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Cardamom is native to the evergreen forests of India. This spice is commonly used in Indian cuisine, but it has also made its way into Ayurvedic medicine as a treatment for mouth ulcers, digestive problems and even depression. They are recognised by their small seed pods: triangular in cross section and spindle-shaped, with a thin papery outer shell and small black seeds. There are two types of cardamom seen in India, one with a greenish small pod and the otherwith a larger and adarker shade.
Properties and benefits of Cardamom
Cardamom is related to ginger and can be used in much the same way to counteract digestive problems. The spice helps the body to eliminate waste through kidneys. In India, cardamom is chewed after meals and wheneverthey need to freshen their breath. The science behind the antidepressant qualities of cardamom hasn't studied yet, but Ayurvedic medicine swears by the tea as a means to fight depression. Animal studies are showing promise that cardamom protect against, inhibits growth and even kills some cancers. Many of the vitamins, phytonutrients and essential oils in cardamom act as antioxidants, cleaning up free radicals and resisting cellular aging.
Steps of Dehydration
Fresh green cardamom is collected from the plantations. They are small in size, with a refreshing aroma. The outer cover is hard. Inside this pod, there will be small seeds with a black colour. Those seeds, including the pod are washed in orderto get rid of dirt and debris. These well cleaned pods are then weighted and inputted into the drying machine. Green Cardamom take about 18 to 20 hours to dry, while the Black Cardamom takes about 22 to 24 hours to dry. Within this time period the cardamom pods will be dried, without losing its natural colour, aroma orany change in its texture. The dried cardamom is weighed again. Normally cardamom loses its weight after drying. This is the reason why it is weighed twice. Later on the dried cardamom goes through a process called polishing. This helpsthe cardamom to be separated from its leaves, flowers and stumps. The outcome will be cardamom with a polished, shiny and even brighter pod. There is zero percent chancefor any damaged pods. The cardamom isthen well packed and marketed. It was the first innovative step put forth by Engineering Works to come up with a mechanism to preserve cardamom. Cardamom is a spice which is liked both domestically and commercially, and have a distinguishable place in the large array of spices. This speciality of cardamom is its flavour, taste and aroma. This speciality is preserved as it is through the drying mechanism of LFT MIRACLE J2:11. This is achieved by the advanced flavour lock technology in the drying system. The capacity of LFT MIRACLE J2:11 (for green cardamom) and CAPTAIN H1:3 (for black cardamom) varies from 1 00kg inputcapacity to a range of 5000kg per batch.