What's cardamom good in?
About 35 years ago somebody made coffee and put cardamom in it, didn't tell me beforehand, and wrecked my chances for liking it for years. Now I find myself opening up a pod occasionally and really liking the taste of the seeds inside, but I'm not really coming up with anything that I think it would be delicious in, except I did add it to some black beans and that was very good. What do you add it to?
All sorts of stuff. It's strong, so just be careful not to overwhelm with it.
Some of my favorites: various indian curries, carrot or butternut squash soups, combined with orange in many permutations, cardamom and ginger instead of traditional apple pie spices.
It's one of those spices that's really great for bridging sweet and savory flavors.
Ahh, was it black or green cardamom. Totally different flavours!!
I use black cardamom for "curry" flavours and green for chai and sweets.
Green Cardamom and Pistachio cookies!! Recipe from :
And masala chai.
Here is an easy vegan cookie recipe.
1 Cup (225 g) Earth Balance (margarine type product) room temp
¾ Cup (150 g) Cane sugar granulated
1 tsp (5ml) vanilla extract
¼ Cup (60 ml) Almond Milk
1 tsp Lemon zest
1/3 cup (40 g) Chopped pistachios
2 & 2/3 (335 g) cup of unbleached flour
2 tsp ground green cardamom
1)Blend Earth Blend (or butter if not vegan) and sugar in a large blow until fluffy (3 minutes
)2) Add Vanilla
3) Stir in milk, lemon zest and pistachios.
4) Fold in flour and cardamom with a spoon until a soft dough forms
5) Chill for 30 minutes
6)Preheat oven to 350 f. Make tbsp.-sized dough balls. 2 inch apart, flatten lightly.
7) Bake 13-15 minutes.
Cool for 5 minutes on the pan. Transfer to a wire rack.
Makes 36 cookies
I LOVE CARDAMOM. I just steep crushed cardamom and cinnamon and some coriander for tea. So soothing.
Well, I got a small container of cardamom pods. Some of the seeds are green, some are black.
Idas, I WILL make that tomorrow, thanks so much.
I had the guy next to me at work try them, he thought they were pretty interesting, or so he said. I will put a couple of pods on his desktop and see if he bites that bait, so to speak. He's very polite, to a fault, I think, and his wife is a legendary Italian cook.
some great recipes & suggestions here:
there are more, but i figure those will keep you busy for a while ;)
In slowely braised fennel!
Thick slices of fennel are stewed in olive oil for a while to get a tiny bit of colouring. Add some salt to speed this up. Then the seeds of two cardamom pods and little bit of light chicken stock. Cover with a baking paper cartouche, close with a lid and let this braise a low temperature for an hour or so. Finally add the fennel tops and some pepper and maybe another splash of olive oil.
Chicken Pakistan, from the Chicago Tribune in the early sixties.
One diced onion
one crushed garlic clove
in one half pound butter.
heat in pan large enough for a single layer of one cut up chicken
add 1 teaspoon of ground black cardomom to butter
add 1/2 teaspoon cayenne
Brown seasoned chicken in butter.
Bake in oven, basting frequently.
serve over rice, to help sop up the butter sauce.
This is not for the weak of heart. And very exotic for the time.
I've only ever used cardamom in indian tea, but I love it - take the pods apart crush the seeds with the back of a spoon, add it to loose tea in a pot, add milk and sugar and let it boil up but not over. Great authentic chai (I think it's authentic, a Sikh co-worker showed me how to do it way back)