Package weight: 1 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.
Decorticated means the seed has been separated from the shell of the seed pod. Include the whole seeds in your spice collection. The uses are endless.
*Flavor hot drinks such as tea, coffee, apple cider and mulled wine; fruit punches and milk punches.
*Add to homemade pickles, relishes and chutney.
*Include with other spices in marinades for meats.
*Simmer in oil with other whole spices to make your own flavored oil (tarka) for cooking.
*Boil in Turkish coffee preparations.
*Add to stir-fries and curry dishes.
RECIPE: Cardamom Apple Tart
1/2 stick butter, not margarine, melted
1/4 cup light brown sugar
1/2 teaspoon WHOLE DECORTICATED CARDAMOM SEED
4 apples; peeled, cored and sliced lengthwise
1 9-inch pie dough pastry
In a 9-inch pie a cast iron skillet, pour in butter. Scatter sugar and CARDAMOM SEEDS. Place apple halves cut side down on top of sugar and CARDAMOM. Heat over low heat until butter/sugar bubbles. Cook this way for 5 minutes.
Cover with pie pastry, tuck in edges and place in a 425 degree oven. Bake 30 minutes, or until pastry is lightly browned.
Remove from oven and allow to sit for 30 minutes before serving. Invert over serving platter, loosen apples from bottom of pan with a heat-proof spatula and lift skillet off.
*Serve with ice cream, vanilla yogurt or whipped cream.
Yield: 8 servings
RECIPE: Cardamom Tea
1 tablespoon DRIED ORANGE PEEL
1/2 teaspoon WHOLE DECORTICCATED CARDAMOM SEED
6 cups water
2 family-sized tea bags or 5 teaspoons black or green tea of choice
Simmer spices in water for 5 minutes. Remove from heat and add tea; stir, cover and steep for 10 minutes.
Strain and serve, hot or iced.
*Serve sweetened with palm sugar and milk.
Yield: 6 servings