SUCESORES DE ARTURO CARBONELL, S.L. CTRA. NACIONAL 301 KM 384 P.O. BOX, 4 TEL.: 34 968 643 745 - 34 968 643 774 FAX: 34 968 643 774 30500 MOLINA DE SEGURA (MURCIA -SPAIN)

Ground Cardamom, 25 kilograms sacks.

The cardamomo fruits are small greenish capsules in an oval, gray way and with you grate that contains brown very aromatic seeds. It plants it would originate of the south of the peninsula indostánica, two varieties exist: the big cardamomo, of Ceylon and the small one, of the Juggling coast and of Java.
Cardamomo is one of the most expensive spices, together the saffron and the vanilla, are used to season breads, pastries, sweet and it is part of the composition of the curri.

CARDAMOMO

This spice has great antiquity, because it was already employee for the primitive ones Egyptian, and later for the Greeks and Roman. it arrived in Europe for the old routes of of the caravans and, after the saffron and the vanilla, it is the third more expensive spice. The cardamomo is used more widely in India and in Half East, although it is an ingredient of the tarts and pastries of Germany, Russia and Scandinavia.

In France and in United States the essential oil is used in perfumery. The plant grows profusely in the coast of Juggling in India, and another variety is cultivated in Ceylon, Mexico and Guatemala.

It belongs the family of the ginger, and it is a perennial bush of certain height, with leaves lanceoladas and floral short shafts. After the floración, the shafts give green small capsules that must gather by hand; these capsules can contain up to 20 aromatic seeds.

The sheaths of green cardamomo are the most common, and the white ones are simply green sheaths that have been whitened. The sheaths of brown cardamomo are not of true cardamomo, but a next variety. Their flavor and texture are not as delicate as those of the green variety, and in fact they are rather unpleasant. To obtain mejoresresultados, the aromatic seeds should be taken immediately out of the green or brown sheaths before using them.

The cardamomo goes well in tarts, pastries, liquors, coffee, curris, pilaus, pickles, herrings in pickle, meat plates, punches, he/she came especiado, custards and fruit plates.

The whole and milled seeds lose their flavor with rápidez, so it is better to buy the whole sheaths. It is necessary to remove the sheaths papiráceas before milling the seeds. To avoid the brown cardamomo that is not true, their flavor remembers to the camphor.

To extract the best flavor in the cardamomo seeds for salted plates, to toast them in dry. The sheath opens up and the sticky seeds of brown blackish color are taken out, he/she warms a pan, the seeds are added and you tuestan.

An infusion after having dinner of cardamomo sheaths is not only refreshing and delicious, but rather it is also digestive.In the Half East, the strong alone coffee of type espresso, it usually perfumes with milled cardamomo. Parapreparar an infusion, they put on 12 sheaths mashed in 1,5 liter of water boiling. a piece is added of it hulls of orange and it is allowed to rest during 10 minutes. They are added from 2 to 3 spoonfuls of tea. it is left that it reaches the wanted force, it is strained and it is served with hot milk and sugar.