1 Cardamom, the queen of all spices, has a history as old as the human race. It
is the dried fruit of a herbaceous perennial plant. Warm, humid climate, loamy
soil rich in organic matter, distributed rainfall and special cultivation and
processing methods all combine to make Indian cardamom truly unique in
aroma, flavour, size
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Cardamom, the queen of all spices, has a history as old as the human race and is an expensive spice, second only to saffron. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore Cardamom. The Mysore variety contains levels of cineol and limonene and hence is more aromatic.
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