It is grown in the eastern Himalayas. Cardamom is found in Indian cooking as well as Middle Eastern cuisine. In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom spices certain desserts. Recipes using black cardamom often call for using the whole pod, with the seeds intact.
The pods are then discarded after cooking is done as chomping into the whole pod is unpleasant. If you're using green cardamom in a recipe, ideally you'd start with whole cardamom pods.
If you buy ground cardamom i. Cardamom has a strong, sweet, pungent flavor and aroma, with hints of lemon and mint. Black cardamom has a smoky note and a cooling menthol one as well. You can use powdered cardamom added directly to recipes that call for ground cardamom , but you will get more flavor by starting with the pods. Toast green cardamom pods in a dry skillet for a few minutes. Let them cool for a minute and then remove the seeds from the pods.
Save the pods to use for adding to coffee or tea for flavor. If you are using green cardamom for hot drinks such as coffee, simply grind three to four cardamom seeds along with your coffee beans and pour your hot water over as usual. Some traditions grind the whole pod, but it's fine to use the seeds only. Interestingly enough, one of the countries that consume the most cardamom is Sweden, where cardamom is employed to season everything from baked goods to hamburgers and meatloaves.
It matches well with cinnamon, nutmeg, and cloves in autumn-spiced recipes, and these spices are also included with cardamom in Indian spice mixtures, such as garam masala. Drinks from mulled wine to hot cider to eggnog will benefit from an unexpected hint of cardamom.
It will be hard to find a true substitute for the unique flavor of cardamom, but in a pinch, you can blend other warm spices to help replace it. Cinnamon will be the key, and the best blend would be equal parts of ground cinnamon and nutmeg. The pods that encase cardamom seeds have little flavor on their own, but they are a handy way to keep the seeds contained. Crushing the pod slightly helps expose the aromatic seeds inside.
Do you remove cardamom pods after cooking? If you're using cardamom to flavour dishes such as stews and curries, lightly crush the whole pod and add it to the mixture: the shell can be removed after cooking or eaten in the dish. A little cardamom goes a long way, though, so use it sparingly. What happens if you eat too much cardamom? There is concern that taking cardamom in amounts larger that food amounts might cause miscarriage.
Gallstones: Do not take cardamom in amounts greater than those typically found in food if you have gallstones. The cardamom seed can trigger gallstone colic spasmodic pain. What is a substitute for cardamom pods? In a pinch: Cinnamon or nutmeg Both cinnamon and nutmeg are each widely recommended as cardamom substitutes.
Cinnamon is the most popular of the two for use as a standalone cardamom replacement; however, nutmeg is still a popular and relatively inexpensive alternative. How much cardamom is safe per day? Most supplements recommend mg of cardamom powder or extract once or twice a day.
Can you eat whole cardamom seeds? You can eat whole pod of cardamom seeds but one seed at a time, as chances are there that you may not tolerate the strong flavour and taste you would get when you eat too many seeds at a time. Do you have to grind cardamom seeds? Fresh Ground Cardamom. Granted, it's a pain to grind your own, but the payoff is in the taste — and the aroma. Grind only as much as you need for your recipe.
Place the cardamom pods in a mortar or just put them on a cutting board and smash with a pestle to crack open the pods. As far as the flavor is concerned, it has a spicy, floral, and mildly sweet flavor with a mild hue of citrus.
These pods have sweet as well as savory flavors. For Indian cuisines, the cardamom pods are fried to optimize the flavor. Once the pods are fried, they are added to meat and veggies. On the other hand, cardamom pods are used for pastries and bread in Europe.
As far as Arabs are concerned, they offer cardamom pods with coffee as a welcoming beverage sometimes, they use cream and cardamom on the coffee. The cardamom pods have become an integral part of adding a savory flavor and aroma to sauces, pates, soups, rice, puree, stew, seafood, and chicken.
On the other hand, you can take out the seeds from the pod and use them in fresh fruit salad, rice pudding, ice cream, or custard to add a sweet flavor.
Also, one can crush the cardamom pods and flavor the curries and casseroles. The cardamom pods offer a very pungent and strong aroma if you use them in combination with fennel, ginger, cloves, and anise. Ground cardamom has a mildly sweet flavor with a unique taste. This spice comes with citrus and floral hinges and is very famous in Middle Eastern and Indian cuisines.
The ground cardamom can be used in spicy and sweet dishes to offer high-end flavor and aroma to the dishes. It can also be sprinkled on the top of tea and coffee. For Indian cuisines, ground cardamom is used in chai tea, sweet, and milk tea along with curries. As for the Middle Eastern cuisines, it is used to flavor up the coffee.
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