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Green cardamom What can I do with it ?

c
cheesehead in recovery Feb 18, 2012 05:45 PM

Bought a jar from penzyeys. What can I use it for besides Turkish coffee?

  1. Professional_Amateur Apr 21, 2012 02:47 PM

    Its the nicest spice around. Bit expensive, though. I have a recipe for a couscous salad and the dressing is a mix of olive oil, lemon juice, ground cardamom, cumin and cinnamon. Its so delicious.

    1. Shrinkrap Mar 18, 2012 02:15 AM

      I love cardamom !

      http://chowhound.chow.com/topics/732378

      1. b
        blinknoodle Mar 18, 2012 12:55 AM

        For a savoury use, I use cardamom to flavour curries all the time.

        When rhubarb comes into season, I also highly recommend baked rhubarb and apples with Earl Grey Tea, cardamom, and orange zest. The flavours just work so well together.

        __
        http://tastespace.wordpress.com

        1. t
          travisfare Mar 15, 2012 11:22 AM

          I worked for a company out of India. They were celebrating one of their holidays (not sure which), but I wanted to make a gesture. I made a desert called Besan Laddu? It was sort of a round cookie made from browned chick pea flour. I used green cardamom (ground it in my coffee grinder) in the recipe. I think i did 4 different kinds. some with pistachios, some with cardamom, etc. They were quite impressed. It was really easy.

          1 Reply
          1. re: travisfare
            HillJ Mar 15, 2012 11:30 AM

            travisfare, I really enjoy Indian sweets and ladoo are one of my favorites. Once I got the hang of the dough and stove steps the rest was easy. Such interesting flavor combinations and as you said cardamom powder is one of the mainstays in Indian sweets.

            http://chefinyou.com/2009/09/besan-rava-ladoo-recipe/

            I follow the recipes on this site.

            http://chefinyou.com/2010/01/moong-da...
            Halwa is my favorite Indian dessert; especially the carrot version which also calls for cardamom powder.

          2. luckyfatima Feb 19, 2012 04:23 PM

            I love ground green cardamom (grind whole, husk included) in dairy based desserts. You can put ricotta, lime juice, cardamom powder, a dash of vanilla, and sugar/sugar substitute in a blender, then chill in a serving bowl and it sets and becomes like a delicious mousse. You can strain yoghurt or use a Fage type product and whisk in saffron strands, a splash of rose water, cardamom, and sugar/sweetener and pour into serving bowl/mini bowls, chill, then top with slivers or almonds or pistachios and you have the Indian dessert Shri Khand. You can also blend it into vanilla milkshakes. If you have sticky, extremely soft dates, you can put the dates on top of vanilla ice cream and sprinkle with ground cardamom.

            Grind it fresh as you use it for best flavor.

            1 Reply
            1. re: luckyfatima
              chefj Feb 19, 2012 05:42 PM

              The dates reminds me that you can take any sticky soft dried fruit chop to a paste with Cardamom add chopped nuts if wanted.
              Form fruit paste into balls or slab(cut into bite size squares) and dust with powdered sugar or top with Vark.
              There were stores in India that specialized in dried fruit sweets flavored in a vast beautiful array of flavors shapes and stuffings.

            2. paulj Feb 18, 2012 08:27 PM

              Pods, seeds or ground?

              12 Replies
              1. re: paulj
                p
                pine time Feb 19, 2012 09:05 AM

                If you bought pods, crush them lightly and add to rice, puddings, creamy anything. However, I wrap crushed pods and whole seeds in cheesecloth & remove before serving--crunching down on cardamom is overwhelming. Used in lots of Indian foods. Oh, I add some powdered to whipped cream, along with a touch of liquer.

                1. re: pine time
                  hotoynoodle Feb 19, 2012 09:09 AM

                  excellent tip to be able to strain them out.

                  i've used them in pound cakes and sweet and savory custards. i make a carrot/almond/cardamom custard that makes people swoony, lol.

                  1. re: hotoynoodle
                    weezieduzzit Feb 19, 2012 02:37 PM

                    Do tell! That custard sounds really interesting......

