TOP 10: herbs and spices that every housewife should have

Cardamom is a seasoning for real gourmets, one of the three most expensive spices in the world. It has an amazing aroma and taste - both gentle and hot, sharp and soft, with a hint of eucalyptus and camphor. It is refreshing, invigorating and has many beneficial properties.

Cardamom is not only consumed as food, but also used in the production of perfumes.

What dishes should you add cardamom to?

This aromatic spice can be found in a wide variety of soups, including pea, bean, lentil and bean soups. In addition, it is ideal for dishes with rice and potatoes. It is added to fruits, vegetables and nuts.

In drinks, cardamom is used as an infusion (without boiling) and milk decoction. This seasoning is also found in liqueurs such as Chartreuse and Curacao. In addition, it is often added to jelly, compotes, coffee and tea.

In the dessert menu, the fruits in question are used as a component for pilafs and sweet milk porridges, cookies, cakes, gingerbreads, pastries, muffins, mousses and halva.

In folk medicine

This plant has a wide range of uses - from indigestion to colds and bronchitis. Sumac diluted in water was used to treat scurvy, dysentery and tumors. It helps the body quickly get rid of toxins and radionuclides. Regulates digestion and stabilizes blood sugar levels in patients with diabetes. This seasoning is also useful for women:

• helps reduce menstrual pain;
• severity of PMS, the amount of milk in nursing mothers increases.

Hot tea made from fresh berries helps with cholera and inflammatory diseases of the mouth and throat. It is also useful to drink for laryngitis and bronchitis. Ointments are prepared from the dried bark and leaves of this plant to treat burns and ulcers. Sumac produces dyes well and is used in tanning due to the presence of tannins. The tannin it contains is an excellent astringent and detoxifying agent.

It is able to bind and remove salts of heavy metals and alkaloids. Therefore, the seasoning is used for poisoning with these substances.

Cardamom in cooking - the best recipes

Royal spice is one of the most popular food additives in Eastern countries. It is part of many spicy mixtures, and in some countries it is mixed with crushed salt and added to almost all dishes.

Cooking is the most popular area where cardamom is used. After all, this plant is an unusual spice, thanks to which it is possible to improve the taste of almost any dish. The seasoning gives food a spicy, slightly hot taste and an alluring aroma.

The spice is added to soups, salads, baked goods, confectionery, desserts, sauces and even hot drinks. For example, in India and Saudi Arabia they prepare coffee with cardamom. The plant is also often added to tea and even milk.

This spice is widely used in the preparation of first and second courses, desserts, all kinds of baked goods, and added to drinks. Cardamom does not lose its taste during cooking.

Cardamom is a spice with a rich, dense aroma. Therefore, you need to add spice to dishes in small quantities. As a rule, for most dishes no more than 0.5 g of this seasoning will be sufficient, and for first courses and drinks - about 0.3 g per 1 liter. Otherwise, it will “overwhelm” the taste of other ingredients, ruining the taste of the dish.

Tomato soup with mango and cardamom is a delicious dish with which you can surprise your guests.

Soups with cardamom

As mentioned earlier, in European cuisines cardamom is most often added to first courses. Bean-based soups with the addition of this spice acquire a sweetish taste.

Pea soup with ginger and cardamom

To prepare the dish you will need:

• 0.5 kg of peas;
• onion head;
• one carrot;
• 20 g ginger root;
• butter to taste;
• cardamom.

Peas should be soaked in water for 9-12 hours. Then change the water and put it on fire. Grind the carrots and ginger root on a coarse grater, cut the onion into half rings. Then fry the vegetable ingredients in a frying pan.

When the peas become soft, add the fried vegetables and ground cardamom seeds (on the tip of a knife). 5-10 minutes before the peas are completely ready, add a piece of butter to the dish.

Tomato soup with cardamom

• 0.5 kg tomato;
• 2 mangos;
• 2 small zucchini;
• a piece of butter;
• 2 tbsp. tomato paste;
• a teaspoon of ground cardamom;
• a pinch of sugar and black pepper;
• salt to taste.

