Package weight: .5 ounce
Cardamom is the seed from a perennial plant of the Ginger family of plants. Native to India, it is cultivated today in Sri Lanka, India, Cambodia and Guatemala.
The whole pod is used in many cuisines around the world.
*Simmer in oil with other whole spices to make tarkas for seasoning a variety of food.
*Include in pickling blends.
*Flavor hot beverages such as coffee, tea and tisanes.
*Use along with a variety of whole spices for boiling shellfish and flavoring fish stocks.
*Infuse in wine, brandy and hard spirits to make perfumed liqueurs.
*Use in marinades and sauces for meats.
*Flavor fruit punches and mulled wines.
RECIPES: Indian Yogurt Chicken
2 cups whole milk plain yogurt
1/2 bunch fresh cilantro, chopped
1 tablespoon CORIANDER SEED POWDER
1/2 teaspoon CUMIN SEED POWDER
1 teaspoon HIMALAYAN PINK SALT
2 tablespoons CRYSTALIZED GINGER, minced
2 pounds chicken parts, skin removed
1/4 cup cooking oil
2 1″ CINNAMON STICKS
6 WHOLE GREEN CARDAMOM PODS
10 WHOLE CLOVE BUDS
1 onion, halved and sliced
Whisk together the yogurt, cilantro, coriander, cumin, salt and ginger; set aside.
Heat the oil in a skillet over low heat. Add the cinnamon, cardamom and cloves. Stirring constantly, simmer the spices in the oil for 5 minutes. Do not let the spices brown or burn, or they will be bitter and ruined. If this happens, start over with lower heat. Lift the spices out with a slotted spoon, discard and immediately add the onion. Raise the heat to medium and cook until golden.
Add the chicken and cook until brown on all sides. Stir in the yogurt mixture and simmer, covered for 20 minutes. If the gravy is too thin at this point, uncover and cook until reduced and thickened.
*Serve with rice.
*Include legumes such as chickpeas, lentils, mung beans or yellow split peas.
Yield: 6-8 servings
RECIPE: Red Lentil Soup From Bombay
1 onion, chopped
1 sweet red bell pepper, chopped
2 cloves garlic, minced
1 15-ounce can stewed tomatoes
3 WHOLE GREEN CARDAMOM PODS
1 1″ CINNAMON STICK
1 2-inch piece DRIED SLICED TURMERIC
1 teaspoon WHOLE CUMIN SEED
1 cup red lentils
4 cups water
1 15-ounce can coconut milk
Juice of half a large lime, or 1 whole small lime
Place the onions, bell pepper, garlic, tomatoes, CARDAMOM, CINNAMON, TURMERIC, CUMIN, lentils and water in a soup kettle. Bring to a boil, lower heat to medium and cover. Cook for 20 minutes, or until lentils are tender.
Remove from heat, fish out the CARDAMOM, CINNAMON and TURMERIC and discard. Cool the soup somewhat and process in a blender or food processor to puree. Strain and return to kettle. Stir in the coconut milk and lime juice. Season with salt if necessary and heat before serving. Do not boil again.
*Serve with bowls of rice on the side along with a cucumber-yogurt salad.
*Garnish with fresh chopped parsley, chives or cilantro.
Yield: 6 servings
RECIPE: Fragrantly Spiced Rice
1/2 stick butter, not margarine
1 onion, finely chopped
1 clove garlic, minced
4 WHOLE GREEN CARDAMOM PODS
1 1″ CINNAMON STICK
1 large WHOLE BAY LEAF
1 cup Basmati rice
1 10-ounce can vegetable broth + 1 soup can water
1/4 cup CRYSTALIZED GINGER, minced
1 large pinch SAFFRON THREADS, crumbled
Saute the onion and garlic in the butter until tender. Stir in the CARDAMOM, CINNAMON and BAY LEAF; cook while stirring for 2 minutes.
Add the rice and cook while stirring for 2 more minutes. Pour in the broth and water; add the GINGER and SAFFRON. Stir well, cover and cook over low heat for 15-20 minutes, or until the rice is tender and all the broth is absorbed.
*Serve with your favorite curry dish.
*Great with roasted meats.
Yield: 4 servings