cardamom spices
favorite spice? and a recipe to use it…please?
Ajowan
Allspice
Amchur
Angelica
Anise
Annatto
Asafoetida
Basil
Bay Leaf
Caraway
Cardamom
Cassia
Cayenne Pepper
Chervil
Cilantro
Cinnamon
Clove
Coriander
Cubeb
Cumin
Chile – Chili- Chilli
(general info)
Chile Varieties
Dill
Fennel
Fenugreek
Galangal
Garlic
Ginger
Horseradish
Juniper
Kaffir Lime
Kokum
Lavender
Lemon Balm
Lemon Grass
Licorice
Mace
Mahlab
Mastic
Melegueta Pepper
(Grains of Paradise)
Mint
Mustard
Nigella
Nutmeg
Onion
Paprika
Parsley
Pepper
Poppy Seed
Rosemary
Saffron
Sage
Savory
Sesame
Star Anise
Sumac
Szechwan Pepper
Tamarind
Tarragon
Thyme
Turmeric
Vanilla
Zedoary
Horseradish
Mashed Potatoes with Horseradish
Ingredients:
5 potatoes, medium
1/2 teaspoon salt
2 tablespoons butter
pepper; freshly ground
1/2 cup sour cream
1 tablespoon horseradish
2 teaspoons parsley, minced
Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain.
Mash, adding 1 Tbsp. butter and the pepper.
Add sour cream, horseradish and minced parsley. Whip as for mashed potatoes.
Place in serving bowl, top with 1 Tbsp. of melted butter and serve.
Sakleshpur
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Tsaoko Fruit (Amomum tsao-ko; Black Cardamom; Cao Guo) 5:1 Extract Powder 100 gm: V $18 Black or ”Tsaoko” cardamom (Amomum tsao-ko) is cultivated in Yunnan (China) and Northern Vietnam both for medicinal purposes and as a spice. It is native to the Eastern Himalayas; the main production regions are Nepal and Sikkim, a tiny Indian union state located between Nepal and Bhutan. It is very helpful in the digestion of meat. In India, black cardamom has its special field of application, and although green and black cardamoms are frequently interchangeable, the black variety is felt superior for spicy and rustic dishes, while green cardamom is much preferred by the Imperial (Mughal) cuisine with its subtle blend of sweet fragrances. Black cardamom can be used in rather liberal amounts, up to a few capsules per person. The smoky fragrance of the pure spice is not discernible in the finished dish; black cardamom cannot dominate a dish, but enhances and intensifies the taste of other ingredients. In the mountains of Sichuan province in central China, black cardamom is commonly employed in long-simmered meet stews together with other dried spices. The various types of Cardamom are a popular spice worldwide. In Europe, it is used in Dutch windmill biscuits and Scandinavian-style cakes and pastries, and in the liqueur akvavit. Other uses are: in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. In India, it features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. Cardamom is also chewed like nuts, as a breath and tooth cleaner. It is a flavouring for Arab and Turkish coffee. Chinese use powdered cardamom sprinkled on cooked cereal to correct gluten intolerance in children. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Cardamom for ‘Dyspepsia. Average daily dosage: 1.5 g of drug; equivalent preparations. Tincture (according to Erg. B. 6): Daily dosage: 1 – 2 g. Mode of Administration: Ground seeds, as well as galenical preparations thereof for internal use. Actions: Cholagogue; Virustatic.’ Grieve’s classic ‘A Modern Herbal’: ‘The seeds are helpful in indigestion and flatulence, giving a grateful but not fiery warmth. When chewed singly in the mouth the flavour is not unpleasant, and they are said to be good for colic and disorders of the head. In flavouring they are combined with oils of Orange, Cinnamon, Cloves, and Caraway.’ King’s 1898 Dispensatory: ‘Cardamom seeds are very warm, grateful, pungent and aromatic, and form an agreeable addition to bitter infusions, and other medicinal compounds. They are chiefly employed as a carminative in flatulency, and to flavor syrups, tinctures, etc. Dose of the powder, from 10 grains to 2 drachms; infusion (bruised seeds, j to boiling water, Oss), a wineglassful. As the powder rap |