Cooking steps:

1. Remove the skins from the tomatoes and cut into cubes.
2. Peel the mango, remove the pit and chop finely.
3. Peel the zucchini and cut into small slices.
4. Melt the butter in a saucepan and add the tomatoes and mangoes and simmer lightly.
5. Season with tomato paste, add zucchini. Simmer over low heat for 8-9 minutes.
6. Season with cardamom, pepper and add sugar.

Without this spice, it is impossible to imagine such dishes and drinks as Indian Tikka Masala and Bedouin coffee.

Pea soup

Soup is the head of everything. Try experimenting and make pureed pea soup with cardamom. These two ingredients go well together. You will need:

• one and a half kilograms of green peas (frozen is also suitable);
• young carrots – 3 pcs.;
• butter;
• cream 25% - 150 ml;
• basil - to taste;
• black pepper;
• a pinch of ground cardamom;
• spoon of sugar.

First of all, peel and coarsely chop the carrots. Melt the butter in a saucepan and simmer the carrots. In another saucepan (3-4 liters), boil water, put the peas in it and cook for 10 minutes. While the peas are cooking, whip the cream. After 10 minutes, drain some of the water and puree the peas. Then season the resulting puree with cream, add spices, salt and pepper. You can add sugar to taste. Transfer the carrots to the soup (you can also puree them if you wish). Sprinkle with basil.

Second courses - pilaf and pork with cardamom

World chefs and confectioners have argued for a long time about what dishes cardamom, a seasoning, harmonizes with, where to add it and what spices to combine it with. But their opinions were divided and often depended on the characteristics of the national cuisine.

But first of all, do not forget about the homeland of the spice. It is in the dishes of Indian, Chinese and Arabic cuisines that it reveals itself at its best. One of these dishes is Indian sweet pilaf.

For pilaf you will need the following ingredients:

• 400 g rice;
• dried apricots and prunes (60 grams each);
• vegetable oil 100 ml;
• sugar and salt to taste;
• cardamom and other spices (cinnamon, saffron, cloves) to taste.

Heat oil in a cauldron and add rice there. Frying is done until golden brown. Next, add dried fruits, add cardamom, spices and fry for another 6 minutes. Then add water so that its level is 2-3 cm higher than the rice and simmer over high heat.

After the water has evaporated to the level of the rice, the flame is reduced and the dish is simmered until fully cooked with the lid closed.

Pork with cardamom

This dish diversifies the daily menu well. The ingredients you will need:

• pork – 0.5 kg;
• cardamom - half a teaspoon;
• cloves - 2 pieces;
• garlic – 2-3 cloves;
• vegetable oil;
• greens - for decoration (basil, cilantro).

First, prepare the marinade: crush garlic and spices in a mortar. A little oil is added. Next, the meat is cut into small pieces and beaten. Place in the marinade for 2-3 hours, then fry in oil.

For the first couple of minutes, the pieces are fried over high heat, then the flame decreases and the meat is kept on the fire for another quarter of an hour. After frying is finished, the meat is sprinkled with herbs.

The spice goes well with vegetables; it can be added when baking, frying or stewing them.

Vegetable dishes

Vegetarian dishes cannot be imagined without spices. Cardamom is perfect for these purposes, because it goes well with vegetables, enriching dishes with a unique spicy taste.

One of the options for a tasty and healthy vegetable dish is ratatouille with cardamom.

To prepare you will need:

• yellow and red bell peppers – 2 pieces each;
• eggplants – 0.5 kg;
• zucchini – 1 pc.;
• tomatoes – 2-3 pcs.;
• a pinch of oregano and basil to taste;
• garlic – 1 clove;
• cardamom - half a teaspoon.

Prepare the vegetables: peel the pepper and cut into small pieces, eggplant and zucchini into rings, tomatoes into cubes. Place zucchini and eggplant in the deep fryer bowl, add chopped garlic and cook for 5-7 minutes in olive oil.

Next, add cardamom seeds, tomatoes and pepper to the dish. Mix the ingredients and cook for another 10-15 minutes. Garnish the finished dish with oregano and/or basil (preferably fresh).

