CARDAMOM
Tamil : elakkaai , Malayalam :Elakkaa, Telugu: Yalakulu , Kannada : Elakki , Hindi: Elaichi
A spice of global repute and acceptance is Cardamom. It is a
member of Ginger family and is
cultivated with high care for its brilliant flavor as a spice. It is a
prestigious spice of India and Indonesia. Practically every culture uses
Cardamom for enhancing the flavor and taste of the foodstuffs that are value-added
with Cardamom.
The value of the crop is from its fruits and seeds. Fruits of
Cardamom are greenish with a thick leathery wall arranged in a triangular form
derived from the lateral fusion of adjacent walls. Within the triangular
chamber occur several seeds held on a central column. It is the seeds that
confer rich appeal to food items that are flavoured using Cardamom.
The seeds within the pod retain their fragrance for a long
time than if the pods [fruits] are broken to remove seeds. In certain food preparations, fruit shells
are used to add some aroma. But, the seeds are richly flavorsome and are
removed from pods just before their use. Harvested and stored seeds tend to
lose aroma in quick time and are not of any appeal to the consumer.
Given the popularity that the spice enjoys, no wonder
cultivation and upkeep require day-to-day care and attention. It can prove a
boon or bane to cultivators owing to its fluctuating ‘yield potentials’ that
come in the way of trade and pricing of the produce. Accordingly profit is a fluctuating fortune.
Irrespective of other considerations, cardamom prices are
generally on the higher side, ably placing a curb on small buyers. However cardamom is an attractive spice as it
improves the aroma of food. Cardamom is said to help digestion, fight against
inflammation and help patient for quick recovery from disorders. In all, cardamom symbolizes a proud spice that serves well even if in
small quantity. ____________________________________________________________________________
