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Cardamom
Cardamom
(frequently misspelled and mispronounced "cardamon") is the
common name for certain plant species native to
India and
southeastern
Asia, and
for their aromatic seeds (see Ginger).
The true cardamom has large leaves and white flowers with blue stripes and yellow borders;
it grows to about 3 m (about 10 ft) in height. The fruit is a small capsule with 8 to 16
brown seeds; the seeds are used as a spice.
Scientific
classification: Cardamom belong to the family Zingiberaceae. The true cardamom is
classified as Elettaria cardamomum.
 "Cardamom," Microsoft® Encarta® Online Encyclopedia 2000
http://encarta.msn.com © 1997-2000 Microsoft Corporation. All rights reserved.
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Recipes
View recipes that feature
cardamom
Buy
Cardamom
Green cardamom pods
Brown (black) cardamom pods
More Cardamom
Recipes
Coffee Cardamom Petits Pots
de Creme
Cardamom Coffee Cake |
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Cardamom Spice Blend
BowlFood Cookbook
- Use this mixture in a warm carrot or squash soup.
I N G R
E D I E N T S
2
tablespoons ground cardamom, preferably freshly ground
1 tablespoon ground turmeric
1 tablespoon ancho chili powder
1 1/2 teaspoons ground cinnamon
I N
S T R U C T I O N S
Combine all the spices in a
dry medium skillet over medium heat and heat, shaking the pan continuously
to prevent burning, until the spices are fragrant and just beginning to
smoke, 1 to 2 minutes. Transfer the spices to a bowl to cool. Use
immediately, or store in an airtight container in a cool, dry place for up
to 2 months.
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