Corn salad with cardamom

• can of canned corn;
• one onion;
• green onions – 50 g;
• cucumber and apple - each;
• sunflower and olive oil - 2 tbsp each.
• cardamom – ½ tsp;
• salt, pepper to taste.

Cooking process:

1. The apples are peeled and finely grated. Onions and cucumbers are finely chopped.
2. Heat the oil in a frying pan, add the onion and fry it.
3. All ingredients are placed in a salad bowl, supplemented with spices and oils.
4. Everything is thoroughly mixed.

The best taste and aromatic qualities of the spice are revealed in desserts and drinks.

Pumpkin with cardamom

Vegetarians or simply lovers of vegetable dishes will surely appreciate this simple recipe. You'll need:

• one small pumpkin
• olive oil;
• lemon juice;
• cardamom;
• parsley;
• cilantro;
• black pepper;
• salt.

Method of preparation: Grind the cardamom and mix all the seasonings with lemon juice, parsley and olive oil. Rub the resulting mixture onto the pumpkin, after cutting it into large pieces. Bake the pumpkin in the oven for about half an hour at 200°C.

Pollock on a vegetable bed with spices

This simple dish, combined with spices, will add zest to your daily diet. It’s not difficult to prepare, try it!

Ingredients:

• pollock - 600-800 gr.;
• cauliflower - 400 gr. (you can take frozen);
• green beans - 300 gr. (you can take frozen);
• onion - 1 pc.;
• vegetable or olive oil - 5 tbsp. l.;
• thyme - 1 tsp;
• ground cardamom - 1/2 tsp;
• salt, pepper and lemon juice - to taste.

Cooking method:

Pre-defrost the pollock and drain off excess water. Then marinate the fish for 30 minutes. As a marinade, use a mixture of oil, thyme, cardamom, salt, pepper and lemon juice. While the fish is marinating, take care of the vegetables. Frozen vegetables do not need to be defrosted. Place the vegetables in a baking dish, season with salt and pepper, and drizzle with 1 tablespoon. oils Place the onion sliced ​​into rings on the vegetables and add a little oil again. Place fish with marinade on a vegetable bed. Cover the pan with foil and place in the oven preheated to 180°C for 30-40 minutes. After this time, remove the foil and leave the fish to bake for another 15 minutes. Before serving, decorate the dish with fresh herbs.

Cardamom buns

Sweet buns are a traditional Swedish pastry.

To prepare the dough you will need:

• wheat flour -3 dl;
• milk - 2 dl;
• cane sugar - 7 tbsp;
• butter - 75 g • yeast;
• salt - tsp;
• ground cardamom - 1 g.

For filling:

• butter - 60 g;
• cane sugar - 60 g;
• ground cardamom or crushed grains - 1 tsp.

Knead the dough from these ingredients and leave for 2 hours. After the dough has risen, roll it into a thin layer and distribute the filling. Form buns and bake in the oven for 20 minutes at 220 degrees.

Hot sandwiches with cardamom

This recipe is perfect for a leisurely Sunday breakfast or for decorating a snack table. We suggest making hot sandwiches with eggplants and tomatoes. When the vegetables are slightly baked, sprinkle grated cheese and pepper on top. Next, add a pinch of cardamom, thanks to which this dish will no longer be banal.

Garnish hot sandwiches with freshly chopped herbs.

Baking and desserts with cardamom

A pinch of ground cardamom seeds can add a delicious aroma to the dessert. The spice is in harmony with cookies and gingerbread, baked pies.

Wafer rolls

• butter – 200 g;
• sugar – 400 g;
• eggs – 5 pieces;
• wheat flour – 1 cup;
• baking powder – 10 g;
• cream – 250 ml;
• cardamom and vanilla - 0.5 tsp each.

Beat eggs with 200 g of sugar in a bowl. Add melted butter, cardamom, baking powder, vanilla and flour. Everything is mixed well. The finished dough is poured into the waffle iron and baked for about a minute. Next, tubes are formed.

For the cream, whip the cream with the remaining sugar. The tubes are filled with the prepared cream. Sprinkle with powdered sugar on top.

Children will love these fragrant spicy cookies.

