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, with Cardamom coffee being a symbol of hospitality and prestige. 10 cardamom pods is the equivalent of one and a half teaspoons of ground.
Uses and Ideas! ©
- Make a fragrant Indian style chicken dish - remove the seeds from 10 cardamom pods and crush them in pestle and mortar. Mix with fresh garlic, ginger, natural yoghurt, lemon zest, white pepper, ground coriander, and cumin and ground chilli. Make a paste, mix in a bowl with chicken thigh pieces - marinate in the fridge for 6 hours. Heat oil in a pan, sauté onions, chicken, add diced tomato, coconut milk - simmer until cooked (about 25 mins). Add sea salt, curry leaves/coriander - serve with rice.