{"id":1195,"date":"2011-08-18T14:31:21","date_gmt":"2011-08-18T18:31:21","guid":{"rendered":"http:\/\/www.duarte.cl\/?p=1195"},"modified":"2015-10-26T15:49:02","modified_gmt":"2015-10-26T20:49:02","slug":"especias-cardamomo","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/especias-cardamomo\/","title":{"rendered":"Cardamomo"},"content":{"rendered":"<p>Algo pasa con el cardamomo.<\/p>\n<figure id=\"attachment_5710\" aria-describedby=\"caption-attachment-5710\" style=\"width: 700px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5710\" data-permalink=\"https:\/\/le-fort.org\/cocina\/especias-cardamomo\/cardamomo\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo.jpg?fit=700%2C500&amp;ssl=1\" data-orig-size=\"700,500\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"cardamomo\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo.jpg?fit=700%2C500&amp;ssl=1\" class=\"size-full wp-image-5710\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/cardamomo.jpg?resize=700%2C500&#038;ssl=1\" alt=\"Vainas de cardamomo. Una de ellas est\u00e1 abierta y se ven las semillas.\" width=\"700\" height=\"500\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo.jpg?w=700&amp;ssl=1 700w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo.jpg?resize=600%2C429&amp;ssl=1 600w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><figcaption id=\"caption-attachment-5710\" class=\"wp-caption-text\">Vainas de cardamomo. Una de ellas est\u00e1 abierta y se ven las semillas.<\/figcaption><\/figure>\n<p>Su nombre se convierte\u00a0autom\u00e1ticamente\u00a0en sin\u00f3nimo de todo lo que hay de extra\u00f1o y ex\u00f3tico en la alimentaci\u00f3n mundial, en signo de la decadencia de occidente, etc.<\/p>\n<p>La verdad es que el cardamomo no es m\u00e1s que una especia, y a veces un espejo que refleja nuestra ignorancia culinaria, pero no es m\u00e1s que eso.<\/p>\n<p>Sin embargo, el cardamomo no es cualquier especia.<\/p>\n<p>Es la tercera especia m\u00e1s cara, despu\u00e9s del azafr\u00e1n y la vainilla.<!--more--><\/p>\n<h2>\u00bfQu\u00e9 es el cardamomo?<\/h2>\n<p>Son unas vainas verdes (usualmente) que contienen peque\u00f1as semillas oscuras y duras. Lo que se utiliza son las semillas, no las vainas, aunque a veces se usa entero.<\/p>\n<p>&nbsp;<\/p>\n<p>El nombre dominguero es Elettaria Cardamomum. En ingl\u00e9s y alem\u00e1n se llama\u00a0<em>Cardamom<\/em>. En recetas indias aparece como\u00a0<em>Elaichi<\/em>.<\/p>\n<p>Como suele suceder, tambi\u00e9n se vende en polvo.<\/p>\n<p>El gusto del cardamomo es entre picante, mentolado y arom\u00e1tico. Como todo gusto que uno de los interlocutores desconoce, una de las preguntas dif\u00edciles \u2014y frecuentes\u2014 es <em>\u00bfgusto a qu\u00e9 tiene el cardamomo?<\/em><\/p>\n<h2>Usos Del Cardamomo<\/h2>\n<p>Se usa para una serie de\u00a0aplicaciones, al menos en casa.<\/p>\n<ul>\n<li><strong>Caf\u00e9 con cardamomo<\/strong>. Reconforta el alma, es rico, y al menos en teor\u00eda servir\u00eda como repelente de luisfel. No creo que sea necesario usarlo como tal.<\/li>\n<li><strong>Reposter\u00eda<\/strong>. En las alemanias se utiliza en reposter\u00eda: queques, pancitos y cosas de esas.<\/li>\n<li><strong>Infusiones<\/strong>. El chai sin cardamomo queda cojo.<\/li>\n<li><strong>Cocina india<\/strong>. Aqu\u00ed es donde m\u00e1s se usa en casa. Es componente impajaritable del\u00a0<em>Garam Masala Entero,<\/em>base del sofrito de much\u00edsimos platos indios, e ingrediente por derecho propio de tantos otros platos dulces y salados. Tambi\u00e9n es ingrediente del Garam Masala en polvo<\/li>\n<\/ul>\n<h2>Propiedades<\/h2>\n<p>Como buena especia, al cardamomo se le atribuyen una serie de propiedades medicinales:<\/p>\n<ul>\n<li>Estimulante<\/li>\n<li>Carminativo<\/li>\n<li>Antiaerof\u00e1gico<\/li>\n<li>Mejora la voz<\/li>\n<li>Masticar una vaina despu\u00e9s de las comidas limpia los dientes<\/li>\n<li>Y \u2013era que no\u2013 afrodis\u00edaco.