2. White Cardamom, its physical shape is rather round and light. The seeds are black, the skin is brownish white.
3. Once planted can grow sustainably so that the life cycle is long and can be harvested 4 times a year
4. Cardamom is a type of spice that has a strong and slightly sweet taste. Cardamom seeds, oil and extract have healing properties and are often used in traditional medicine
Cardamom call sometimes cardamom or cardamum, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.
The first references to trade in cardamom from Sri Lanka, where it is grown on a small scale in montane forests in the central mountain ranges, are from the 12th century CE. Nowadays, it is also cultivated in some other countries, such as Guatemala, Malaysia and Tanzania.The German coffee planter Oscar Majus Kloeffer introduced Indian cardamom (kerala) to cultivation in Guatemala before World War I by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India
we sell Cardamom from
* java, indonesia
* sulawesi, indonesia
the Piper nigrum plant. It's a flowering vine that's native to India and is commonly grown in tropical regions. Black pepper is the world's most traded spice.
Description
Appearance: Small, round, and dark brown to nearly black peppercorns
Flavor: Sharp, earthy, pungent, and spicy
Aroma: Warm, earthy with hints of citrus and a slight floral undertone
Uses
Seasoning in soups, stews, marinades, and spice blends
Adding boldness and spice to many applications, including salad dressings, pasta sauces, cooking sauces, table sauces, sausages, meat snacks, potato chips, and crackers
Used in beauty products, traditional and applied medicines, pepper spirit, and pepper oil
Production
Peppercorns are harvested when they are still green and unripe
They are then left to dry in the sun for several days
As they dry, the outer layer of the fruit shrinks and darkens, creating the characteristic black color of the pepper
White pepper is a spice that comes from the dried fruit of the Piper nigrum pepper plant. It is made by removing the outer husk of the peppercorn, which reveals a white interior. White pepper is often used in soups, sauces, and seafood dishes.
Characteristics Milder and sharper taste than black pepper, Distinctive aroma, Touch of spiciness, and Antimicrobial and antioxidant properties.
Production
Picked near ripe, soaked in water or steamed, and outer hull removed
Bleached and dried
Indonesian white pepper is produced from peppercorns that have undergone a natural fermentation process
Uses
Nutmeg is a spice that comes from the seed of the nutmeg tree (Myristica fragrans). It has a pungent fragrance and a warm, slightly sweet taste. Nutmeg is used in many foods and beverages.
Appearance
Nutmeg is an oval-shaped seed that is about 20.5-30 mm (0.81-1.18 in) long and 15-18 mm (0.59-0.71 in) wide
Dried nutmegs are greenish brown and have furrowed surfaces
Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the Western Ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople, and introduced it into Scandinavia, where it remains popular to this day.
Cardamom is an expensive spice, second only to saffron. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom, winged Java cardamom, and bastard cardamom. However, it is only Elettaria cardamomum which is the true cardamom. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom.