Sweet rice pudding

To prepare the pudding you will need the following ingredients:

• 100 g rice;
• 1 liter of milk;
• 8 tablespoons sugar;
• 4 pieces of cardamom;
• nuts to taste.

Cooking process:

1. Place the washed rice in a saucepan and pour in 0.5 liters of milk. Place on the fire and bring to a boil, then cook for 20 minutes, stirring occasionally.
2. Mash the finished rice with a spoon and pour in the remaining milk.
3. Add sugar and cardamom.
4. Cook over low heat, stirring, until a thick porridge forms.
5. Remove the cardamom and add the nuts.

Cottage cheese with cardamom

The sweetish seasoning is used to give traditional drinks a new taste and aroma. Scandinavians drink milk with cardamom on winter evenings and add the spice to other dairy products: cottage cheese, puddings.

Cottage cheese with cardamom

For 250 g of cottage cheese add 2 tbsp. l. powdered sugar mixed with ½ tsp. seasonings Supplement dessert with 3 tbsp. l. natural yogurt, yolk of 1 chicken egg.

Beat everything thoroughly with a blender and place in bowls. Before serving, the dessert should be kept in the refrigerator for 30 minutes and garnished with a thin slice of lemon or lime.

Cocktails and drinks

Drinks have become an integral part of cooking. Spices, especially cardamom, are often used in their preparation.

Papaya based cocktail

Cooking process:

To prepare, you will need 4 cardamom boxes, papaya, almonds and water. First, the nuts are soaked for 6 hours, then crushed in a blender with the addition of water (200-250 ml), after which everything is thoroughly filtered. Cardamom seeds and papaya pieces are then ground in a blender and topped with prepared almond milk.

Classic cardamom tea

For 1 liter of water you will need 4 spice pods, which need to be boiled for 2 minutes, then add black leaf tea (2 tsp), the zest of 1 lemon and let the drink brew.

Tea with spice is useful for diseases of the heart and thyroid gland.

Milk with cardamom

Stir ¼ teaspoon of ground cardamom in a glass of warm milk. This drink can invigorate and relieve drowsiness, so it is best to drink it in the morning.

Coffee with cardamom

This drink is popular in eastern countries.

• 30 g Arabica coffee beans;
• 350 ml water;
• 2-3 boxes of cardamom;
• 2 teaspoons sugar.

Cooking steps:

1. Grind the coffee beans to a medium grind.
2. Place all ingredients in a pot and add water.
3. Cook over low heat.
4. As soon as foam rises in the Turk, remove from heat and stir.
5. Repeat the heating process 2 times, the water should not boil.

You will find many interesting and original recipes for coffee with cardamom in our article.

Milk with cardamom

This drink is believed to have a mild healing effect. It is recommended to use it to strengthen the nervous system, for insomnia and stress. When consumed daily, it helps in the treatment of impotence.

Crushed spice grains, honey, and almonds are added to hot but not boiled milk.

Cardamom tea

To brew tea you will need:

• 250 ml water;
• 250 ml milk;
• 2 tablespoons of black tea;
• 5 pieces of cardamom;
• 1 cm ginger root;
• sugar at your discretion.

Cooking method:

1. Pour water into a saucepan, add milk, put on fire and bring to a boil.
2. As soon as the liquid boils, reduce the heat, add black tea, ginger and cardamom.
3. Cook for another 5 minutes over low heat, then strain.

Next, you can add sugar to your liking.

For more recipes for tea with cardamom, as well as the benefits, how much, when and who can drink it, read the article.

Cardamom-based tincture

To prepare cardamom tincture you will need the following ingredients:

• half a liter of vodka;
• 4-5 spice grains;
• 300 g sugar;
• half a liter of water.

Take a two-liter jar, place the grains in it, fill it with vodka, seal it with a lid and send it to a place with a warm temperature and no direct sunlight. Infusion time is 14 days.

Mix sugar with boiled hot water and cool. Prepare two bottles with dark glass, pour a glass of the resulting syrup into them, and top with vodka infused with cardamom grains. At the same time, you don’t need the spice to get there.

Close the bottles with lids, shake, and leave to infuse for a couple of days in a cool place . After this time, the drink will be completely ready for consumption.

