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Condiments and seasonings

Cardamom

Cardamom
Cardamom - the fruit of a tropical evergreen plant of the ginger family. Two common types of cardamom: Malabar and Ceylon. Industrial importance cardamom seeds, as they contain from 3 Up to 4% essential oils (depending on the place of growth). Cardamom fruit harvested shortly before their full maturation and then dried. The color of cardamom - light brown or pale yellow, cardamom if during billet was subjected to bleaching. Store in a dry cardamom necessary placed in a sealed container. In commercial enterprises cardamom comes as a whole and powdered form, packaged in glass bottles (glass tubes). In cooking, cardamom is added mainly in flour products: bread rolls, cookies, cakes, gingerbread, in small quantities, is used as a spice in the manufacture of stuffed fish. Norma tabs no more than 0.1 g per dish and 0.5 g per 1 kg of ready-made pastry. Cardamom can be added to sauces in combination with other spices in the number of no more than 0.5 g.
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