<\/li>\n<\/ul>\n<h2>\u00bfD\u00f3nde Comprar?<\/h2>\n<p>Al menos en Santiago de Chile, es simple encontrar Cardamomo. En las buenas tostadur\u00edas hay entero y molido, y en los supermercados grandes, y con un poco de suerte en los m\u00e1s limitados, se encuentra. No es barato, pero tampoco es como comprar trufas :).<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/le-fort.org\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?ssl=1\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"5711\" data-permalink=\"https:\/\/le-fort.org\/cocina\/especias-cardamomo\/cardamomo-hd\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&amp;ssl=1\" data-orig-size=\"1200,400\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"cardamomo-hd\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&amp;ssl=1\" class=\"aligncenter size-full wp-image-5711\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?resize=1200%2C400&#038;ssl=1\" alt=\"cardamomo-hd\" width=\"1200\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?w=1200&amp;ssl=1 1200w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?resize=600%2C200&amp;ssl=1 600w\" sizes=\"auto, (max-width: 1200px) 100vw, 1200px\" \/><\/a><\/p>\n<p>A consumir cardamomo!<\/p>\n<p>[fin]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>El Cardamomo es la &#8220;especia extra\u00f1a&#8221; por antonomasia, para nosotros que no la conocemos. Aprendamos un poco sobre ella.<\/p>\n","protected":false},"author":1,"featured_media":5711,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19,14,44],"tags":[59,354],"class_list":["post-1195","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cocina-comida","category-condimentos-especias","category-ingredientes","tag-cardamomo","tag-especias","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/08\/cardamomo-hd.jpg?fit=1200%2C400&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-jh","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":30,"url":"https:\/\/le-fort.org\/cocina\/masala-chai-te-con-especias\/","url_meta":{"origin":1195,"position":0},"title":"Masala Chai: T\u00e9 con especias","author":"Le-Fort.org","date":"29 de Abril, 2013","format":false,"excerpt":"Receta de Masala Chai, t\u00e9 especiado de origen indio.","rel":"","context":"En &quot;Recetas&quot;","block_context":{"text":"Recetas","link":"https:\/\/le-fort.org\/cocina\/categoria\/recetas\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/hd1.jpg?fit=800%2C300&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/hd1.jpg?fit=800%2C300&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/hd1.jpg?fit=800%2C300&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2013\/04\/hd1.jpg?fit=800%2C300&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":1674,"url":"https:\/\/le-fort.org\/cocina\/receta-de-garam-masala\/","url_meta":{"origin":1195,"position":1},"title":"Garam Masala","author":"Le-Fort.org","date":"5 de Diciembre, 2011","format":false,"excerpt":"Receta de Garam Masala, mezcla de especias muy com\u00fan \u2013y apreciada\u2013 en cocina de la india","rel":"","context":"En &quot;Comida&quot;","block_context":{"text":"Comida","link":"https:\/\/le-fort.org\/cocina\/categoria\/cocina-comida\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2011\/12\/garam-masala-entero-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":511,"url":"https:\/\/le-fort.org\/cocina\/receta-murgh-shahi-korma-pollo-almendras-yoghurt\/","url_meta":{"origin":1195,"position":2},"title":"Receta de Murgh Shahi Korma (pollo con almendras y yoghurt)","author":"Le-Fort.org","date":"28 de Julio, 2011","format":false,"excerpt":"Receta de Murgh Shahi Korma (pollo con almendras, cardamomo y yoghurt) es un plato de cocina india muy bueno y no demasiado especiado. 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