is cardamom and elaichi the same thing

Cardamom is one of the spices most commonly used today worldwide, not only in the kitchen but also in cocktails, pastries and even bread. The three most used varieties are green, black, and white cardamom. Of course, the organic variant is a whole different thing altogether due to the absence of harmful chemicals and additives. And today we are going to tell you a little about each one of them.

Small cardamom is also locally known as elaichi. It is popularly called the ‘queen of spices’. This spice is obtained from the seeds of Elettaria cardamomum Maton, a perennial plant.

Cardamom is imbued with potent carminative properties, which aid in relieving pain, uneasiness in instances of bloating, diarrhoea, heartburn and avert nausea, vomiting. Moreover, the wealth of B vitamins and antioxidants in cardamom pods bolster metabolism and enable the synthesis of bile acids in the stomach, to facilitate smooth digestion processes.

Elaichi is a powerful stimulant, that bolsters stamina for sexual activities. It also comprises valuable antioxidants that balance the reproductive hormones in the body, to effectively manage impotency and infertility.

Black Cardamom is very common in the foothills of the Himalayas. It is procured from the Amomum subulatum plant that grows naturally in hilly terrains of Nepal, Bhutan and North-Eastern India, yielding a cooling, minty flavoured seed.

Green Cardamom is derived from the plant species called Elettaria cardamomum. It is widely distributed from India through Malaysia and has a distinguishing, strong taste with a perfumed, resinous odour.

The noteworthy levels of nourishing components in elaichi make it a superior nutritional food. It is inherently rich in proteins and healthy fats, besides containing remarkable quantities of vitamin B6, vitamin B3, vitamin C, zinc, calcium, magnesium and potassium. Moreover, the potent antioxidants like flavonoids, plant esters and quercetin in elaichi confer useful anti-inflammatory traits, making it an effective natural remedy for curing a host of ailments.Beat Those Winter Blues With Our Wide Range Of Herbal Teas, That Will Uplift Mood And Boost Immunity!

Cardamom is one of the spices most commonly used today worldwide, not only in the kitchen but also in cocktails, pastries and even bread. The three most used varieties are green, black, and white cardamom. Of course, the organic variant is a whole different thing altogether due to the absence of harmful chemicals and additives. And today we are going to tell you a little about each one of them.

Green elaichi is one of the best types of elaichi. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the “luxury” spices. There are two types or varieties – the larger size Mysore green cardamom, intense green colour and triangular fruits providing resinous hints of pine and eucalyptus, and the Malabar cardamom with a softer aroma.

When we talk about White Cardamom, we must distinguish between two types – the white cardamom that comes from bleaching the green pods and the so-called Siam cardamom. The white cardamom Siam has a very similar flavour to the green. The Cardamom bleaching is mainly used in Indian cooking and Indonesia, while Siam is mainly used in Thailand and Cambodia. Any of the varieties is mainly used to dress soft sauces, desserts and drinks.

The Black Cardamom is a seed about 2 to 5 centimetres grown in Nepal, Vietnam and China. This cardamom does not belong to the same family as green cardamom and should not be confused with Chinese black cardamom, although its flavours do not differ much from one variety to another. In traditional Chinese medicine, Black Cardamom is used to treat common digestive disorders, ranging from stomach pain or flatulence, as well as indigestion and nausea. It is used as a spice in Chinese cuisine especially in the province of Sichuan to prepare casseroles and stews, such as Wuxi Pork Chops, Duck in Brine, stewed meat, etc. In Vietnam, it is used to prepare the broth for noodles.

But, should the seeds be extracted, they will need to be further dried and stored in airtight jars, away from heat sources and in a dark place. There are varieties of cardamom types according to their origin. Cardamom seed and ground cardamom are the two other types of elaichi. Whichever type you choose, make sure they are organic. This is because organic products are 100% natural and totally safe for health as they do not contain any harmful ingredients.

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FAQ

What is the difference between elaichi and cardamom?

What is the Indian name for cardamom?

What is elaichi called in english?

Is elaichi green cardamom?

Is elaichi the same as cardamom?

Though the lime coloured seed is more preferred and available commercially, elaichi or cardamom is actually of two varieties, green cardamom and black cardamom. Green Cardamom is derived from the plant species called Elettaria cardamomum.

What is the difference between green cardamom and black elaichi?

Although it’s the green cardamom or chhoti elaichi that is most often used in sweets and savouries, the black cardamom or moti elaichi is equally beneficial and useful. Here are some basic differences between the two cardamom varieties.

What is the scientific name of elaichi (green cardamom)?

Scientific Name of Elaichi (Green Cardamom) is Elettaria Cardamomum. Cardamom seeds contain essential oil, which is composed of following phytochemicals: Elaichi (Cardamom) is a good aromatic, digestive stimulant and carminative. All these medicinal properties are due to the essential oil present in cardamom. Other properties include:

How to take elaichi (cardamom)?

These herbs include Brahmi (Bacopa Monnieri), gotu kola (Centella asiatica), Licorice (Mulethi), Vacha (Acorus Calamus), and Ashwagandha ( Withania Somnifera or Indian Ginseng) etc. The general dosage of Elaichi (Cardamom) is as follows. When to Take: It can be taken anytime in a day.