Cardamom (Elaichi)
- Cardamom is a Queen of spices
- The flavor of cardamom is similar to many other spices that develop during the drying process
- Once dried, the tough outer husk creates a protective shell for the aromatic seeds inside
- The ground version is often used for baked goods and fruit dishes.
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Cardamom is a Queen of spices. The flavor of cardamom is similar to many other spices that develop during the drying process. Once dried, the tough outer husk creates a protective shell for the aromatic seeds inside. The ground version is often used for baked goods and fruit dishes.
Cardamom is a Queen of spices. The flavor of cardamom is similar to many other spices that develop during the drying process. Once dried, the tough outer husk creates a protective shell for the aromatic seeds inside. The ground version is often used for baked goods and fruit dishes.
Cardamom is a Queen of spices. The flavor of cardamom is similar to many other spices that develop during the drying process. Once dried, the tough outer husk creates a protective shell for the aromatic seeds inside. The ground version is often used for baked goods and fruit dishes.
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