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Tsaoko Fruit (Amomum tsao-ko; Black Cardamom; Cao Guo) Whole: 500 gm (1.17 lb): V $22.5 Black or ”Tsaoko” cardamom (Amomum tsao-ko) is cultivated in Yunnan (China) and Northern Vietnam both for medicinal purposes and as a spice. It is native to the Eastern Himalayas; the main production regions are Nepal and Sikkim, a tiny Indian union state located between Nepal and Bhutan. It is very helpful in the digestion of meat. In India, black cardamom has its special field of application, and although green and black cardamoms are frequently interchangeable, the black variety is felt superior for spicy and rustic dishes, while green cardamom is much preferred by the Imperial (Mughal) cuisine with its subtle blend of sweet fragrances. Black cardamom can be used in rather liberal amounts, up to a few capsules per person. The smoky fragrance of the pure spice is not discernible in the finished dish; black cardamom cannot dominate a dish, but enhances and intensifies the taste of other ingredients. In the mountains of Sichuan province in central China, black cardamom is commonly employed in long-simmered meet stews together with other dried spices. The various types of Cardamom are a popular spice worldwide. In Europe, it is used in Dutch windmill biscuits and Scandinavian-style cakes and pastries, and in the liqueur akvavit. Other uses are: in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. In India, it features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. Cardamom is also chewed like nuts, as a breath and tooth cleaner. It is a flavouring for Arab and Turkish coffee. Chinese use powdered cardamom sprinkled on cooked cereal to correct gluten intolerance in children. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Cardamom for ‘Dyspepsia. Average daily dosage: 1.5 g of drug; equivalent preparations. Tincture (according to Erg. B. 6): Daily dosage: 1 – 2 g. Mode of Administration: Ground seeds, as well as galenical preparations thereof for internal use. Actions: Cholagogue; Virustatic.’ Grieve’s classic ‘A Modern Herbal’: ‘The seeds are helpful in indigestion and flatulence, giving a grateful but not fiery warmth. When chewed singly in the mouth the flavour is not unpleasant, and they are said to be good for colic and disorders of the head. In flavouring they are combined with oils of Orange, Cinnamon, Cloves, and Caraway.’ King’s 1898 Dispensatory: ‘Cardamom seeds are very warm, grateful, pungent and aromatic, and form an agreeable addition to bitter infusions, and other medicinal compounds. They are chiefly employed as a carminative in flatulency, and to flavor syrups, tinctures, etc. Dose of the powder, from 10 grains to 2 drachms; infusion (bruised seeds, j to boiling water, Oss), a wineglassful. As the powder rapi |
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Cardamom Seeds Decorticated (no pods) Powder (Elettaria cardamomum; Sha Ren; Bai Dou Kou) 2.08 oz: K $8 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Decorticated means removed from the outer hull, the seed pod. Cardamom is a popular spice worldwide. In Europe, it is used in Dutch windmill biscuits and Scandinavian-style cakes and pastries, and in the liqueur akvavit. Other uses are: in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. In India, it features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. Cardamom is also chewed like nuts, as a breath and tooth cleaner. It is a flavouring for Arab and Turkish coffee. Chinese use powdered cardamom sprinkled on cooked cereal to correct gluten intolerance in children. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Cardamom for ‘Dyspepsia. Average daily dosage: 1.5 g of drug; equivalent preparations. Tincture (according to Erg. B. 6): Daily dosage: 1 – 2 g. Mode of Administration: Ground seeds, as well as galenical preparations thereof for internal use. Actions: Cholagogue; Virustatic.’ Grieve’s classic ‘A Modern Herbal’: ‘The seeds are helpful in indigestion and flatulence, giving a grateful but not fiery warmth. When chewed singly in the mouth the flavour is not unpleasant, and they are said to be good for colic and disorders of the head. In flavouring they are combined with oils of Orange, Cinnamon, Cloves, and Caraway.’ King’s 1898 Dispensatory: ‘Cardamom seeds are very warm, grateful, pungent and aromatic, and form an agreeable addition to bitter infusions, and other medicinal compounds. They are chiefly employed as a carminative in flatulency, and to flavor syrups, tinctures, etc. Dose of the powder, from 10 grains to 2 drachms; infusion (bruised seeds, j to boiling water, Oss), a wineglassful. As the powder rapidly loses its aromatic property, the seeds should be pulverized from time to time, as they are required for present employment.’ Eclectic Materia Medica, 1922 (Felter): ‘Carminative. All preparations are useful in flatulent colic, and to flavor tinctures, syrups, and other medicines, particularly alkaline mixtures, the compound tincture imparting to these an agreeable taste and color.’ British Pharmaceutical Codex, 1911: ‘Powdered cardamom seeds, on account of their carminative properties, are administered with purgatives, as in Extractum Colocynthidis Compositum, and with other aromatics, as in Pulvis Cinnamomi Compositus, and Pulvis Cretae Aromaticus. Tinctura Cardamomi Composita is the most commonly used cordial and flavouring agent. Combined with cinnamon, cloves, caraway, and ginger, cardamom seeds are also contained in Tinctura Carminativa, a more aromatic preparation than the comp |
