Cardamom - The Forgotten Spice
Many people have either never heard of Cardamom or have never tried it. CardamoM can also be spelled CardamoN - both are correct. Cardamom is native to India and is the third most expensive spice in the world (after saffron & vanilla).
I use Cardamom when I cook curry and I just love it! However, my mother-in-law said that her Swedish mom & grandmother used Cardamom in many of their Swedish baked goods (I will be sharing one of those recipes with you in a few weeks).
To me Cardamom has a peppery taste with a hint of cloves & a little cinnamony flavor - It is worth trying if you haven't tried it before!
It is cheaper to buy Cardamom in the pod than to buy already ground. I use the entire pod when I am cooking most curry dishes but when I bake with Cardamom I peel the pod away & separate the black seeds (see picture below). After that I use a rolling pin to grind the seeds for baking (see the top picture above) (you may also use a mortar & pestle or a coffee grinder for this step).
Cardamom is also healthy - it aids in digestion, stimulates the metabolism, has detoxifying properties, improves blood circulation to the lungs and can help if you have a sore throat (again - I'm not a doctor - please see my "disclaimer" at the bottom of this post).
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