DESCRIPTION
The outer skin (green part) has almost no flavor and the flavor changes depending on the ripeness of the middle seeds. It has a strong fragrance and a fragrance similar to camphor, and has a characteristic of irritating pleasant taste. It is an essential spice for curry and Indian cuisine, especially in Northern India. It is also an important ingredient of Garam Masala and mixed spices, and uses its fragrant flavor for Indian condiments and drinks (Lassi, chai, etc.). In the northern Europe and scandinavia, it is used for cake, pastry, alcohol, etc.