VideoNEW
Podcasts
Blogs
Watch VideoGlossary
Cardamom
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.
00:01:42 
Featured Food & Recipes
- Turkish ice-cream (dondurma)
- Turkish sausage and baked eggs (sucuklu yumurta)
- Green olive salad (yesil zeytin salatasi)
- Stuffed eggplant (patlican dolmasi)
- Lamb dumplings with yoghurt and sumac (manti)
- Fried mussels with tarator (midye tava)
- Cherry Bread Pudding (visneli ekmek tatlisi)
- Tapioca pudding with cassava and banana (che chuoi chung)
- Black Angus beef with lucky sauce (bo luc lac)
- Vietnamese dressing (nuoc cham)
Hot Tips
Flouring a cake tin
Try to use the same sort of fat as is used for the cake mixture. Smear the fat evenly all over the inside of the tin (making sure you get into the corners) using a piece of absorbent kitchen paper.
Glossary
Florets
Florets are the small, individual flower stems that make up the heads of vegetables such as broccoli and cauliflower.
