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  Encyclopedia of Keywords > Cooking > Foods > Herbs > Spices > Cardamom   Michael Charnine

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  1. Cardamom is used in many sweet dishes and in meat preparations.
  2. Cardamom is a pungent aromatic spice. (Web site)
  3. Cardamom is an expensive spice, third only to saffron followed by vanilla.
  4. Cardamom is a spice native to the Middle East, North Africa, and Scandinavia. (Web site)
  5. Cardamom is a dried, unripened fruit from a perenial plant.


  1. By 3000 B.C. turmeric, cardamom, pepper and mustard were harvested in India.
  2. Ground white cardamom is a popular ingredient in Scandinavian cuisine, especially in baked goods like stollen or butter cookies, and in fruit sauces. (Web site)
  3. Be frugal when using cardamom - a little goes a long way. (Web site)
  4. There are three kinds of cardamom black, green and white. (Web site)
  5. Cardamom, one of the oldest spices, originates in the tropical forests of Sri Lanka.


  1. Brown cardamom is a similar spice that Indians use in savory dishes. (Web site)
  2. Cardamom - Aromatic spice used in Indian cooking. (Web site)


  1. The spices commonly used include cardamom, cinnamon, cloves, bayleaves, and peppercorn. (Web site)
  2. Other fragrant spices added are cardamom, clove, cinnamon and star anise.
  3. It is used in both western and Indian cookery, in cakes, buns, ketchup, pickles, in pulaos(rice dish) with cardamom and clove, etc. (Web site)


  1. The aroma of cardamom is strong and penetrating yet fruity and mellow. (Web site)
  2. Cardamom has a unique, strong, almost lemony flavor and aroma. (Web site)


  1. It is the subtle and delicate blending of spices such as turmeric, cardamom, ginger, coriander, nutmeg and poppy seed. (Web site)
  2. Kerala is also noted for its spices: cardamom, cloves, nutmeg, coriander, mustard, anis, caraway, fenugreek and asafoetida are exported worldwide. (Web site)
  3. Remove. Place cooked vermicelli in a serving dish, sprinkle with cardamom and nutmeg powder and top with almonds and kismis.


  1. Substitutes: brown cardamom, equal parts ground nutmeg and cinnamon, equal parts ground cloves and cinnamon, nutmeg or cinnamon.
  2. It is often adulterated and there are many inferior substitutes from cardamom-related plants, such as Siam cardamom, Nepal cardamom and winged Java cardamom.

Rose Petal Essence

  1. In sweet dishes, cardamom, cinnamon, nutmeg, saffron and rose petal essence are used.
  2. Nutmeg, cardamom, saffron and rose petal essence are often used in the making of Indian desserts or sweets.

Black Cardamom

  1. There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom. (Web site)
  2. Black cardamom is one of the ingredients in the Garam Masala of North India, a very extensively used spice blend in India when entertaining.

Garam Masala

  1. Another very important spice is garam masala which is usually a powder of five or more dried spices, commonly comprising cardamom, cinnamon and clove.
  2. Along with green cardamom, it is an essential ingredient in garam masala (which is a blend of mixed spices).


  1. Cardamom (Elaichi) is used for its pods. (Web site)
  2. Cardamom pods are generally green but are also available in bleached white pod form.
  3. Examples of this type of spice are whole cloves, cardamom pods, cinnamon sticks and bay leaves.
  4. Cardamom pods come from plants in the ginger family. (Web site)
  5. Whole Cardamom pods come from India while the decorticated seeds are imported from Guatemala.

Green Cardamom

  1. Indian cooks tend to prefer the delicate flavor of unbleached green cardamom.
  2. Green cardamom is what you want for chai. (Web site)
  3. The pale green cardamom pods are the most common form and contain tiny black seeds.

Cardamom Seeds

  1. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. (Web site)
  2. You can also buy cardamom without the pods, called cardamom seeds = decorticated cardamom, but the unprotected seeds lose flavor quickly. (Web site)
  3. It is the best to buy cardamom seeds still encased in their natural flavour --- protecting pods, which can discard after you remove the seeds. (Web site)


  1. Large cardamom is the dried fruit of a perennial herbaceous plant.
  2. The dried fruit of a herbaceous perennial, cardamom is grown mainly in Kerala, Tamilnadu and Karnataka, on the slopes of the Western Ghats.

Cardamom Powder

  1. Whisk it along with the labneh and cardamom powder till smooth and creamy.
  2. Amarkhand = Mango Shrikhand a pinch of cardamom powder.


  1. One of the most ancient spices, cardamom is widely cultivated on the Malabar Coast of India, Guatemala, Tanzania, and Vietnam.
  2. Indian cardamom is known in two main varieties: Malabar cardamom and Mysore cardamom.

Ground Cardamom

  1. One can eat kulfi plain as is or it can be garnished with ground cardamom, saffron, or pistachio nuts.
  2. However, high-quality ground cardamom is often more readily (and cheaply) available, and is an acceptable substitute.


  1. It is generally prepared as masala chai, tea with a mixture of spices such as cardamom, cloves, cinnamon, and ginger boiled with milk.
  2. Ground cardamom is an ingredient in many Indian curries, and is a primary contributor to the flavour of masala chai.
  3. Common spices in chai are cardamom, cloves, cinnamon, ginger, pepper, and allspice. (Web site)

Powdered Cardamom

  1. The preparation is sweetened with jaggery or sugar, flavoured with powdered cardamom seeds and finally garnished with chopped nuts.
  2. Sprinkle with powdered cardamom and nutmeg, raisins and almonds and serve.

Add Cardamom

  1. Add cardamom powder.
  2. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar".


  1. Cardamom can also be spelled Cardamon and in India is popularly known as elaichi. (Web site)
  2. Sago cardamon - A powdery starch obtained from the trunks of certain sago palms and used in Asia as a food thickener plus cardamom.


  1. Cardamom has a sweet, spicy and highly aromatic flavour, slightly reminiscent of eucalyptus.


  1. Cooking > Foods > Herbs > Spices
  2. Shimla Tour > India > Indian Cuisine
  3. Science > Biology > Botany > Plants
  4. Glossaries > Glossary of Indian Cuisine /
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  Short phrases about "Cardamom"
  Originally created: June 06, 2008.
  Links checked: March 30, 2013.
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