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Cardamom Seeds Decort Powder Cert. Organic (Elettaria cardamomum; Sha Ren; Bai Dou Kou) 2.08 oz: K $8 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Decorticated means removed from the outer hull, the seed pod. Cardamom is a popular spice worldwide. In Europe, it is used in Dutch windmill biscuits and Scandinavian-style cakes and pastries, and in the liqueur akvavit. Other uses are: in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. In India, it features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. Cardamom is also chewed like nuts, as a breath and tooth cleaner. It is a flavouring for Arab and Turkish coffee. Chinese use powdered cardamom sprinkled on cooked cereal to correct gluten intolerance in children. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Cardamom for ‘Dyspepsia. Average daily dosage: 1.5 g of drug; equivalent preparations. Tincture (according to Erg. B. 6): Daily dosage: 1 – 2 g. Mode of Administration: Ground seeds, as well as galenical preparations thereof for internal use. Actions: Cholagogue; Virustatic.’ Grieve’s classic ‘A Modern Herbal’: ‘The seeds are helpful in indigestion and flatulence, giving a grateful but not fiery warmth. When chewed singly in the mouth the flavour is not unpleasant, and they are said to be good for colic and disorders of the head. In flavouring they are combined with oils of Orange, Cinnamon, Cloves, and Caraway.’ King’s 1898 Dispensatory: ‘Cardamom seeds are very warm, grateful, pungent and aromatic, and form an agreeable addition to bitter infusions, and other medicinal compounds. They are chiefly employed as a carminative in flatulency, and to flavor syrups, tinctures, etc. Dose of the powder, from 10 grains to 2 drachms; infusion (bruised seeds, j to boiling water, Oss), a wineglassful. As the powder rapidly loses its aromatic property, the seeds should be pulverized from time to time, as they are required for present employment.’ Eclectic Materia Medica, 1922 (Felter): ‘Carminative. All preparations are useful in flatulent colic, and to flavor tinctures, syrups, and other medicines, particularly alkaline mixtures, the compound tincture imparting to these an agreeable taste and color.’ British Pharmaceutical Codex, 1911: ‘Powdered cardamom seeds, on account of their carminative properties, are administered with purgatives, as in Extractum Colocynthidis Compositum, and with other aromatics, as in Pulvis Cinnamomi Compositus, and Pulvis Cretae Aromaticus. Tinctura Cardamomi Composita is the most commonly used cordial and flavouring agent. Combined with cinnamon, cloves, caraway, and ginger, cardamom seeds are also contained in Tinctura Carminativa, a more aromatic preparation than the comp |
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Cardamom Seeds Decort Whole Cert. Organic (Elettaria cardamomum; Sha Ren; Bai Dou Kou) 2.56 oz: K $8.99 All Frontier Bottled Spices are freshness dated, non-irradiated, safety sealed and feature a convenient shaker top for easy use. Decorticated means removed from the outer hull, the seed pod. Cardamom is a popular spice worldwide. In Europe, it is used in Dutch windmill biscuits and Scandinavian-style cakes and pastries, and in the liqueur akvavit. Other uses are: in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. In India, it features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. Cardamom is also chewed like nuts, as a breath and tooth cleaner. It is a flavouring for Arab and Turkish coffee. Chinese use powdered cardamom sprinkled on cooked cereal to correct gluten intolerance in children. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Cardamom for ‘Dyspepsia. Average daily dosage: 1.5 g of drug; equivalent preparations. Tincture (according to Erg. B. 6): Daily dosage: 1 – 2 g. Mode of Administration: Ground seeds, as well as galenical preparations thereof for internal use. Actions: Cholagogue; Virustatic.’ Grieve’s classic ‘A Modern Herbal’: ‘The seeds are helpful in indigestion and flatulence, giving a grateful but not fiery warmth. When chewed singly in the mouth the flavour is not unpleasant, and they are said to be good for colic and disorders of the head. In flavouring they are combined with oils of Orange, Cinnamon, Cloves, and Caraway.’ King’s 1898 Dispensatory: ‘Cardamom seeds are very warm, grateful, pungent and aromatic, and form an agreeable addition to bitter infusions, and other medicinal compounds. They are chiefly employed as a carminative in flatulency, and to flavor syrups, tinctures, etc. Dose of the powder, from 10 grains to 2 drachms; infusion (bruised seeds, j to boiling water, Oss), a wineglassful. As the powder rapidly loses its aromatic property, the seeds should be pulverized from time to time, as they are required for present employment.’ Eclectic Materia Medica, 1922 (Felter): ‘Carminative. All preparations are useful in flatulent colic, and to flavor tinctures, syrups, and other medicines, particularly alkaline mixtures, the compound tincture imparting to these an agreeable taste and color.’ British Pharmaceutical Codex, 1911: ‘Powdered cardamom seeds, on account of their carminative properties, are administered with purgatives, as in Extractum Colocynthidis Compositum, and with other aromatics, as in Pulvis Cinnamomi Compositus, and Pulvis Cretae Aromaticus. Tinctura Cardamomi Composita is the most commonly used cordial and flavouring agent. Combined with cinnamon, cloves, caraway, and ginger, cardamom seeds are also contained in Tinctura Carminativa, a more aromatic preparation than the comp |
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Cardamom 30 vegicap bottle: HE $6.69 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an important ingredient in the perfume and liquor industries. Some of the constituents of Cardamom include essential oil, fixed oil, caprylic acid, potassium, starch, mucilage, fiber and resi |
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Cardamom 360 vegicap bottle: HE $51.99 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an important ingredient in the perfume and liquor industries. Some of the constituents of Cardamom include essential oil, fixed oil, caprylic acid, potassium, starch, mucilage, fiber and resi |
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Cardamom 60 vegicap bottle: HE $12.02 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an important ingredient in the perfume and liquor industries. Some of the constituents of Cardamom include essential oil, fixed oil, caprylic acid, potassium, starch, mucilage, fiber and resi |
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Cardamom 600 vegicap bottle: HE $90.93 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an important ingredient in the perfume and liquor industries. Some of the constituents of Cardamom include essential oil, fixed oil, caprylic acid, potassium, starch, mucilage, fiber and resi |
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Cardamom 90 vegicap bottle: HE $16.05 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an important ingredient in the perfume and liquor industries. Some of the constituents of Cardamom include essential oil, fixed oil, caprylic acid, potassium, starch, mucilage, fiber and resi |
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Cardamom 4:1 30 vegicap bottle: HE $7.99 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom Seed – Botanical Extract 4:1 — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an important ingredient in the perfume and liquor industries. Some of the constituents of Cardamom include essential oil, fixed oil, caprylic acid, potassium, starch, mucilage, fibe |
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Cardamom 4:1 360 vegicap bottle: HE $58.99 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom Seed – Botanical Extract 4:1 — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an important ingredient in the perfume and liquor industries. Some of the constituents of Cardamom include essential oil, fixed oil, caprylic acid, potassium, starch, mucilage, fibe |
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Cardamom 4:1 60 vegicap bottle: HE $14.99 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom Seed – Botanical Extract 4:1 — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an important ingredient in the perfume and liquor industries. Some of the constituents of Cardamom include essential oil, fixed oil, caprylic acid, potassium, starch, mucilage, fibe |
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Cardamom 4:1 600 vegicap bottle: HE $113.4 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom Seed – Botanical Extract 4:1 — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an important ingredient in the perfume and liquor industries. Some of the constituents of Cardamom include essential oil, fixed oil, caprylic acid, potassium, starch, mucilage, fibe |
