Cardamom Pods have a versatile and complex flavour, suiting both sweet and savoury dishes. The pods are best utilized by bruising via squashing with the back of a knife or in a mortar and pestle, as this releases the flavour. It can be used in milk based puddings and custards, as well as many Indian curry dishes, and can also be added (along with Cinnamon quills, Cloves, Cumin Seed, and Black Peppercorns) to the boiling water of rice to serve with Indian-styled dishes. Suits the flavours of; apples, oranges, pears, and sweet potatoes.
Also combines well with….Caraway, Chilli, Cinnamon, Cloves, Cumin, Ginger, Coriander Seed, Paprika, Pepper.
COOKING WITH CARDAMOM
The whole pods can be tossed into savoury dishes and removed before eating, or the whole pod can be ground to a powder to release more flavour before using. In the Middle East, ‘gahwa’ is served as unique, cardamom-based coffee, and in India it’s added to tea and chai blends. For a modern take on a traditional spice, add a couple of whole pods to your stewed fruits and top it with Cardamom-laced cream. It’s heavenly, and it’s on our Recipes page.
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