Herbs and spices, like basil, cilantro, and turmeric, enhance dishes with flavor and aroma. They are crucial in global cuisines and offer health benefits. Commonly used in cooking and traditional medicine, they elevate meals and promote well-being.
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Ceylon green cardamom (whole) refers to the aromatic seeds from the Elettaria cardamomum plant grown in Sri Lanka (formerly Ceylon). These seeds, enclosed in green pods, are renowned for their intense, sweet, and slightly spicy flavor with floral undertones. Ceylon green cardamom is prized in culinary applications worldwide, particularly in Indian, Middle Eastern, and Scandinavian cuisines, where it enhances both sweet and savory dishes. It is used whole or ground to add fragrance to curries, rice dishes, desserts, and beverages like chai tea. Ceylon green cardamom is also valued for its digestive properties and is a staple spice in many households and restaurants.
