Cardamom is not only aromatic, but also a very healthy spice. Master chefs advise cooks to use this undeservedly neglected spice often.
Cardamom contains essential oils, proteins, phosphorus, calcium, magnesium, iron and B vitamins. Cardamom has a spicy and slightly warming taste.
In eastern countries, cardamom is used as a spice for coffee and black tea, because it not only has a wonderful aroma, but also reduces the harmful effects of caffeine on the body.
Chefs advise adding cardamom to meals at least two or three times a week, as it works very well on digestion.
Cardamom helps to expel waste and toxins from the body and helps you lose weight faster. Cardamom has a good effect on the nervous system and eye sight, fights chronic fatigue.
Professional chefs often use cardamom because its aroma improves mood and helps fight headaches. Therefore, people who try a dish with cardamom often want to taste it again, without knowing what its secret really is.
The consumption of dishes with cardamom is not recommended for stomach ulcers. Cardamom should be used in very small quantities as this spice is highly concentrated.
Fresh and dried cardamom is used in cooking. The cardamom pods added to risotto are not eaten, they only flavor the dish.
Cardamom is added to many sauces and soups. Cardamom is good for pea and bean soup as well as lentil soup. Dishes that contain potatoes or rice become tastier with cardamom.
Meat dishes prepared from whole pieces of meat or minced meat become more delicious and aromatic with cardamom. This seasoning is suitable for beef, lamb and pork. It is used for stewed and roasted meat.
Chicken meat becomes tastier if a combination of garlic, onion and cardamom is added to it. Cardamom combined with nutmeg or saffron is a perfect seasoning for fish.
In order for the desserts to have a more refined taste, a very small amount of cardamom is added to them. It is suitable for dairy puddings, cottage cheese cakes and fruit salads.
Cardamom is added to pastries and its aroma is preserved during heat treatment. Cardamom is indispensable for flavoring creams made with coffee.
You can use cardamom to marinate fish. It is recommended to use cardamom pods, by removing the seeds at the last moment before use. Cardamom powder has a weaker aroma.
In soups and sauces, add 3 grams of cardamom for the whole product, in dough and in meat dishes - up to 5 grams per kilogram of product, for pastries and desserts - 1 gram per 1 kilogram or liter.
