Originally from Southern India, it is found nowadays in Sri Lanka, Guatemala, Tanzania and Brazil.
Aromatic fragrance, sweet taste, strong and camphor-like.
Invigorating, stimulates the secretion of gastric juices and bile, aphrodisiac, good for nerves.
Its flavor is sweet, spicy, and slightly oily. Suitable for the three Dosas.
Best known as a cake spice (in gingerbread for example). But it marries just as well with delicatessen, meat, poultry and fish. It is also a refined spice for sauces, dairy desserts or puddings. In Oriental cuisine, it is used to refine curries and pilafs.