WHAT IS IT?
Elettaria cardamomum, commonly known as true cardamom, becomes a convenient culinary addition to recipes, without needing to crack the pods.
The flavor are piney, a bit peppery with an aroma that is both a bit pungent and fragrant citrus. Chai tea’s pop comes largely from cardamom pods.
It is cultivated widely in tropical regions and reportedly naturalized in Réunion, Indochina and Costa Rica. Also grown in Nepal, Vietnam, Thailand, Sri Lanka and Central America.
- Used in tea infusions, such as spiced chai
- Thrown into soups and broths for deeper, richer flavors
- A key ingredient in many curry recipes
- Swedish Cardamom Rolls (Kardemummabullar)
A FEW IMPROVISATIONAL RIFFS:
- Ground cardamom can be a fun aromatic in sweet muffins
- Put in the cavity of an acorn squash during the smoking for a little amazing
- Infused into homemade cheese
- A cool twist, with a little citrus in custard or rice puddings
In India, the states of Sikkim and Kerala are the main producers of cardamom; they rank highest both in cultivated area and in production. It was first imported into Europe around 1300 BC, and brought to Scandinavia by Vikings.
- True cardamom
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