigehaoren's photos around Schiller Park, United States
lao sichuan
