Elaichi or also known as Cardamom, is the third most traded spice in the world and second most traded herb in the world after Coriander. It’s known to be one of the healthiest spices in the world due to its innumerable health benefits, but only few of us know about them. In this article we are going to look at what Elaichi actually is, how it helps you maintain good health and how to use it correctly in your daily cooking regime. So, let’s jump right into it!
1. An Introduction to Elaichi
Elaichi is a Hindi word which stands for cardamom. Cardamom has its origin in South Asia and was always considered as an exotic spice. However, it has gained popularity across all parts of the world due to its many medicinal properties. It is often used to add flavor to various dishes, but there are many other ways in which one can use it. If you would like to make your body more healthy, try using cardamom frequently in your cooking!
2. How does it benefit your body?
Elaichi or cardamom is used in a lot of Indian recipes and is definitely a common spice in households. You might use it to make tea or even throw it into your dessert but there are certain health benefits of elaichi that are less known. Cardamom has been found to benefit respiratory problems, stomach issues, headaches and more! These other uses for cardamom might have you reconsidering what recipes use and how many more times you’ll be adding these spices into your diet. This is because if used correctly, elaichi can aid those suffering from specific ailments such as asthma or hiccups and boost brain function!
3. When to eat it?
During Diwali and all year round. But particularly beneficial when recovering from an illness or cold. This cooling spice, also known as cardamom, is a traditional home remedy to help boost your immune system. The word elaichi literally means air in Hindi because it purifies your body of toxins and brings fresh air into your lungs. Eats clean with seasonal fruits and vegetables for best results!
4. Substitutes for it?
Elaichi is a great way to add flavor to your food, and it’s wonderful for cooking; it can be used in place of most other spices, like cardamom, cinnamon, or star anise. Other alternatives include: cardamom, black pepper corns, dill seed/leaf/stalks (also called Anethum graveolens), aniseed (use sparingly!), nutmeg. Lemon zest is also a good choice! Experiment with different combinations to see what works best for you. And remember, dried herbs are always better than fresh ones, because they have more concentrated flavors. They’re also much easier to use because they don’t spoil as quickly as fresh herbs do—dried herbs will last up to six months if stored properly in airtight containers away from heat and light. If stored improperly, they’ll lose their potency much faster than that.
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