Infusing cardamom for recreational beverage / Hannis Fadzillah Mohsin, Zolkapli Eshak and Ibtisam Abdul Wahab

The cardamom is a spice locally known as “buah pelaga” (GlobinMed, 2022). It is commonly used in cooking and baking, particularly in Indian and Middle Eastern cuisines (Ashokkumar et al. 2019). The cardamom has a strong, pungent flavour and aroma, and adds a distinctive taste to both sweet and savou...

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Main Authors: Mohsin, Hannis Fadzillah, Eshak, Zolkapli, Abdul Wahab, Ibtisam
Format: Monograph
Language:English
Published: Universiti Teknologi MARA, Negeri Sembilan 2023
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Online Access:https://ir.uitm.edu.my/id/eprint/81027/1/81027.pdf
https://ir.uitm.edu.my/id/eprint/81027/
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Institution: Universiti Teknologi Mara
Language: English
id my.uitm.ir.81027
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spelling my.uitm.ir.810272023-07-16T03:37:53Z https://ir.uitm.edu.my/id/eprint/81027/ Infusing cardamom for recreational beverage / Hannis Fadzillah Mohsin, Zolkapli Eshak and Ibtisam Abdul Wahab Mohsin, Hannis Fadzillah Eshak, Zolkapli Abdul Wahab, Ibtisam Collections of general literature The cardamom is a spice locally known as “buah pelaga” (GlobinMed, 2022). It is commonly used in cooking and baking, particularly in Indian and Middle Eastern cuisines (Ashokkumar et al. 2019). The cardamom has a strong, pungent flavour and aroma, and adds a distinctive taste to both sweet and savoury dishes. It is also extensively used as the flavouring agent in dairy and commercial food industry. For examples, it is utilised in the preparation of sweets, milk and milk products (e.g., gulabjamun), bakery products, cakes, bread, rice and meat preparations, alcoholic and non-alcoholic beverages, frozen desserts, candies, puddings, condiments, relishes, gravies, etc. This spice is obtained from the seeds of the cardamom plant, botanically referred to the Elettaria species or Elettaria cardamomum (E. cardamomum). It is native to southern India and Sri Lanka. In addition to its culinary uses, the cardamom is also used in traditional medicine for various purposes, including as a digestive aid and for relief from respiratory problems (Gochev et al. 2012). Universiti Teknologi MARA, Negeri Sembilan 2023-06 Monograph NonPeerReviewed text en https://ir.uitm.edu.my/id/eprint/81027/1/81027.pdf Infusing cardamom for recreational beverage / Hannis Fadzillah Mohsin, Zolkapli Eshak and Ibtisam Abdul Wahab. (2023) Bulletin. Universiti Teknologi MARA, Negeri Sembilan.
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Collections of general literature
spellingShingle Collections of general literature
Mohsin, Hannis Fadzillah
Eshak, Zolkapli
Abdul Wahab, Ibtisam
Infusing cardamom for recreational beverage / Hannis Fadzillah Mohsin, Zolkapli Eshak and Ibtisam Abdul Wahab
description The cardamom is a spice locally known as “buah pelaga” (GlobinMed, 2022). It is commonly used in cooking and baking, particularly in Indian and Middle Eastern cuisines (Ashokkumar et al. 2019). The cardamom has a strong, pungent flavour and aroma, and adds a distinctive taste to both sweet and savoury dishes. It is also extensively used as the flavouring agent in dairy and commercial food industry. For examples, it is utilised in the preparation of sweets, milk and milk products (e.g., gulabjamun), bakery products, cakes, bread, rice and meat preparations, alcoholic and non-alcoholic beverages, frozen desserts, candies, puddings, condiments, relishes, gravies, etc. This spice is obtained from the seeds of the cardamom plant, botanically referred to the Elettaria species or Elettaria cardamomum (E. cardamomum). It is native to southern India and Sri Lanka. In addition to its culinary uses, the cardamom is also used in traditional medicine for various purposes, including as a digestive aid and for relief from respiratory problems (Gochev et al. 2012).
format Monograph
author Mohsin, Hannis Fadzillah
Eshak, Zolkapli
Abdul Wahab, Ibtisam
author_facet Mohsin, Hannis Fadzillah
Eshak, Zolkapli
Abdul Wahab, Ibtisam
author_sort Mohsin, Hannis Fadzillah
title Infusing cardamom for recreational beverage / Hannis Fadzillah Mohsin, Zolkapli Eshak and Ibtisam Abdul Wahab
title_short Infusing cardamom for recreational beverage / Hannis Fadzillah Mohsin, Zolkapli Eshak and Ibtisam Abdul Wahab
title_full Infusing cardamom for recreational beverage / Hannis Fadzillah Mohsin, Zolkapli Eshak and Ibtisam Abdul Wahab
title_fullStr Infusing cardamom for recreational beverage / Hannis Fadzillah Mohsin, Zolkapli Eshak and Ibtisam Abdul Wahab
title_full_unstemmed Infusing cardamom for recreational beverage / Hannis Fadzillah Mohsin, Zolkapli Eshak and Ibtisam Abdul Wahab
title_sort infusing cardamom for recreational beverage / hannis fadzillah mohsin, zolkapli eshak and ibtisam abdul wahab
publisher Universiti Teknologi MARA, Negeri Sembilan
publishDate 2023
url https://ir.uitm.edu.my/id/eprint/81027/1/81027.pdf
https://ir.uitm.edu.my/id/eprint/81027/
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