Yalakulu in english

SCIENTIFIC NAME : Elettaria Cardamomum Maton MEDICINAL VALUE : Controls heart rate, production of red blood cells and blood pressure NUTRIENT VALUE : Potassium, calcium, magnesium, iron and manganese CULINERY AND OTHER VALUES : Gahwa’, a strong cardamom coffee concoction is common among Arabs. Used commonly as flavoring agent in baked goods etc. In Europe and North America, used in curry powder and sausages. Used in perfumery and ayurvedic medicines. GLOSSARY : English : Cardamom Tamil : Elakkai Malayalam : Elakkaya / Elakka Telugu : Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu Kannada : Yalakki / Yelachi Hindi : Choti Elaichi Bengali : Elach / Garate Gujarati : Elcho / Elaychi Konkani : Kalo Elu / Yelo Marathi : Eachi / Masala Welchi / Veldoda / Velchi Oriya : Aleicha / Gujuratie / Alaichi Punjabi : Elaichi Tulu : Elakkai Kashmiri : Aa / Lbuduaa Urudu : Ilaychi / Elaisi

Cardamom is a aromatic spice with a very wide range of uses. The plant has underground stems with leafy roots, large white or pale green leaves, pale green fruits and black seeds. The spice has a very warm aroma and pungent taste which it can retain for a very long time. Apart from using the entire pod as a flavoring, its black seeds powdered and the outer covering are also used. Usage The outer covering can lend a unique flavor to tea if added along with tea leaves, and coffee as well. It is also one of the essential spices added to the garam masala mix and curry powder. Betel leaf preparations contain green cardamom. Various dishes like pulao, curries, biryanis, kebabs and other hot dishes are infused with its aroma. Sweet dishes like kheer, phirni, flans, porridge, halwa also taste better with its distinctive flavor. It is an ingredient in curry powder and spice masala mixtures and is also used in Ayurvedic and Unani medicines. It has applications in flavouring cola, biscuits, liquors. Benefits 1. Cardamom is related to ginger and can be used in much the same way to counteract digestive problems. 2. This spice helps the body eliminate waste through the kidneys. 3. Chewing cardamom after meals or whenever need to freshen breath. 4. It helps clean out the urinary tract, bladder, and kidneys, removing waste, salt, excess water, toxins, and combating infections too. 5. Cardamom is used for mouth ulcers and infections of the mouth and throat. 6. This pungent spice may help p...

Indian Cooking is a result of many different skills like Spices are THE MOST IMPORTANT INGREDIENTS while getting started in Indian Cooking. A basic knowledge of these spices is necessary in this journey. Bottom line: If you want to excel in Indian Cooking (South Indian or North Indian), knowledge of SPICES is a must. And in this guide I’m going to show you everything you need to know about the Indian Spices. Let’s dive right in. • • • • • • • • • • • • • • • • • Why Should I use Indian Spices? Without Spices, Indian foods (almost all of them) can’t be cooked! Indian food is a complete package of all the 6 tastes like sweet, salt, bitter, sour, pungent and astringent. Therefore, it’s necessary to get to know about the spices. To get you started, below is a list of famous Indian Foods and the varieties of spices that go into it. Spices such as cloves, cinnamon, cardamom, nutmeg etc. are quite hard to blend. Hence, I would highly recommend using a blender to blend/ground the spices to have them powdered as fine as possible. Indian SPICES and HERBS – Categorized for Easy Understanding One thing that people find intimidating about Indian Cooking is the vast array of spices used, whether it be whole spices or ground/powdered spices. Once you start identifying the spices and learn their uses, you will no longer have a daunted feeling. By Three Whistles Kitchen I have grouped all the essential spices and herbs as shown below: • The Must-Have Spices – Without these spices, cooking ...

Article shared by : In this article we will learn about:- 1. Introduction to Cardamom 2. Description of Cardamom 3. Attributed Medicinal Properties 4. Cultivation 5. Other Names 6. Varieties 7. Uses. Introduction to Cardamom: Cardamom is one of the world’s very ancient spices and also known as the queen of all spices. It is native to the East originating in the forests of the Western Ghats in southern India, where it grows wild. Cardamom is grown in Kerala, Tamil Nadu and Karnataka. It is the dried fruit of a herbaceous perennial plant. Warm humid climate, loamy soil rich in organic matter, distributed rainfall and special cultivation and processing methods all combine to make Indian cardamom truly unique-in aroma, flavour, size and it has parrot green colour. It has well established culinary values, and it is used in a wide range of sweets and confectionery. It is an important ingredient of gram masala, a combination spice for many vegetarian and non-vegetarian dishes. Cardamom acts as a mouth-freshener after metals. Tea and coffee made with cardamom are pleasantly aromatic and refreshing. There are three grades in which Indian cardamom is well known in the International market, ‘Alleppey Green Extra Bold’ (AGEB), ‘Alleppey Green Bold’ (AGB) and ‘Alleppey Green Superior’ (AGS). Cardamom oil is an essential factor in food items and in preparation of certain medicines. Indian cardamom is known worldwide for its quality and is exported to various countries. Today it also gro...