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Cardamom 4:1 90 vegicap bottle: HE $20.01 We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom Seed – Botanical Extract 4:1 — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an important ingredient in the perfume and liquor industries. Some of the constituents of Cardamom include essential oil, fixed oil, caprylic acid, potassium, starch, mucilage, fibe |
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Cardamom Essential Oil 1/3 fl oz: C $9.03 The oil has a spicy, camphor-like aroma with floral undertones. It imparts a warm note to masculine scents and floral perfumes. It blends well with bergamot, frankincense, ylang ylang, cedarwood and coriander. Aromatherapy benefits: warming, comforting, alluring. Cardamom is a popular spice worldwide. In Europe, it is used in Dutch windmill biscuits and Scandinavian-style cakes and pastries, and in the liqueur akvavit. Other uses are: in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. In India, it features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. Cardamom is also chewed like nuts, as a breath and tooth cleaner. It is a flavouring for Arab and Turkish coffee. Chinese use powdered cardamom sprinkled on cooked cereal to correct gluten intolerance in children. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Cardamom for ‘Dyspepsia. Average daily dosage: 1.5 g of drug; equivalent preparations. Tincture (according to Erg. B. 6): Daily dosage: 1 – 2 g. Mode of Administration: Ground seeds, as well as galenical preparations thereof for internal use. Actions: Cholagogue; Virustatic.’ Grieve’s classic ‘A Modern Herbal’: ‘The seeds are helpful in indigestion and flatulence, giving a grateful but not fiery warmth. When chewed singly in the mouth the flavour is not unpleasant, and they are said to be good for colic and disorders of the head. In flavouring they are combined with oils of Orange, Cinnamon, Cloves, and Caraway.’ Cardamom oil is non-toxic and non-irritant as well as non-sensitizing. Cardamom is particularly helpful for the digestive system. It works as a laxative and soothes colic, wind, dyspepsia and nausea, even pregnancy nausea. It warms the stomach and helps with heartburn. When feeling weak and mentally fatigued, Cardamom oil can help with its refreshing and uplifting effect. Cardamom oil’s expectorant properties help clear coughs. It is a well-known remedy for impotence and low sexual response. Cardamom oil is most beneficial to the digestive system, but can also help with the treatment of coughs, and a general feeling of not feeling that well. In vapor therapy Cardamom oil can be useful for the digestive system, for coughs and fatigue. As a massage oil or diluted in the bath, Cardamom oil can assist with: digestive system, coughs and a general tonic. It is an excellent bath oil, leaving you feeling refreshed and stimulated. Cardamom oil blends well with: Rose, Orange, Bergamot, Cinnamon, Cloves, Caraway and Cedarwood. Essential and resin oils are volatile, fragrant materials extracted from the root, bark, wood, seed, fruit, leaf or flower of a single plant. Essential oils contain the odor, ta |
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Cardamom Essential Oil 4 fl oz: C $77.46 The oil has a spicy, camphor-like aroma with floral undertones. It imparts a warm note to masculine scents and floral perfumes. It blends well with bergamot, frankincense, ylang ylang, cedarwood and coriander. Aromatherapy benefits: warming, comforting, alluring. Cardamom is a popular spice worldwide. In Europe, it is used in Dutch windmill biscuits and Scandinavian-style cakes and pastries, and in the liqueur akvavit. Other uses are: in pickles, especially pickled herring; in punches and mulled wines; occasionally with meat, poultry and shellfish. It flavours custards, and some Russian liqueurs. In India, it features in curries, is essential in pilaus (rice dishes) and gives character to pulse dishes. Cardamom is often included in Indian sweet dishes and drinks. Cardamom is also chewed like nuts, as a breath and tooth cleaner. It is a flavouring for Arab and Turkish coffee. Chinese use powdered cardamom sprinkled on cooked cereal to correct gluten intolerance in children. The 1997 Commission E on Phytotherapy and Herbal Substances of the German Federal Institute for Drugs recommends Cardamom for ‘Dyspepsia. Average daily dosage: 1.5 g of drug; equivalent preparations. Tincture (according to Erg. B. 6): Daily dosage: 1 – 2 g. Mode of Administration: Ground seeds, as well as galenical preparations thereof for internal use. Actions: Cholagogue; Virustatic.’ Grieve’s classic ‘A Modern Herbal’: ‘The seeds are helpful in indigestion and flatulence, giving a grateful but not fiery warmth. When chewed singly in the mouth the flavour is not unpleasant, and they are said to be good for colic and disorders of the head. In flavouring they are combined with oils of Orange, Cinnamon, Cloves, and Caraway.’ Cardamom oil is non-toxic and non-irritant as well as non-sensitizing. Cardamom is particularly helpful for the digestive system. It works as a laxative and soothes colic, wind, dyspepsia and nausea, even pregnancy nausea. It warms the stomach and helps with heartburn. When feeling weak and mentally fatigued, Cardamom oil can help with its refreshing and uplifting effect. Cardamom oil’s expectorant properties help clear coughs. It is a well-known remedy for impotence and low sexual response. Cardamom oil is most beneficial to the digestive system, but can also help with the treatment of coughs, and a general feeling of not feeling that well. In vapor therapy Cardamom oil can be useful for the digestive system, for coughs and fatigue. As a massage oil or diluted in the bath, Cardamom oil can assist with: digestive system, coughs and a general tonic. It is an excellent bath oil, leaving you feeling refreshed and stimulated. Cardamom oil blends well with: Rose, Orange, Bergamot, Cinnamon, Cloves, Caraway and Cedarwood. Essential and resin oils are volatile, fragrant materials extracted from the root, bark, wood, seed, fruit, leaf or flower of a single plant. Essential oils contain the odor, ta |
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Cardamom Powder 1 lb bottle: HE $40.19 This herb is BULK DISCOUNTED in our 10 lb & 25 lb bulk packs. To find the bulk packs, just copy and paste the herb name into our Search, or refer to our Bulk By The Kilo & Ton category. We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an |
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Cardamom Powder 1/4 lb bottle: HE $13.8 This herb is BULK DISCOUNTED in our 10 lb & 25 lb bulk packs. To find the bulk packs, just copy and paste the herb name into our Search, or refer to our Bulk By The Kilo & Ton category. We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an |
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Cardamom Powder 1/2 lb bottle: HE $22.59 This herb is BULK DISCOUNTED in our 10 lb & 25 lb bulk packs. To find the bulk packs, just copy and paste the herb name into our Search, or refer to our Bulk By The Kilo & Ton category. We use only 100% Gluten-free, Vegetable Cellulose ”00” capsules for all of our encapsulated products. We offer both bulk powder and capsules. Obviously our bulk bottles are bulk powder, not capsules, but the capsule weight is included to give you a way of judging the recommended dosage. Cardamom – Botanical Powder — Approximately 600 mg. each capsule. 1/2 teaspoon of powder is about equal to one capsule. Powder can be consumed by sprinkling it over your food or mixing it with a syrup such as maple or chocolate. You could also mix it with orange juice. The citric acid in the orange juice will help to mask any unpleasant powder tastes. Other common names: Cardamon, Bastard Cardamom, Grains of Paradise, Pai-Tou, Sha-Ren, Elachi, Ela, Capalaga, Malabar Cardamom Another delicious kitchen spice is very much at home in the medicine cabinet. Try Cardamom to prevent indigestion, relieve flatulence and help counter the effects of Celiac disease (gluten intolerance). It may even sweeten your breath! History: Cardamom is a spice that came to us from the Orient by way of ancient caravan routes finding their way to Europe. It is a perennial herb with large fleshy roots that grows wild in rich, moist, well-drained soil in partial shade and reaches an average height of ten feet. There are several species of Cardamom with similar culinary and medicinal applications (especially for gastrointestinal complaints). Some are native to tropical China and Vietnam and are closely related to the Cardamom grown in India and Sri Lanka. The Elettaria seeds are said to be the true Cardamom plants and are thought to have the most pleasant flavor, but the varieties are used interchangeably with similar effects. Harvesting the spice used to be a life-threatening endeavor because Cardamom usually grew and was hand-picked in areas that were home to the deadly king cobra and pit vipers. Today, Cardamom is frequently cultivated as a crop on plantations in many tropical areas of the world, including Africa and Central America. Cardamom was rumored to have been grown in the royal hanging gardens of Babylon over 700 B.C., and was considered a powerful aphrodisiac in ancient love potions. Ancient Egyptians used Cardamom to whiten their teeth and sweeten the breath, and the Greeks and Romans found it useful to counteract the effects of alcohol over-indulgence. It was first mentioned as a medicinal plant in China around 720 A.D., and its use in Ayurvedic medicine was recorded over two thousand years ago, where it continues to this day for the treatment of digestive and bronchial ailments. In addition to its powerful medicinal properties, the delicious seeds are often used to flavor bakery products, coffee, curries, fruit compotes and mulled wine. The essential oil is an |
