An aromatic spice from southwestern India. The spice has a pungent aroma and a warm, spicy-sweet flavour and is widely used in Scandinavian and East Indian cooking. Cardamom is better bought in the pod as the ground seeds soon lose their flavour. Remove the seeds and grind them or grind the whole pod, quickly done with a pestle and mortar. If using cardamom to flavour dishes such as stews and curries, lightly crush the whole pod and add it to the mixture: the shell will disintegrate while the dish cooks. Be frugal when using cardamom - a little goes a long way. In Indian cooking, black cardamom has a smoky flavour and is integral for Rogan Josh. The green is used more in desserts and sweets and is an important ingredient in Garam Masala.
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Slowly cook a variety of berries to make a berry soup dessert. In Finland the stewed fruit is often thickened with a little cornstarch or potato starch.
Unrefined molasses; characterized by an especially strong taste and greater nutrient value.