Coffee with cardamom

Coffee with cardamom is very aromatic and tasty. To prepare you will need:

• 100 ml water;
• 2 cardamom seeds;
• 2 teaspoons ground coffee;
• sugar to your taste.

Method of preparing the drink:

1. Pour coffee, sugar, crushed cardamom spice seeds into a Turk.
2. Pour in cold water and place on the stove over low heat.
3. Remove the Turk from the stove as soon as a small white film forms on the surface.
4. Let the drink stand for 5 minutes, then return to the fire.
5. Repeat the procedure 2 more times. At the same time, make sure that the coffee does not boil.
6. Remove from heat for the last time, let sit for a few minutes, then drink.

Often cinnamon, lemon slices and other ingredients are added to coffee along with cardamom. Therefore, it is possible to find your favorite option for preparing this drink.

Jordanian coffee

To prepare this favorite drink of coffee gourmets you will need: ground cardamom in the amount of ¼ teaspoon, natural coffee and plain water.

Cooking process:

1. First you need to mix the spice with ground coffee.
2. Pour the mixture into the Turk with water and place on low heat.
3. When foam appears on the surface of the preparing drink, the Turk must be removed from the heat.
4. After the foam has settled, the container must be put back on the fire and the drink brought to a boil.
5. The required amount of sugar and cream is immediately added to the hot coffee.

It is recommended to drink no more than one cup of coffee prepared according to this recipe before lunch. A tea with cardamom is prepared using a similar scheme, which will help relieve chronic fatigue and prevent colds in the midst of viral infections.

Milk with cardamom and honey

In addition to its sedative and sleeping effect, milk with cardamom and honey relieves symptoms and stabilizes the PMS cycle. Therefore, although everyone is allowed to drink the drink, it brings undoubted benefits to women.

1. To prepare, the seeds are crushed and then stirred in milk.
2. The drink brought to a boil is infused for 10–15 minutes.
3. At the end, the milk is filtered, and after reaching room temperature, a spoonful of honey is added to it.

We recommend reading: What foods increase insulin in the human body: list

Despite all the benefits it brings, children are not allowed to drink cardamom milk.

Advice! Milk with cardamom is drunk in the evening, but during colds, you can switch to temporary twice-daily use to improve your well-being.

Strawberry cardamom smoothie

This is a real drink of the gods, most likely Hindu. Try it too!

You will need:

• 250 gr. ripe strawberries;
• 200 gr. any natural yogurt without flavoring additives, you can take Greek;
• 300 ml. milk;
• cardamom – 3 pcs.;
• 100 gr. Sahara;
• sprigs of mint and a few strawberries for decoration.

Preparation: Mix all ingredients in a blender. Remember that cardamom seeds must be ground first. Fill glasses with ice (optional) and pour cocktail.

Before serving, garnish with mint sprigs and strawberry halves. Bon appetit!

Mango lassi

To prepare the drink you will need:

• 400 g canned mango;
• 350 g low-fat yogurt;
• a quarter teaspoon of ground cardamom.

To enjoy this unusual drink, you need to place all the ingredients in a blender and blend. Next, pour into cups and place mint leaves on top.

Thus, cardamom is a plant widely used in cooking as a spice. But culture can not only improve the taste of dishes, but also have a positive effect on human health.

What kind of spice is sumac?

Sumac ( sumac ruby spice for its characteristic reddish-burgundy color , or less commonly “ pomegranate spice ”. It is especially widespread in eastern countries with Muslim and Jewish cuisines (Turkey, Lebanon, Syria, Iran, Egypt, Israel). In addition to cooking, it is used as a medicine and as a fabric dye.

What are they made from?

Sumac is made from the berries of a shrub-like perennial of the same name. They are collected from the end of September, soaked, squeezed, and sent to dry. It is then ground to a coarse powder.

The plant has another name - “vinegar tree”. In ancient Rome, vinegar was made from the fruit.

