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.