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The fruit that was once full, no one picked it up, now it’s a special spice with a price tag of 450,000 VND/kg

Cardamom is a plant in the ginger family, similar to ginger but much larger in size. The characteristics are as follows: height about 2.5-3m, rhizome grows horizontally, with burning, diameter about 2.4-4cm, middle part is pale white, outside is pink, fragrant; bunches of flowers, growing from the base, about 13-20cm long, pink flowers, each flower has many fruits; when ripe, the fruit is red-brown, the skin is thick, divided into 3 cells, each box has 7-8 very fragrant seeds, has a pyramidal seed coat, pressed together …; The herbaceous plant has a longitudinal cleavage, about 50-70cm long, 20cm wide, the upper surface of the leaf blade is dark green, the lower surface is slightly translucent, the leaf edges are intact…

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Cardamom is a plant in the ginger family, similar to ginger but much larger in size.

Cardamom often grows wild or grows in mountainous areas higher than 1,000 m, cool climates and planted under a large tree canopy, moist soil rich in humus. In Vietnam, cardamom is grown in the mountains of Hoang Lien Son and Northwest regions such as Lao Cai, Yen Bai, Ha Giang, Lai Chau…

Giang A Thong (37 years) now lives in Bat Xat (Lao Cai) – the place with the largest cardamom production in the country said: “Caramom is available all year round, so local people often go to the forest to pick raw cardamom fruit about drying or drying. light. Dried fruit is pale gray brown, with many longitudinal wrinkles and often covered with a white powdery coating. When using, they only peel the outer skin to get to the seeds as peeling immediately loses its aroma.”

According to Pak Giang A Thong, people usually only know that cardamom is fragrant, spicy and sweet – known as the queen of spices and used in cooking as a dried fruit. In fact, cardamom can be consumed fresh. “This is probably a secret only the highlanders know. They often pick dry cardamom and then pickle it like the sauerkraut or eggplant below. People in other areas only know that cardamom is useful as a pho seasoning, to enhance the taste of coffee, tea, and confectionery,” said Giang A Thong.

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Cardamom is known as the queen of spices and is used in cooking.

Regarding the price of cardamom, according to Mr. Giang A Thong, because it is very easily damaged and does not last long, most of what is sold is dried cardamom. Moreover, if it is dried in the sun, there will be a lot of cardamom, so the price is many times more expensive than fresh, from 400,000 to 450,000 VND/kg.

“Compared to other spices, cardamom is considered a specialty that costs many times over. But restaurants and gourmets still spend a lot of money to make dishes more flavorful and delicious. In addition, they also contain very high nutritional value: fiber, carbohydrates, protein, vitamin C, niacin, pyridoxine, riboflavin and thiamin, iron, calcium, magnesium, manganese, zinc, … and 1.5 crystal oils. %”, Mr Giang A Thong shared.

Cardamom is a valuable Vietnamese medicinal herb, with aroma, spicy taste, warm, anti-welding effect, except phlegm, warm stomach, remove waste, help eat well, detoxify,…. Since ancient times, cardamom has been used by people to improve digestion, treat vomiting, stomach pain, cough, fever, diarrhea, etc. Treating abdominal pain full of bloating, chest pain, diarrhea, coughing with phlegm, phlegm. breathe.

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