TYPES OF CARDAMOM
Cardamom comes in several forms depending upon how the cardamom
seeds pods are treated. There are five types of cardamom:
1. Green cardamom
2. Cardamom seed
3. Black cardamom
4. Ground cardamom
5. White cardamom
GREEN CARDAMOM:-
Green cardamom pods are preferred form of this spice in India. It has been picked
while still immature and sun-dried to preserve its bright green color. Green cardamom
pods are harder to find and more expensive than the other forms of cardamom in
part because of their superior ability to retain aroma and flavor longer.
WHITE CARDAMOM:-
White cardamom that was commonly available in the North America and Europe
had been bleached to achieve its color or lack of it. It is used in baking and some
desserts because its color helps keep light colored batters, sauces and confections.
The bleaching process also destroyed much of the cardamom flavor leading to
white cardamom.
CARDAMOM SEED:-
Cardamom has had the outer pod or cardamom fruit, removed so that only
the pure seeds remain. This form of cardamom spice is sometimes called cardamom-
decort . The seeds are crushed or ground prior to use , which provides of plenty
cardamom flavor at a more economical price, substitute 12 seeds for every whole
pod for called in a receipe.
GROUND CARDAMOM:-
Ground cardamon is convenient for baking and other applications
where the spice needs to be ground. Freshness and thus flavor are of course
compromised when cardamom is ground because it loses flavor soon after
grinding. To appreciate cardamom’s true flavor we suggest grinding it before use
in a spice mill, electric coffee grinder, or mortar and pestle.
BLACK CARDAMOM:-
Black cardamom is the seed pods of closely related species that also
are aromatic and have an appearance similar to that of true cardamom. Its flavor
is much sweetness and a flowery accent.It is an ingredient used in some African
cooking and abroad to add a bacon like flavor to some vegetarian dishes.