Cardamom is a perennial of the ginger blood line. It grows wild in southern India and Sri Lanka, and is currently cultivated in other tropical countries, such as Guatemala, which has become its main manufacturer, as well as in Tanzania.
The spice consists of green pods with dark seeds inside. It is recommended to store cardamom in pods and extract the grains from them immediately before use, because they quickly lose their taste and aroma, especially in the ground form.
Cardamom is used in many cuisines of the world as a seasoning for cooking meat, marinating fish, baking bread and pies. Coffee with cardamom is very popular in the middle East. Also, the spice is great for making tinctures.
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