Cardamom is native to Western India and is intensely fragrant & aromatic. Its warm pungency contributes a "perfume" to curries, rice dishes, vegetable dishes, pickles and syrups. Use sparingly as it can be over powering. Cardamom is also used in Indian & Middle Eastern beverages & breakfast pastries. Cardamom can be used to flavour ice creams, kulfi, fruit compotes such as pineapple, mango, apples, pear and bananas. In Arabian Cuisines Cardamom is one of the most popular spices. Cardamom coffee is a symbol of hospitality and prestige. One and a half teaspoons of ground cardamom is the equivalent of 10 cardamom pods.
Uses and Ideas! ©
- Mix a little ground cardamom, ground cumin and parsley into breadcrumbs when crumbing lamb meatballs/cutlets.
- Score a fresh mango cheek in a trellis pattern - and dust with a mixture of ground cardamom/ brown sugar before flash grilling or torching - serve with vanilla ice cream.
- Add a pinch of ground cardamom and ground ginger to a stick date pudding recipe for a fragrant spicy variation.
- Add a little ground cardamom to a vanilla panna cotta, serve with pineapple compote scented with cassia quills.