Κάρδαμο σε Σκόνη (Elettaria Cardamomum)

Green cardamom, a spice native to India and Papua New Guinea, has been used in sweet and savory cookery for thousands of years across India, Asia, Northern Africa, and the Middle East. The spice was later carried to Scandinavia by the Vikings, where it is still widely used in baked dishes and pastries. The term cardamom comes from the Latin word cardomomum.

Cardamom is an excellent source of vitamin A, vitamin C, iron, and potassium. Cardamom is related to ginger and turmeric, both of which are excellent for regulating digestion, preventing nausea, and treating motion sickness. Chewing them on their own releases their sweet and peppery flavor in the mouth, having a cooling, refreshing effect (almost like menthol)

It is consideredthe third most expensive spice in the world and it can be used in a variety of sweet and savory foods. Its flavor profile is complex, with a strong, sweet, peppery flavor and aroma, with hints of lemon, pine, and mint.

Use
In tea or coffee, pickles, mulled wines, cooked meat, poultry, and seafood, use moderately. Ground cardamom is frequently used in Dutch cookies and Scandinavian aquavit, cakes, and pastries throughout Western Europe. Ground cardamom is used in the preparation of sweets in Middle Eastern cuisine.