Flavourful nutritious food

Trouville-sur-Mer is a town known for its sea water massages and algae treatments since the 18^th century. Little wonder, Chef Thyriot wishes to continue the wellbeing theme. His mantra for all his recipes, he says, is freshness. He visits the markets early every morning, picking his fruits, vegetables and fish for the day. Speaking in French, with a few English words thrown in, he explains his food philosophy. “I only use natural products,” he emphatises, “I ensure that all the fruits and vegetables I pick are organically grown. And the fish has to be bio-certified—and local, so I am sure it is fresh.”

“I respect the seasons,” he adds, “I will not pander to the whims of my customers… no, no. I will not serve strawberries in January.” His menu, thus, is an everchanging scene, depending on the availability of produce. To ensure the rich original flavours come through in his cooking, Chef Thyriot also holds back on seasoning.” I never use taste enhancers,” he says. “Most are bad for health, and many mask the real taste of good cooking.” His tone implies that taste enhancers are for lesser beings not blessed with culinary skills and preferred by those with undeveloped taste buds. He sees salt as a taste enhancer too, and “uses just a little,” enough for the body’s need.

Pepper can do no harm

However, he does have a favourite seasoning that comes high on his list leaving behind other natural seasonings derived “from aromatic plants of natural origin” that he uses, like star anise and cinnamon. Pepper, Chef Thyriot believes, is a do-good spice, and using it freely can do no harm. As such, he uses pepper in many forms. “Black pepper, white, green and red pepper,” he intones, counting them out on his fingers. Seeing my confusion over whether the red and green peppers are actually capsicum, he quickly explains that they are different stages a pepper goes through in its evolution. The green is of course pepper in its fresh form, known also to India as a pickle doused in brine, and the red is its last stage, if it is not dried but allowed to ripen. Each, he says, has its own taste, with white pepper being a milder version of the dark variety that is more popular in India.

His passion for pepper has helped him find 45 different varieties sourced from India, South America and elsewhere. Even more enterprising is the fact that he has helped to create Gatelier pepper, a variety of pepper that grows in the local climate. “Pepper was so precious that it was used as payment at one time,” he explains, “so the thrifty French learnt to grow French pepper.” His version is even milder, “but rich in flavour,” he adds triumphantly.

Of course, the ways he uses his peppers are varied. “I rarely cook the pepper, as it breaks the taste,”  he says, “but sometimes a dish requires it. I prefer to infuse the pepper whole, for a rich flavour, but of course it must be in heat less than 85 degrees to ensure the flavour is maintained.” When he uses ground pepper, it is mostly at the end of the cooking, and he will pound the seeds with a mortar and pestle to get the maximum out of the spice. “Pepper has curative qualities and these are preserved when it is neither cooked not ground rashly,” he says.

The magic of honey

Also high on his list of condiments is honey. The hotel ensures there is a fresh and organically guaranteed supply. “There are two major hives on the roof of the hotel,” he says,“and two queens in the two hives. The honey from the hives is flavoured not just with the scent of local flowers but sometimes the bees go 30km away to bring pollen from the acacia trees in the woods, so we get honey with that flavour too.” The hives are the hotel’s way to help preserve a vital Natural resource that is being threatened by development and progress. “Bees are disappearing around the world,” he says, his hands moving eloquently to express despair.

As part of his additional duties as F&B Manager, Chef Thyriot also keeps an eye on all purchases for the kitchens in the hotel, ensuring they are in line with his philosophy of wellness. His days he says are busy. Divided into four parts, from procuring of fresh products every morning, when he chats with the fishermen to know what they have caught and “learn from them about the product,” to teaching younger chefs the important aspects of good cooking. He is not very happy with the third aspect of his job, “the marketing part, where I have to talk about what I do,” but enjoys the past part of the day’s duties, wherin he interacts with his customers over dinner,  the only meal his restaurant serves. “I like to get their feedback, to know what they liked more; to explain to them—if they ask—about the dishes they have ordered. It gives me great satisfaction. And that”, he adds conclusively, “ensures I sleep soundly at night.”

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For centuries, it has been used in traditional medicine to relieve a multitude of illnesses. Additionally, the regular consumption of this spice has proven to prevent disease. Here are 10 ways this wonder spice heals and protects you.

10 health benefits of cardamom

1. It improves digestion

It is a carminative herb, which means it aids in preventing and dispelling of abdominal gas. Studies have shown that cardamom pods are beneficial in treating digestive conditions like acidity, nausea, heartburn, constipation and stomach cramps.

Tip: Grind together 2 – 3 pods of cardamom, a small piece of ginger, 2 – 3 cloves and few coriander seeds. Add the powder into warm water and consume it for instant relief from indigestion, bloating, and gas. You can even chew on a pod of elaichi to get relief.

2. It aids detoxification

Cardamom is good for you since it helps the body eliminate toxins. Its seeds encourages the production of the body’s natural antioxidants, which aid in detoxification. It also cleanses the urinary tract, bladder and the kidneys.

Tip: Crush some cardamom seeds and add them to your bowl of breakfast cereal or your cup of morning chai.

3. It keeps your mouth fresh

It has antibacterial qualities that help combat bad breath and other oral problems.

Tip: Chew on a pod of elaichi after every meal.

