The most common form of cardamom - green cardamom - is used as a flavoring, mainly for coffee and tea. In some Middle Eastern countries, coffee and cardamom are often cooked and ground together in a mihbaz, an oven using wood or gas, and in a wooden mortar to produce mixtures
The most common form of cardamom - green cardamom - is used as a flavoring, mainly for coffee and tea.
In some Middle Eastern countries, coffee and cardamom are often cooked and ground together in a mihbaz, an oven using wood or gas, and in a wooden mortar to produce mixtures that are as much as forty percent cardamom. In some cultures, the grinding is ritualized and accompanied by singing and dancing.
All the different cardamom species and varieties are used mainly as cooking spices and as Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, such as in the Finnish sweet-bread pulla It is one of the most expensive spices by weight, and little is needed to impart the flavor. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available, and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.
| HEIRLOOM ? | Yes |
|---|---|
| Organic/natural ? | Organic/Natural: Yes |
| Edible ? | Edible |
| Medicinal Plant ? | Medicinal Plant: Yes |
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| Delivery Option | Processing Time | Notes |
|---|---|---|
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