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4 Pack Gluhwein Syrup Mix (Mulled Wine) from Gluhwein.Net with FREE Bottle Opener – Mulled Wine, Glogg, Vin Chaud, Vin Fiert $29.97 Buy online at Gluhwein.Net for better prices. Gluhwein (Mulled Wine) is hot spiced wine – a delicious “hot toddie” popular in Europe for hundreds of years. You will love the soothing smooth aroma and warm spicy flavor – like Christmas in the mountains. All natural ingredients in an authentic German recipe. Each order is shipped with a FREE BOTTLE OPENER. Each bottle makes 12.5 servings…. |
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American Masala Large Mortar and Pestle in Cardamom $59.95 MMP6/00/GREEN/SUVIR The Pestle has a unique decorative motif reflecting the embroideries that were once emblematic of different families in North Western India. These embroidered quilts were passed down from generation to generation and became prized family possessions. The American Masala Mortar and Pestle set is an attractive, yet essential kitchen tool a distinctive gift for any home cook an… |
No question that most of us. Coffee in the morning. This may be, but then credit must continue to make. Value of the coffee people.
Thank you. goatherd who noticed his goats after eating coffee beans jump,. Coffee of the earth. This session has several thousand characters. Coffee tastes model to support people around the world. coffee drinkers.
The two main types of coffee beans are the Arabica and. Robusta and three popular formats. Turkish coffee is coffee,. Cappuccino and Espresso. To the top of these will have to say that there are several types. roasts that sounds hard to taste the coffee beans. Most people. People known as drying continent,. French roast into a full city roast. Viennese, New England baked, roast and bake American breakfast. Some of these things best. coffees tasting the world.
Coffee can act as judge. For some people bitter coffees are the best in the world, but those who want one delicious sweet and soft. Better. What line you stand in this argument to make sure you have up your own coffee is still the best.
Types of coffee beans, Robusta and the Arabica and has grown in equatorial regions. Robusta thrives best in the region decreased, while Arabica in higher areas.
Robusta comprises 30% of total global coffee production. But it is good taste and is usually used as an ingredient for instant coffee. Woody after taste and a full flavor.
While Arabica is considered a much better. Strains than Robusta. Include. 70% of the total coffee production despite reduced yields per plant. A relatively low caffeine content and a more sour. caramel aftertaste.
Both species are mixed in various coffee products. Mixed up with more content, more expensive, while Arabica mix that is a ratio higher than normal beans. Robusta.
Turkish coffee beans, Arabica and make the powder more pulp. Frequently cardamom adding oregano to add flavor. Coffee is a sweet 6 level since. Sweet black down. Spoon will not need to drink coffee that when this increase is because sugar is not it.
Cappuccino, coffee in hand, one is a cream foam. Powder, chocolate and toppings. The name comes from coffee brown to wear his clothes. Capuchin.
Coffee, espresso, Italian coffee is the last steam entered into. Coffee beans. The black coffee is strong. Brewing, through coffee brewer, especially by working with only pressurize the left nut flavors.
Contend that most coffee is the most expensive. This is called Kopi Luwak.
This coffee comes from feces. cat. Yes, you heard it right. No one knows this coffee. But the truth remains the truth beans from feces. Luwak collected and brewed. Will taste exotic and earthy with the instructions of caramel and chocolate flavors. Certainly not the best coffees in the world but. apparently people spend outrageous amounts just a cup. Kopi Luwak.
Read more advice about Coffee at the online guide at http://coffee.advice-tips.com