4. It prevents and relieves respiratory distress

Studies have shown that the benefits of cardamom extend even to respiratory health. It can improve circulation of blood in the lungs, which makes it ideal to treat respiratory problems like asthma. Additionally, because it’s a heating spice, cardamom is used to relieve cough and cold.

Tip: Add a few drops of cardamom essential oil to a pot of boiling water for steam inhalation to relieve a stuffed nose or blocked sinuses.

5. It protects against cancer

It contains essential phytonutrients that are proven to hunt down and destroy free radicals. Research shows that consuming cardamom on a regular basis can prevent certain cancers.

Tip: Spice up your meals with a sprinkling of cardamom powder to avail its anti-carcinogenic benefits.

6. It improves blood pressure

Cardamom has benefits for the heart too. It contain essential minerals like potassium that help stabilise your heart rate and control your blood pressure.

Tip: Mix a teaspoonful of cardamom powder with a little honey and have it once or twice a day.

7. It reduces blood clots

Cardamom has qualities that prevent platelets from aggregation and sticking to arterial walls; this helps prevent blood clots.

Tip: Add the pods or powder to soups or teas.

8. It protects against harmful microbes

Cardamom has antimicrobial properties that help inhibit the growth of viruses, bacteria, and fungi.

Tip: Make an infusion using the powder or pods, fresh ginger, a cinnamon stick, few cloves, and a teaspoon or two of honey.

9. Cardamom relieves inflammation

It is widely known for its anti-inflammatory properties that relieve pain and reduce swelling in muscles and joints and mucus membranes.

Tip: Add a pinch or two of elaichi powder and turmeric to a glass of warm milk to ease inflammation.

10. It relieves cramps

It has antispasmodic properties that help relieve muscle spasms and cramps. It is especially effective in stopping involuntary spasms like hiccups.

Tip: Boil a few cardamom seeds in a glass of water and drink this infusion to get relief from hiccups.

Last updated on 23^rd November 2019

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There are three types of cardamom—green, brown and Madagascar.

Green cardamom

The fat green pods grown in South India are considered the best in the world. Green cardamom is available in the pod form or as powder. The whole pod stores better and retains the aroma of the seeds. Many Indian savouries and sweets are flavoured with cardamom. This fragrant spice is used in rich curries and milk-based preparations. In India, tea and coffee are sometimes spiked with cardamom. Around the world, green cardamom is used in spiced cakes and breads.

Brown cardamom

Brown cardamom pods are larger in size than the green ones, and are hairy. In fact, they look like tiny fibrous coconuts. Brown cardamom is medicinal in flavour. In India, it is used only in savouries, especially to flavour rice dishes like biryani. Along with the green variety, it is an essential ingredient in garam masalas [a blend of mixed spices].

Each pod encloses several dark brown seeds which contain the entire flavour. An analysis of the cardamom capsule shows it to constitute of carbohydrates, moisture, protein, ether extract, volatile oil, crude fibre, calcium, phosphorus and iron. The seed contains a volatile oil. The principal constituents of the volatile oil are cineol, terpinene, limonene, sabinene, and terpineol in the form of formic and acetic acid.

Healing power and curative properties

The aroma and therapeutic properties are due to the volatile oil in its seed. Tinctures of cardamom are used chiefly in medicines, to relieve flatulence and for strengthening digestion activities.

Let us look at a few curative effects of this versatile spice:

Digestive disorders

This spice reduces the air and water elements, increases appetite, and soothes the mucous membrane. It relieves gas and heartburn caused by garlic and onion. Ground cardamom seed mixed with ginger, cloves and coriander, is an effective remedy for indigestion. A tea made using cardamom is valuable in headache caused by indigestion.

Bad breath

It is an effective breath freshener. A few seeds chewed for a brief period will remove foul smell.

Genito-urinary disorders

The powdered seeds mixed with a teaspoon of banana leaf powder and amla juice taken thrice a day will serve as an excellent diuretic for gonorrhoea [purulent inflammation of the urethra or the vagina], cystitis [inflammation of the urinary bladder], nephritis [inflammation of the kidneys], and burning or infrequent urination.

Depression

Powdered seeds of the spice are boiled in water to make tea. It gives a very pleasing aroma to the tea. This is used as a remedy in the treatment of depression.

Impotency

The spice is useful in sexual dysfunctions like impotency and premature ejaculation. A nightly dose of a pinch of powdered cardamom seeds boiled in milk, and sweetened with honey, would yield excellent results. However, excessive use of the spice may have adverse effects.

Oral disorders

Gargling with an infusion of cardamom and cinnamon cures pharyngitis [inflammation of the mucous membrane of the pharynx], sore throat, relaxes uvula [the fleshy conical portion at the back of the tongue], and hoarseness during the infective stage of influenza. Gargling with this infusion daily can also be useful in averting bouts of flu.

Other uses

• An infusion made by boiling a couple of pounded whole cardamoms along with five mint leaves in a cup of water is useful in relieving hiccups.
• In India, cardamom is used as a masticator [a machine for cutting tough substances into fine pieces] and often included in paan-supari. It is used for flavouring curries, cakes, bread and for other culinary purposes like flavouring coffee or confectionaries.
• The essential oil from cardamom is used for pharmaceutical purposes, perfumery, flavouring liqueurs and bitters, in the preparation of tincture, and as a stimulant.

Cardamom, the queen of spices, is as old as can be… add a bit of it to your daily diet and pep up your life!

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