Compound

• vitamins (B1, B2, B6, B9, B12, C, E, PP);
• minerals (potassium, calcium, iron, magnesium, selenium, zinc, phosphorus, sodium, manganese);
• organic acids (tartaric, citric, succinic, malic);
• fatty acids (oleic, linoleic, myristic, palmitic);
• essential amino acids (lysine, tryptophan, leucine, isoleucine, methionine, phenylalanine, threonine, valine);
• tannins;
• essential oils.

Calorie content : 239 kcal per 100 grams.

What does it look like

In the wild the sumac tree reaches 10 meters; garden crops rarely grow above 4. The crowns are so spreading that they visually resemble huge bushes. The leaf is compound, consisting of 11–31 long, pointed, serrated leaflets along the edge. The leaf blade is green velvet on top, whitish below. Inflorescences are paniculate with small white, sometimes greenish flowers. The fruits are elongated pyramidal, the berries are about 8 millimeters in size, round, fleecy, rich carmine-burgundy, brick-scarlet or dark purple.

Features of the use of cardamom in cooking

Cardamom has a specific, somewhat harsh taste, but there are also soft and delicate notes that give it a spicy, refreshing aftertaste.

Through proper use of spice seeds, you can give dishes a unique taste.

Recommendations for using spices:

• the spice must be added in small quantities; overusing the spice can spoil the dish;
• It is better to add boxes towards the end of cooking, seeds, on the contrary, at the beginning;
• to extract maximum aroma, spice seeds should be ground with sugar or salt;
• if it is necessary to give the dish a light, unobtrusive aroma and a delicate aftertaste, then the cardamom needs to be ground together with the boxes;
• Fruit boxes should be light green in color, whole and full, not small (the seeds should be removed from them immediately before use).
• Indian chefs recommend adding this spice no earlier than 10 minutes before the dish is ready. This way it will have time to soak in, and the spice will not have time to completely dissolve, giving the dish a special, spicy aroma.

The culinary value of this spice is invaluable. Cardamom is a unique spice that combines with most spices and allows you to highlight the taste of even familiar dishes. The key to proper use lies in the optimal ratio of spice and seasoned food. The main thing in its use is to highlight the dish, and not “drown out” it with the taste of spices.

It must be remembered that if you have an individual intolerance to this spice, then even the slightest amount of it can negatively affect your health. Cardamom should not be consumed by people with serious gastrointestinal pathologies (ulcers, intestinal disorders, etc.) or acute hypertension. With such diseases, the spice can be harmful and lead to the development of complications.

Cardamom - what is it?

Like ginger and turmeric, cardamom is a member of the ginger family. Only the spice is obtained not from the root, but from the seeds. They are located in small dense pods.

The plant looks like a reed. But cardamom is very whimsical - it grows and ripens only at a certain humidity and temperature. And its seeds are collected only by hand. Therefore, the price for it is relatively high - about 320 rubles per 100 g of grains and 80 rubles per 10 g of ground product.

Motherland

The homeland of cardamom is India. It was from there that it spread throughout the world. In India, cardamom has been and remains very popular. It is included in numerous garam masalas (spicy mixtures), which Indians add literally everywhere: in the first, second, various flatbreads, sauces, etc. They also prepare sweets with the royal spice: carrot halwa, paizam, ladoo, jalebi and others. What can we say if citizens of the country chew cardamom grains on the go instead of chewing gum. And in decent restaurants, aromatic seeds are served on a tray along with the bill - so that the client freshens his breath and removes heaviness in the stomach.

Kinds

There are several varieties of spices. Each type has its own characteristics:

• Real cardamom. It has small seeds and is produced in India. This is exactly the same valuable species with an incredible aroma and taste. Asian and African species have significantly larger seeds and lower quality.
• Green. The most common and universal type. It is distinguished by a bright fresh smell and a rather pungent taste. It is capable of interrupting other odors and dulling the taste of foods, therefore it is used in cooking in limited doses.
• Black (Bengali, Javanese). It has a resinous smell and notes of smokedness. It is added exclusively to savory dishes.
• White cardamom. It is an artificially bleached green variety of the spice. After processing, it loses its pungency and becomes sweetish.

Cardamom is a well-known aphrodisiac that provokes men and women to love exploits.

What can you substitute in baking?

