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With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices.
Jagiroad is known as the hub for fish culture, hatching, and production in Assam. This market receives a variety of fish from across India, including both sea fish and freshwater fish such as barb fish (puthi maas), bamla, and misa etc. The dried fish products available are either sun-dried or smoked. [3]
However, some 95% of cardamom produced in India is for domestic purposes, [33] [18] and India is itself by far the most important consuming country for cardamoms in the world. [34] India also imports cardamom from Sri Lanka. In 1903–1904, these imports came to 122,076 kg (269,132 lb), valued at Rs. 1,98,710.
Among ancient writers, the name amomum was ascribed to various odoriferous plants that cannot be positively identified today. The word derives from Latin amomum , [ 5 ] which is the latinisation of the Greek ἄμωμον ( amomon ), a kind of an Indian spice plant. [ 6 ]
It is one of the oldest and popular varieties of cardamom. It consists of mature unripened and dried fruits of Elettaria cardamomum plants of Alpinioideae sub-family. The spice is light green in color with three cornered capsule and wrinkled appearance. On average, it measures 21 mm (0.83 in) in length and 8 mm (0.31 in) in diameter.
Elettaria cardamomum, commonly known as green cardamom or true cardamom, is a herbaceous, perennial plant in the ginger family, native to southern India. It is the most common of the species whose seeds are used as a spice called cardamom that has a sharp, strong, punchy aroma.