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Cardamom Whole Extra 100g
Arabs added cardamom to coffee, as in addition to giving it a better taste and flavor when mixed with ground cardamom seeds, studies indicate that one of the characteristics of the volatile oils with a fragrant smell in its seeds, has the advantage of neutralizing caffeine on the body. It is known that the method of roasting coffee beans to prepare Arabic coffee requires that its color after roasting be dull and not dark brown, as in Turkish coffee or espresso, and the amount of caffeine in coffee, as researchers say, decreases the darker the color of the coffee bean, which means that The darker Arabica coffee has a higher caffeine content than the darker coffee.
In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a mihbaj, and cooked together in a skillet, a mehmas, over wood or gas, to produce mixtures as much as 40% cardamom.
Cardamom is a common ingredient in Indian cooking. It is also often used in baking in the Nordic countries, in particular in Sweden, Norway, and Finland. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to a wide extent in savoury dishes.
By the early 21st century, Guatemala became the largest producer of cardamom in the world, with an average annual yield between 25,000 and 29,000 tonnes.
Cardamom should be kept in a dark container because it is sensitive to light and can spoil with bright light.
Cardamom should also be placed in cans of porcelain or stainless steel and should not be placed in plastic cans at all because it contains some chemical compounds that interact with plastic and are harmful to health. And containers containing cardamom should be closed tightly in order to keep it away from moisture.