Flavor description
Cardamom (Elettaria cardamomum) comes from the same family as ginger and turmeric, but whereas those are edible rhizomes, cardamom is the seed pod of a tropical plant. The best pods will be pale, sage green and have sticky black seeds inside. They are intensely aromatic and have an orangey, slightly camphorated flavor that works well in sweet and savory dishes. In India, cardamom is important in many spice mixtures, especially garam masala, and some Arabic countries add ground cardamom to coffee. Scandinavians use cardamom in sweet breads and cakes.
How to use
Try cardamom in rice dishes; with orange, lemon, or lime; and with fish, chicken, and pork. It's delicious with such root vegetables as carrots, parsnips, and sweet potatoes.
Cardamom's essential oils are volatile, so ground cardamom's flavor dissipates quickly. Bruise whole pods before using to allow the flavor to escape--press down on them with the blade of a knife until the pod opens. If the seeds are dry and light brown, they are old and have lost their flavor and aroma. Discard those pods.
How to find
Cardamom is available ground and whole (pods). Look for it in the spices aisle of your local supermarket. Or, buy online at www.spicehunter.com or www.ChefShop.com.
Related Recipes
Cardamom Banana Bread with Pistachios
Indian Bread Pudding with Cardamom Sauce
Glazed Pork
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