At home, cardamom is most often used in baking. Thanks to it, confectionery products are aromatic and tasty. Substituting cardamom is quite difficult, and if a recipe calls for it and you don't have it on hand, the dish will most likely lose its true flavor. However, don't despair. You can safely try to get closer to the taste of cardamom.

So, what can you substitute for cardamom in baking? Try this with the following simple recipe: Mix 1/2 teaspoon cinnamon oil with 1/2 teaspoon nutmeg. If you don't have any of these ingredients, try using cloves. In general, any spicy seasoning will do. Keep in mind that you cannot achieve the same smell and taste that cardamom gives. Perhaps the best solution would be to avoid adding seasonings altogether.

It should be noted that cardamom can be replaced only if the recipe specifies the required amount in an amount not exceeding one teaspoon. In those dishes where a larger amount of spice is needed, for example, gingerbread (the taste of which depends entirely on cardamom), nothing can serve as a substitute for seasoning.

Cooking recipes

A couple of simple, affordable dishes.

Onion salad for barbecue

• 4 medium onions;
• a tablespoon of sumac;
• salt to taste;
• a third of a glass of olive oil;
• a bunch of cilantro.

1. Peel the onion, cut into half rings as thin as possible, and place in a suitable bowl. Sprinkle with salt, rub lightly between your hands, leave for 5 minutes, rinse with cold water.
2. Add red seasoning and finely chopped herbs to the onion, stir, and add salt if necessary. Season with oil and serve.

It is allowed to replace cilantro with parsley.

Juicy shawarma

• pita;
• 2 chicken fillets;
• 1 apple;
• a quarter of a head of cabbage;
• 1 carrot;
• a third of a glass of yogurt;
• sumac;
• pistachios;
• salt, pepper, vegetable oil to taste.

1. Cut the fillet into slices, add salt, pepper, pour oil, “massage” so that the spices are better distributed.
2. Heat a frying pan, place the chicken pieces in one layer, fry for 2-3 minutes on each side.
3. Place sumac on a flat plate and roll the hot bird in it.
4. Shred the cabbage, squeeze with salt until the juice appears, add carrots and apples cut into strips, season with yogurt.
5. Divide the pita bread into portions, place the salad, chicken on top, sprinkle with coarsely chopped pistachios, and wrap.

Combination with other spices

Simple and ordinary dishes can acquire a unique taste if you add a little seasoning to them. Cardamom goes well with many foods. It harmonizes with numerous spices, being part of spicy mixtures for meat or fish. Cardamom is one of the seasonings that can be combined with many spices:

• black pepper;
• carnation;
• cinnamon;
• cumin;
• nutmeg;
• saffron;
• curry (included in the mixture);
• ginger;
• turmeric.

The seeds of the spicy plant are in harmony with most spices.

Benefits and harms

• has an anti-inflammatory effect;
• destroys pathogenic microorganisms;
• disinfects and heals damaged skin;
• neutralizes free radicals due to the high content of antioxidants;
• prevents the development of cancer;
• lowers sugar levels;
• removes toxins through urine;
• fights loss of strength, overwork;
• relieves swelling.

Children wash fruits with an aqueous solution of sumac to ensure that possible pathogenic bacteria are killed.

Contraindications include a possible allergic reaction; people with a diagnosed allergy to cashews and mangoes should be especially careful. Abuse of spice can increase blood clotting, which provokes the formation of clots, blood clots, and limits the access of oxygen to tissues. The spice stimulates the secretion of gastric juice, so it is not recommended for gastrointestinal problems.

What is the difference between Cardamom and Coriander?

Cardamom and coriander are two spices that have many similar benefits. For example, both coriander and cardamom have similar properties and uses for treating diabetes, high blood pressure and digestive problems. Additionally, Ayurveda has five digestive spices that have been used for thousands of years with incredible success. Coriander and cardamom are both on this list. The remaining three are dill, cumin and ginger.

However, there are clear differences between these two spices, such as:

Cardamom

• Made from the seed pods of various plants of the ginger family
• Used by the indigenous people of South Asia and India
• Used in Ayurveda to balance the doshas and is considered a warming spice
• Introduced to North America by British colonial settlers in 1670.
• Guatemala is currently the largest producer
• Used as a natural remedy for bad breath, tooth decay and asthma.

