Review of Short Phrases and Links|
This Review contains major "Cardamom"- related terms, short phrases and links grouped together in the form of Encyclopedia article.
- Cardamom is used in many sweet dishes and in meat preparations.
- Cardamom is a pungent aromatic spice.
- Cardamom is an expensive spice, third only to saffron followed by vanilla.
- Cardamom is a spice native to the Middle East, North Africa, and Scandinavia.
- Cardamom is a dried, unripened fruit from a perenial plant.
- By 3000 B.C. turmeric, cardamom, pepper and mustard were harvested in India.
- Ground white cardamom is a popular ingredient in Scandinavian cuisine, especially in baked goods like stollen or butter cookies, and in fruit sauces.
- Be frugal when using cardamom - a little goes a long way.
- There are three kinds of cardamom black, green and white.
- Cardamom, one of the oldest spices, originates in the tropical forests of Sri Lanka.
- Brown cardamom is a similar spice that Indians use in savory dishes.
- Cardamom - Aromatic spice used in Indian cooking.
- The spices commonly used include cardamom, cinnamon, cloves, bayleaves, and peppercorn.
- Other fragrant spices added are cardamom, clove, cinnamon and star anise.
- It is used in both western and Indian cookery, in cakes, buns, ketchup, pickles, in pulaos(rice dish) with cardamom and clove, etc.
- The aroma of cardamom is strong and penetrating yet fruity and mellow.
- Cardamom has a unique, strong, almost lemony flavor and aroma.
- It is the subtle and delicate blending of spices such as turmeric, cardamom, ginger, coriander, nutmeg and poppy seed.
- Kerala is also noted for its spices: cardamom, cloves, nutmeg, coriander, mustard, anis, caraway, fenugreek and asafoetida are exported worldwide.
- Remove. Place cooked vermicelli in a serving dish, sprinkle with cardamom and nutmeg powder and top with almonds and kismis.
- Substitutes: brown cardamom, equal parts ground nutmeg and cinnamon, equal parts ground cloves and cinnamon, nutmeg or cinnamon.
- It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom and winged Java cardamom.
- In sweet dishes, cardamom, cinnamon, nutmeg, saffron and rose petal essence are used.
- Nutmeg, cardamom, saffron and rose petal essence are often used in the making of Indian desserts or sweets.
- There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom.
- Black cardamom is one of the ingredients in the Garam Masala of North India, a very extensively used spice blend in India when entertaining.
- Another very important spice is garam masala which is usually a powder of five or more dried spices, commonly comprising cardamom, cinnamon and clove.
- Along with green cardamom, it is an essential ingredient in garam masala (which is a blend of mixed spices).
- Cardamom (Elaichi) is used for its pods.
- Cardamom pods are generally green but are also available in bleached white pod form.
- Examples of this type of spice are whole cloves, cardamom pods, cinnamon sticks and bay leaves.
- Cardamom pods come from plants in the ginger family.
- Whole Cardamom pods come from India while the decorticated seeds are imported from Guatemala.
- Indian cooks tend to prefer the delicate flavor of unbleached green cardamom.
- Green cardamom is what you want for chai.
- The pale green cardamom pods are the most common form and contain tiny black seeds.
- The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume.
- You can also buy cardamom without the pods, called cardamom seeds = decorticated cardamom, but the unprotected seeds lose flavor quickly.
- It is the best to buy cardamom seeds still encased in their natural flavour --- protecting pods, which can discard after you remove the seeds.
- Large cardamom is the dried fruit of a perennial herbaceous plant.
- The dried fruit of a herbaceous perennial, cardamom is grown mainly in Kerala, Tamilnadu and Karnataka, on the slopes of the Western Ghats.
- Whisk it along with the labneh and cardamom powder till smooth and creamy.
- Amarkhand = Mango Shrikhand a pinch of cardamom powder.
- One of the most ancient spices, cardamom is widely cultivated on the Malabar Coast of India, Guatemala, Tanzania, and Vietnam.
- Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom.
- One can eat kulfi plain as is or it can be garnished with ground cardamom, saffron, or pistachio nuts.
- However, high-quality ground cardamom is often more readily (and cheaply) available, and is an acceptable substitute.
- It is generally prepared as masala chai, tea with a mixture of spices such as cardamom, cloves, cinnamon, and ginger boiled with milk.
- Ground cardamom is an ingredient in many Indian curries, and is a primary contributor to the flavour of masala chai.
- Common spices in chai are cardamom, cloves, cinnamon, ginger, pepper, and allspice.
- The preparation is sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally garnished with chopped nuts.
- Sprinkle with powdered cardamom and nutmeg, raisins and almonds and serve.
- Add cardamom powder.
- Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".
- Cardamom can also be spelled Cardamon and in India is popularly known as elaichi.
- Sago cardamon - A powdery starch obtained from the trunks of certain sago palms and used in Asia as a food thickener plus cardamom.
- Cardamom has a sweet, spicy and highly aromatic flavour, slightly reminiscent of eucalyptus.
- Cooking > Foods > Herbs > Spices
- Golden Triangle Tour > India > Indian Cuisine
- Science > Biology > Botany > Plants
- Glossaries > Glossary of Indian Cuisine /
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