Cardamom Pods 38g

The black cardamom can be used as whole pods, seeds, or grounded form, and is usually cooked in a little oil to bring out all of the tastes and aromas. The pods can be partially smashed before added to a dish to expose the seed, and seeds can be ground with a mortar and pestle. Cardamom is used to spice both sweet and savory dishes. It is widely used in Indian, Middle Eastern, Arabic, and Swedish cuisine. Cardamom is found in the garam masala spice mixture that seasons meat and vegetable dishes, and in hot beverages such as masala chai and Turkish coffee. In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries. In Middle Eastern recipes, ground cardamom spices certain desserts. It’s smoky flavour element makes it more appropriate for savory dishes, but it is used in sweet dishes as well in southern India. 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 intact pod is unpleasant. Interestingly enough, one of the countries that consumes the most cardamom is Sweden, where cardamom is employed to season everything from baked goods to hamburgers and meatloaves. It also figures in pastries, especially in the Scandinavian countries, where it is also used as a flavouring for coffee and tea. It matches well with cinnamon, nutmeg, and cloves in autumn-spiced recipes, and these spices are also included with cardamom in Indian spice mixtures.