Coriander

• Comes from the seeds of the cilantro plant
• Native to the Mediterranean countries and other points in Southern Europe, North Africa and as far as Western Asia
• Used in Ayurveda to balance the doshas and is considered a cooling spice
• Originally brought to America via Guatemala by a German coffee plantation in 1914.
• India is currently the largest producer
• Used as a food poisoning preventative, helps treat genitourinary tract infections and improves cholesterol levels

Application and contraindications

It has earned its popularity in cooking not only due to its sour taste and bright red color. Its main property is to keep cooked food fresh in hot climates. This seasoning contains many acids:

• lemon, wine, apple, ascorbic acid;
• fumaric, amber, other compounds.

In addition, it contains tannins. They are able to bind harmful substances and inhibit the development of bacteria. In addition to tannins, sumac contains many volatile and fatty oils. Thanks to the combination of such beneficial substances, sumac spice has high nutritional properties and an original taste. The red color of the berry comes from the anthocyanin pigment, previously used to dye fabrics.

Sumac is a powerful antioxidant. It is able to slow down the aging process. Protects cells from exposure to toxic substances and radionuclides. Sumac leaves stop bleeding, relieve swelling and inflammation. Like all remedies, it also has contraindications. The spice is undesirable for people suffering from gastritis, ulcers, thrombophlebitis and increased blood clotting, as well as impaired carbohydrate metabolism.

How to use and where to add sumac?

Sumac is very versatile and has found its use in several areas.

In cooking, it is used both for regular food preparation and for canning for future use.

• In Iran and Turkey, ground sumac is sprinkled on rice dishes; in Egypt, Lebanon and Syria, these berries are brewed and the resulting infusion is used to season vegetable and meat dishes.
• It has been noticed that adding this spice to meat dishes almost completely eliminates the discomfort in the stomach.
• This seasoning is usually used when preparing vegetable, meat, fish dishes, as well as in various salads and marinades. Sumac is also perfect for poultry dishes, legumes and various cereal dishes.
• The oriental dish hummus (chickpea puree) is not complete without the addition of this spice.

Another very original dish where sumac is used is a sauce made from kefir or natural yogurt, which is served with meat cooked on the grill or grill.

• Pork chops will acquire a spicy taste and spice if you season them with sumac, cumin and ground black pepper.
• Often a simple mixture of ground sumac and water is made, and pieces of kebab or pita bread are dipped into this bowl.
• And shawarma, lula kebab and shashlik cannot do without cilantro, onions and this burgundy spice!
• It's great to sprinkle marinated steaks for barbecue or grilling with this spice before grilling.
• Sumac is also widely used in the industrial production of sausages, pates, fillings and minced meats, cheeses, drinks and desserts.
• All lovers of unusual and original tastes add sumac to their sandwiches. To do this, just sprinkle it generously on top.
• This seasoning is used when preparing pilaf, rice, bean soup and boiled potatoes.
• All lovers of smoked lard will surely enjoy the new taste of their favorite delicacy if you put it on a slice of black bread and sprinkle sumac on top.

Vegetable dishes

Recipes for vegetable main courses with cardamom can be used for vegetarian nutrition, as well as for weight loss.

Recipe No. 3. Pumpkin baked in foil

Need to:

• 500 g pumpkin pulp with peel;
• 2 tbsp. spoons of olive oil;
• juice of half a lemon;
• cardamom seeds;
• a handful of parsley and cilantro;
• black pepper;
• sea ​​salt.

Preparation:

Grind cardamom with salt, pepper, cilantro and parsley, add olive oil and lemon juice. Cut the pumpkin into large pieces and rub with the resulting mixture. Place the pumpkin in a foil pocket and bake in the oven for 30-40 minutes. at 200 0C.

As a breakfast dish, you can prepare hot sandwiches with eggplant, tomatoes, cheese and herbs. Before putting the sandwiches in the oven, sprinkle them with cheese, pepper, ground cardamom, and place herbs on top.