3 Types of Elaichi and their uses as well as Benefits - 24 Mantra Organic

Cardamom is one of the spices most commonly used today worldwide, not only in the kitchen but also in cocktails, pastries and even bread. The three most used varieties are green, black, and white cardamom. Of course, the organic variant is a whole different thing altogether due to the absence of harmful chemicals and additives. And today we are going to tell you a little about each one of them.

Properties And Benefits Of Different Types Of Elaichi

Before explaining the three types of elaichi, it is good to know the basic benefits of cardamom. The properties of cardamom come from the oil that is extracted from it.

• Protects the digestive system
• May help with diabetes
• Acts as an expectorant
• Antiseptic action
• All types of elaichi have antioxidant
• Increases appetite
• Maintains radiant skin

Types Of Elaichi/Cardamom

This seed, despite coming from the same plant, has many variations that very few people know. Let us go a bit in-depth about the types of elaichi.

• Green cardamom

Green elaichi is one of the best types of elaichi. The Cardamom Green is native to southern India and Sri Lanka but is now also cultivated in countries like Thailand, Nepal and Central America. It is usually harvested by hand since the multiple pods of each plant mature at its own pace, making it the third most expensive spice after saffron and vanilla. It is considered as one of the “luxury” spices. There are two types or varieties – the larger size Mysore green cardamom, intense green colour and triangular fruits providing resinous hints of pine and eucalyptus, and the Malabar cardamom with a softer aroma.

• Black cardamom

The Black Cardamom is a seed about 2 to 5 centimetres grown in Nepal, Vietnam and China. This cardamom does not belong to the same family as green cardamom and should not be confused with Chinese black cardamom, although its flavours do not differ much from one variety to another. In traditional Chinese medicine, Black Cardamom is used to treat common digestive disorders, ranging from stomach pain or flatulence, as well as indigestion and nausea. It is used as a spice in Chinese cuisine especially in the province of Sichuan to prepare casseroles and stews, such as Wuxi Pork Chops, Duck in Brine, stewed meat, etc. In Vietnam, it is used to prepare the broth for noodles.

• White cardamom

When we talk about White Cardamom, we must distinguish between two types – the white cardamom that comes from bleaching the green pods and the so-called Siam cardamom. The white cardamom Siam has a very similar flavour to the green. The Cardamom bleaching is mainly used in Indian cooking and Indonesia, while Siam is mainly used in Thailand and Cambodia. Any of the varieties is mainly used to dress soft sauces, desserts and drinks.

Conclusion

The capsules contain the most aromatic part of the plant: the small seeds are the real spice. Their aroma is extremely powerful. Therefore, for this reason, it is preferable that they are kept inside their pod to remain protected.

But, should the seeds be extracted, they will need to be further dried and stored in airtight jars, away from heat sources and in a dark place. There are varieties of cardamom types according to their origin. Cardamom seed and ground cardamom are the two other types of elaichi. Whichever type you choose, make sure they are organic. This is because organic products are 100% natural and totally safe for health as they do not contain any harmful ingredients.

Try 24 Mantra Organic’s Cardamom and savour the taste of organic goodness.