The ancient Egyptians chewed cardamom seeds B.C., in order to get whiter teeth and fresher breath. The Greeks and the Romans used cardamom for the manufacture of perfumes.
Kardamot slightly smells of camphor, tastes hot and spicy. It contains essential oils, fatty oils, farina and sugar. Generally, this spice is used less frequently but is excellent for seasoning of gingerbread, marzipan and various alcoholic beverages. Cardamom is an indispensable part of various Indian dishes such as curry and spice blends such as garam masala but also of the famous desserts like rice cream (kulfi) and various pudding dishes.

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