Moti Elaichi

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It is the most common species in Indian Kitchen, whose seeds are used as a spice called Black cardamom.

  • it is a great source of manganese, a mineral which plays a key role in the production of an enzyme that removes free radicals. 
  • helps in relieving in digestion and gas
  • Adds a unique flavour to both veg and non veg curries
  • Must have for Indian kitchens in winter