Green Cardamom

India - long recognized for its spices more than anything else, is always also a signal post for everything that relates spices today. In the past, many countries have yielded to the temptation of spices and did their best to invade that country. This decoy very spices that led to the discovery of the Americas as well. Rather than go to the 'Spice' story, I decided to do a short article on some of the major spices of India with some pertinent details.
Spices, something none of us can do without these days, have ruled the minds and hearts of men and women for a while now. Even today, the spices might be one of the foremost things that most people will associate with the sub-continent.
Here is my list of some of the top 10 spices of India.

1. SAFRAN
Saffron is one of the most delicate spices in the world. It is derived by drying the stigma of the saffron crocus Crocodile. This spice is used as both a color and a seasoning agent. This spice is also one of the most expensive and it is greatly appreciated for its color capabilities more than anything else.
Use - Saffron is mainly used as a dye in sweets and kheer. It gives the kheer a yellow color and absorbs picturesque and also with the taste. A few strands of saffron are first taken to the ground and then in an arc with a small amount of milk. When milk becomes bright orange, it is ready to be added to the kheer.
A particular point of interest in Indian cooking, saffron is always added at the end of the preparation of a dish. This is in contrast with European dishes such as paella, where saffron is added either early or mid-term review.

2. Black Cardamom:
Black cardamom is also known as "Bada Elachi (Big cardamom in Hindi) is well defined by the aroma of smoke. It is widely used as a flavoring agent, his cousin and green. Black cardamom is used extensively in the kitchen all the way from India to China and found its place in a variety of dishes from the old Biryani soup noodles.
Usage - Black cardamom is defined by its smoky aroma and is not used in sweets like green cardamom. Instead, it is mainly used in the preparation of Dals, curries and Biryanis. It has a strong pungent smell that is better suited for the preparation of curry a kheer. It is stored in the same way that green cardamom pods are released just before adding to the dish. Black cardamom is also used in the preparation of famous garam masala, a popular Indian spice blend used in several dishes of North India.

3. CARDAMOM GREEN:
Green cardamom pod is a small black seeds in the reservoir. It is used primarily for flavoring something of drinking water for a cup of Chai (Indian tea). It is small compared to the variety of cardamom, but other packs quite a pleasant aroma in the heart of its pod. The green cardamom is also used in medicine to treat infections of the teeth and gums.
Usage - green cardamom is mainly used as flavoring and it is best stored in its case itself. Generally, the pod should be opened just before the green cardamom is added to it a flat or a glass of Kheer Chai. For optimum effect, it is best to simply crack the pod and add everything into the dish.

4. CINNAMON:
Cinnamon is a spice from the bark of an evergreen tree. Cinnamon is native to India and as such, its uses ranging from that of a flavoring agent in medicines. cinnamon oil can also be prepared from the bark. Cinnamon is used both as a condiment and as flavoring agent and light yellow-brown.
Use - the cinnamon is used in Indian cooking for the preparation Pulao (sometimes also spelled Pilaf), Bir.