News India Live, Digital Desk: Cardamom is used as a spice in the kitchen or in tea. Apart from this, many people also like to chew it because it is also used to refresh the mouth. But do you know how many colors it comes and how the aroma and taste of each color is different? Usually we only recognize green cardamom, which is used to increase the aroma of sweets and tea. But the reality is that there are many other types of cardamom, such as black cardamom, red cardamom and white cardamom. They not only vary in color, but their taste, aroma and method of use are also very different from each other. Let’s know what is the difference between all this…
Green cardamom has fresh and slight sour aroma, while black cardamom has a taste -like taste, especially suitable for salty and spicy dishes. Red cardamom is commonly used in sugar or Asian cuisine and white cardamom is prepared by bleaching green cardamom, which is lighter.
Chef Synthia Shanmugalingam says that cardamom is a special spice for them, which not only makes food delicious, but also refreshes its fragrance memories. She uses it in both sweet and salty dishes, such as Sri Lankan pudding, casserole, biryani and chicken marinade.
Indian Pak-book writer Rupa Gulati says that sometimes she puts both green and black cardamom in the same dish, as the taste of both is completely different. However, she also advises that black cardamom should not be mixed in dishes such as kheer and aromatic rice, as its sharp aroma can suppress other tastes. Black cardamom is found especially in dishes such as mutton curry, casserole, garam masala and Kashmiri Yakhni because its taste gives depth and strong base to the dishes. Whereas, green cardamom is inserted into sweets, milk, cakes and kheer.
Although white cardamom is not very popular in India, you can also use it in cake or creamy sweets. To maintain the taste and aroma of cardamom, it should be grinded freshly. If you want a more intense taste, grind the cardamom lightly and add it to the hot oil. And if you want to use ground cardamom, grind a little castor sugar with its seeds, so that it can be easily converted into powder. Thus, cardamom is a small but very useful spice, which can enhance both the taste and aroma of every dish. If we understand different types of it and use it properly, then we can make every dish more special and tasty.
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