Introduction:
Cardamom belongs to the ginger family. The fresh taste is reminiscent of mint, eucalyptus and menthol, combined with sweet, fruity and pungent notes.
Use/Preparation:
Cardamom is available both ground and in capsule form. It harmonises particularly well with sweet dishes, which is why it is often used in desserts and bakery products. As a spice ingredient, it is also an integral part of many curries, chutneys, other Asian dishes and many meat and fish dishes. It adds a special flavour to drinks such as mulled wine, punch, coffee or tea.
Health:
The essential oils of cardamom seeds have an appetising effect and stimulate digestion. It is also said to have a mood-lifting and aphrodisiac effect. In addition, cardamom is a good source of nutrients such as iron, potassium, magnesium and calcium.
Alternatives:
A mixture of cinnamon with ginger, cloves or nutmeg can mimic the taste of cardamom to some extent.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 355/1494 |
| Fat | 6,7 g |
| Healthy fatty acids | 0.4 g |
| Carbohydrates | 57,2 g |
| Sugar | 54,3 g |
| Protein | 10,8 g |
| Salt | 0,05 g |
