Deutsch: Grüner Kardamom / Indian: Elakkaya
Cardamom (or cardamon) refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Nepal and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery, outer shell and small black seeds. Guatemala is the biggest producer and exporter of cardamom in the world, followed by India. Some other countries, such as Sri Lanka, have also begun to cultivate it.
In the food context, cardamom is a spice that comes from the seeds of plants in the ginger family. It has a sweet and spicy flavor with hints of citrus and is used in a variety of dishes in many different cuisines. Here are some examples of how cardamom is used in cooking:
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Chai tea: Cardamom is a key ingredient in many chai tea recipes.
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Baked goods: Cardamom is often used in baked goods like cakes, cookies, and breads.
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Curries: Cardamom is commonly used in Indian curries and other spice blends.
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Meat dishes: Cardamom can be used to season meat dishes like lamb, chicken, and beef.
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Desserts: Cardamom can be used in desserts like rice pudding, ice cream, and custards.
Similar ingredients to cardamom include:
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Cinnamon: A sweet and spicy spice that is often used in baking and cooking.
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Ginger: A root that is used fresh or dried in many different cuisines, including Asian and Indian cuisine.
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Cloves: A spice that is often used in baked goods and as a flavoring for meat dishes.
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Nutmeg: A spice with a warm, nutty flavor that is often used in baked goods and savory dishes.
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Allspice: A spice with a flavor similar to a blend of cinnamon, cloves, and nutmeg, often used in Caribbean and Middle Eastern cuisine.
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