Cardamom whole 160g (360ml) of the SPICEXPERT bank

Description

Cardamon is one of the most noble spices in Eastern, Western European and Russian cuisines. In the finished form, the Kardamom spice is dry green pods with small sweet brown seeds, which have a strong and at the same time gentle aroma.The taste of the cardamon is slightly burning, with a lemon shade. Cardamon comes literally to all dishes. In cooking, use fresh and dried greens, seeds of plants, and beans (pods). Pods into some dishes, such as, for example, pilaf are added for flavor, but do not eat. Less and mainly for waste dishes are used coarse brown pods. It has a specific camphor smell, so it is introduced into sauces and gravy.Cardamon is very often used in almost all the most famous mixtures, such as "Garam Masala", "seasoning for grill", etc.In West European Cooking, this spice is used in soups (especially pea, beans, lentil or legumes), potatoes and rice dishes. Vegetable dishes, especially stew, mashed potatoes, Cardamom seeds give a wonderful aroma and gentle spicy taste. Residents of Asian countries apply it in pills. In the kitchens of many countries, cardamom in combination with other spices is added to meat dishes and stuffs from veal, beef, lamb. And it is good for both boiled and stewed or fried meat. Together with onions and garlic, cardamom is perfect for cooking poultry. In a number of regions, it is added to the kebab together with the carnation, mustard seed, pepper, fragrant and other spices ..In industry and home cooking, the cardamon also improves the taste of sausage products (we also offer freezing with a natural shell for a bathing and sausages (Baiga Keeva / Cheems)) and pate. In combination with other spices, such as nutmeg, cumin or saffron, cardamom is a wonderful flavoring of sauces to boiled fish and seafood, with Cayenne pepper enriches baked, with red pepper - fried dishes. It is used to improve the taste and fragrance of fish soups and stuffing.Cardamom to give an exquisite taste very often used in desserts: dairy puddings, cottage cheese pasta, fruit salads.The most extensive sphere of its application is the production of flour confectionery and baking. This is due to the fact that the strong smell of the cardamom is well preserved in the process of thermal processing. Cardamon flavors dough for cookies, gingerbread, knitting, cupcakes, marzipans, cakes, rolls, cakes, pies and many bakery products (bread, baton, buns, dry bread, etc.). It is indispensable in creams and fillings for confectionery, especially with the addition of coffee.Cardamom can be used to find the fragrance of non-alcoholic beverages, such as kvass, kisins, compotes. In a number of European countries, especially in England and Germany, it is used in the production of beer.This spice is well interrupted by the alcohol smell, so it is widely used in the industrial production of alcohol products (wines, liquors, vodka and homemade (for home tincts and liquid).In the East (especially in China and India), it is often added to tea. Cardamon is also added to the punch, various varieties of wines.Found their use spice also as a component in marinades. It enters the spicy mixes for marinating sea fish, such as sprats and herring, as well as in the production of canned fish. In the food industry, some countries are added to jam from nuts and in some varieties of cheese. Use cardamom in home cooking is best in pods (capsules). Ground cardamamam is less valuable, since his smell quickly disappears. The seeds are best removed from the capsules in front of the use.Cardamon is quite burning spice, so it should be used carefully.

Specifications

• Packing

  PCS

• Weight (kg)

• Brand / TM.

  SpicEexpert.

• Primary packaging

  Bank plastic

• Brand / TM.

  SpicеExpert