ingredient of
the month
the month
From my family's recipe
book - to your table!
book - to your table!
Homemade Indian Cooking with Carla
The Spice Route
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Green
cardamom
cardamom
Green cardamom, or "elaichi" is also known as the
"queen of spices". A key commodity in the spice trade,
Portuguese, French, Dutch and British merchants vied
with each other to control monopoly of lucrative trade in
cardamom pods. The best cardamom in the world is
grown in the south Indian state of Kerala.
Green cardamom pods contain 10 or more hard dark
brown seeds that have a sweet flavor and a mild, aroma.
A stronger, more poignant flavor is released as soon as
they are crushed, or cooked in dishes
"queen of spices". A key commodity in the spice trade,
Portuguese, French, Dutch and British merchants vied
with each other to control monopoly of lucrative trade in
cardamom pods. The best cardamom in the world is
grown in the south Indian state of Kerala.
Green cardamom pods contain 10 or more hard dark
brown seeds that have a sweet flavor and a mild, aroma.
A stronger, more poignant flavor is released as soon as
they are crushed, or cooked in dishes
Cooking with Cardamom: Cardamom is largely used to flavor milky Indian sweets
and desserts, but is also used to flavor curries, steamed rice dishes like pulaos, and
tea or "chai" (see recipe below). Cardamom is a key ingredient in the powdered
spice called "garam masala", that is often used to flavor meat dishes. In many other
parts of the world, it is used in spiced cakes and breads. Cardamom powder should
ideally be made fresh. All it takes is a whack of the knife over the pods to release the
brown seeds, which then can be ground into a powder in a coffee grinder or food
processor. Cardamom should be stored whole, in a cool, dark place.
Medicinal Uses: Cardamom is used to relieve stomach disorders and heartburn,
and is also boiled in a tea to relieve headaches. Many Indians chew cardamom
seeds after richly flavored meals to freshen their breath, and as a digestive.
Recipe for "chai" or spiced tea (makes 2-4 cups of chai)
2 teabags (English breakfast)
3 cups of water
2 teaspoons sugar
2 cardamom pods
2 cloves
1 (1-inch) piece of cinnamon
1/2 cup whole milk (optional)
Method: Boil the tea bags in the water with the cardamom, cloves and cinnamon
until the mixture is reduced to half. Add the sugar and the milk, heating it through.
Strain into cups and serve with cookies (known as "biscuits" in India)!
and desserts, but is also used to flavor curries, steamed rice dishes like pulaos, and
tea or "chai" (see recipe below). Cardamom is a key ingredient in the powdered
spice called "garam masala", that is often used to flavor meat dishes. In many other
parts of the world, it is used in spiced cakes and breads. Cardamom powder should
ideally be made fresh. All it takes is a whack of the knife over the pods to release the
brown seeds, which then can be ground into a powder in a coffee grinder or food
processor. Cardamom should be stored whole, in a cool, dark place.
Medicinal Uses: Cardamom is used to relieve stomach disorders and heartburn,
and is also boiled in a tea to relieve headaches. Many Indians chew cardamom
seeds after richly flavored meals to freshen their breath, and as a digestive.
Recipe for "chai" or spiced tea (makes 2-4 cups of chai)
2 teabags (English breakfast)
3 cups of water
2 teaspoons sugar
2 cardamom pods
2 cloves
1 (1-inch) piece of cinnamon
1/2 cup whole milk (optional)
Method: Boil the tea bags in the water with the cardamom, cloves and cinnamon
until the mixture is reduced to half. Add the sugar and the milk, heating it through.
Strain into cups and serve with cookies (known as "biscuits" in India)!
