“Elaichi” refers to cardamom, which is a highly aromatic spice derived from the seeds of plants in the Elettaria and Amomum genera. Cardamom is widely used in various cuisines, particularly in Indian, Middle Eastern, and Scandinavian cooking.

There are two main types of cardamom: green cardamom (Elettaria cardamomum) and black cardamom (Amomum subulatum). Green cardamom is more commonly used and has a sweet, floral flavor, while black cardamom has a smoky, earthy flavor.

In terms of nutritional content, cardamom is not a significant source of protein. However, it does contain other nutrients and compounds, including dietary fiber, vitamins, and minerals such as manganese and iron.