                    1. re: hotoynoodle
                      EM23 Mar 15, 2012 11:51 AM

                      Sure does! Any chance that you might share the recipe for the custard Hotoynoodle?

                      1. re: hotoynoodle
                        Tehama Apr 20, 2012 06:29 PM

                        Ohh - do share that recipe if you can! Yum!

                        1. re: Tehama
                          hotoynoodle Apr 20, 2012 09:45 PM

                          i don't have one, i kinda wing it.

                          cook carrots in well-salted water, with some added sugar in case carrots are blah, til tender. reserve a wee bit of cooking water.

                          meanwhile simmer cream with crushed cardamom in it, to infuse. do not scald or boil. let sit and cool. strain solids out.

                          whizz carrots in food pro. use a bit of the cooking water, or a splash of orange juice, if needed to make them loose.

                          make a basic custard, with the cream and eggs. stir in some almond extract. if not feeling lazy, i will whip the whites til stiff then fold into the yolks and cream. adjust for salt and pepper. i usually add a touch of orange blossom water too. careful -- it's potent.

                          cook in a water bath, low and slow.

                          it looks pretty with toasted candied almonds on top. just a hint of sweet with the savory. it's better room temp than it is hot, so perfect for entertaining.

                          1. re: hotoynoodle
                            Tehama Apr 21, 2012 10:08 AM

                            sounds delish! Thanks so much for posting; I really want to try that!

                      2. re: pine time
                        treestonerivershrub Apr 23, 2012 07:16 AM

                        That is a good tip! I use it a lot in Indian dishes, as you've suggested. But as much as I love the flavor cardamom lends to a dish, it really is overwhelming to bite into the seeds, tiny as they are.

                        On another note, cardamom is a key--and delicious--flavor in Swedish and Finnish baking, used especially in their sweet rolls. Unfortunately I can't vouch for the authenticity of any one recipe over another, but in Finnish they're called pulla and in Swedish they're called semlor. Sorry for the lack of actual recipe but I feel it's still worth posting this idea--the taste is so good you really must try it!

                      3. re: paulj
                        chefj Feb 19, 2012 09:47 AM

                        Green Cardamom refers to unbleached pods. Decorated to Seeds and Ground , well Ground seeds.

                        1. re: chefj
                          paulj Feb 19, 2012 10:02 AM

                          Penzeys only uses decorticated once in its description. http://www.vannsspices.com/Vanns-Card... uses it more.

                          1. re: paulj
                            chefj Feb 19, 2012 10:05 AM

                            Sorry I don't understand the point?

                        2. re: paulj
                          chefj Feb 19, 2012 09:49 AM

                          Sorry, spell check did me wrong. I meant Decorticated not "Decorated".

                        3. weezieduzzit Feb 18, 2012 06:39 PM

                          I used a few pods (crushed) to infuse the cream for creme brulee on Valentines Day. It was really really good!

                          1 Reply
                          1. re: weezieduzzit
                            l
                            Lady_Tenar Feb 19, 2012 01:08 PM

                            In a similar vein, I've used it to infuse panna cotta.

                            There are so many uses. If you like Indian food in particular, you'll have no problem finding them. It's often found in Ethiopian food too.

                          2. HillJ Feb 18, 2012 06:07 PM

                            I love to infuse rice pudding with it. Often add it to hot tea.
                            Lovely in shortbread cookie recipes.
                            Curried squash with a few pods is lovely.

                            1 Reply
                            1. re: HillJ
                              r
                              ratgirlagogo Feb 19, 2012 09:13 AM

                              Another vote for using it in hot tea, or iced tea for that matter. Interesting in coffee also. And in fact it's kind of an "in" cocktail ingredient at present. Many, many uses.

                              As an example of cocktail use I forgot to mention:
                              http://royalroseny.com/

                              These are flavored simple syrups - the one with the green label is cardamom - clove. I haven't tried reproducing this myself (yet!) but it seems pretty doable.

                            2. c
                              CanadaGirl Feb 18, 2012 06:02 PM

                              Throw it in when steaming rice. Maybe add some cinnamon and cloves too.
                              Check some recipes for Indian food and you should find a use for it. It is an ingredient in many garam masalas.

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