Cardamom |
- Origin Cardamom has a distinctive pungent aroma and it is part of many different world cuisines, especially East Indian, Scandinavian, Arabic and Central African. It is the second most expensive spice. Saffron is the only one that costs more. Cardamom had been known since ancient time. Some researchers propose that it grew in the legendary Hanging Gardens of Semiramis (Hanging Gardens of Babylon). Arabian merchants introduced it to Greek and Romans. The most useful form of cardamom is pods of green or white colour. Inside of each pod are about 20 small black sticky seeds. If you cannot find whole pods use the ground cardamom available in grocery stores. White cardamom is green cardamom that has been chemically bleached. Avoid using white pods as bleaching can remove flavour and aroma.
- Varieties
- Flavour
- Usage
- Amount
- Combinations and substitutes
- Storage |
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