Spices and Indian cooking are integral and one cannot be separated form the other. The use of spices of various kinds is a part of Indian soups, salads, appetizers, snacks, main course - vegetarian and non vegetarian dishes and desserts. By far, of all the spices grown on the soil and used in various parts of the country, choti elaichi or green cardamom is the most popular.
Spanning the country from north to south and east to west, choti elaichi or green cardamom is used in every type of Indian cooking. Its flavor and aroma is very distinct and not one that the family is likely to forget in a hurry. This spice is commonly a part of all the various after mints available in India. It is commonly eaten as a digestive and flavoring agent in food. It is known to be great in treating various causes of bad breath. Choti elaichi or green cardamom is very easy to access and use.
Ideally, the pod is split open and the seeds are ground. In the case of cooking main course dishes, vegetable and meat preparations, the seeds are part of the masala used. In the case of desserts, the seeds are ground to a powder and sprinkled before serving. However, the trend has changed. Today, choti elaichi or green cardamom is also thrown in whole, as part of the seasoning and even in sweets, with the skin.
It is not uncommon to see choti elaichi or green cardamom on the bottom most rack of the kitchen shelf, determining the variety and frequency of use. The spice is now also a part of aroma therapy and the flavor and aroma in the kitchen really soothes the nerves. In various rice preparations like pulaos and biryanis, the spice is thrown in whole, into the initial seasoning and ground when preparing the meat or vegetable for the same. In the case of desserts, choti elaichi or green cardamom is the essence.
It redefines taste and aroma and is pretty over powering as an ingredient. It feels good to chew on when served and is known to prevent motion sickness and migraines. The versatility of choti elaichi or green cardamom is not a secret in India. It is served as it is too, after a meal because of its great digestive powers. The spice is also now available in the powder form for use in the case of children.
Spices and Indian cooking are integral and one cannot be separated form the other. The use of spices of various kinds is a part of Indian soups, salads, appetizers, snacks, main course - vegetarian and non vegetarian dishes and desserts. By far, of all the spices grown on the soil and used in various parts of the country, choti elaichi or green cardamom is the most popular.
