Cardamom

Cardamom or green cardamom with the Latin name Elettaria cardamomum from the ginger family is originally from South India, Sri Lanka, Iraq and Thailand. It is primarily known for its culinary use in Asian and Arabic dishes, but has now found a place in western cuisine and also adds a nice touch to gingerbread and cookies. The essential oil of cardamom is extracted from the seeds and fruit by steam distillation. It has a fresh-spicy aroma, camphor-like and aromatic with a sharp and tart tone.
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