Jamaican curry blend: cardamom PODS?

[alixschwartz]

Hi all,

I am making a goat curry and the recipe for Jamaican curry blend calls for 12 cardamom pods, which are dry roasted in a pan with several other spices and then ground up. I have never seen a recipe that calls for roasting and grinding the PODS (as opposed to the seeds inside them) before--have you? Do you use green or white cardamom pods? (Recipe does not specify.) And if white, does the cardboard-y outer part blend up in the spice grinder or do you just pull out the shards before you use the curry powder? I can experiment with this, of course, but thought one of you might already know the answer.

Thanks!

[equinoise]

Can you share your goat curry recipe? Been looking for one. Thank you.

[jaykayen]

I have whole pods in my spice grinder. yes, they come out as shards, but you can eat them...it doesn't bother me.

[Channa]

I think white cardamom pods are actually green cardamom pods that have been bleached. So I buy the green.

I usually roast and grind them whole, then sieve through a small strainer to remove any fibrous bits.

[alixschwartz]

This is helpful--thanks! i had no idea the white ones were bleached. And if you have roasted and ground them whole, then strained, that''s pretty much the inspiration I needed.

[rememberme]

Lots of Indian food calls for the pods, i.e. cooked in a pot of rice. Don't know about Jamaican.

[alixschwartz]

Yeah, I've made Indian curries with the whole pods-in fact, I often string them onto a thread with a needles so I can remove the string before I serve the food--I don't think anyone wants to bite down on a whole cardamom pod!