Cardamom is another delicious spice generally used to make desserts and enhance curry in Indian cooking.
The cardamom is considered a flavoring agent in cooking; conversely, it balances the flavors of different spices. Additionally, it enhances the overall character of the dish.
It has a robust and rich flavor. A single pod is more than enough for a curry made to serve four people. In South Indian cooking, it is included mainly in the deserts and making spicy curries, like Kashmiri pulao and Rasmalai.
The origination
Cardamom has an intense fragrance and is one of the most expensive spices, like saffron and vanilla. It is cultivated mainly in the southern part of India, especially in the regions of Western guards.
And slowly introduced to other parts of the world. It is no surprise that this has been used in Indian cooking for thousands of years and plays a vital role in Ayurvedic medicine as well.
It's appearance
It has a thin, rich, greenish outer skin and around ten black seeds. The skin and seeds are flavorful and are used in Indian cuisine.
Types
There are two types available in the market. They are green and black.
Green cardamom: This variety is widely available in South Indian and North Indian cooking as a flavor booster. It is now available worldwide. If recipes merely mention cardamom, they only refer to the green variety.
The black cardamom is from a different plant, looks dark, and is slightly more significant than the green ones. Its flavors are entirely different from those of the earlier ones. It is used to make curries in North Indian style.
Substitutions
This has a unique and distinct rich flavor. It is tough to substitute cardamom for its taste. However, it can be replaced with vanilla extract for its rich aroma. This is just the aromatic substitution for the recipe, not an ingredient substitution.
How to grind
The simple mortar and pestle do a great job of grinding the cardamom; this is the most trusted way to achieve the best results. Add a couple of cardamoms to the mortar and pestle, then crush them until they become a fine powder.
If you want an easy way to include cardamom, you can tear the pod, add the skin, and mix. Finally, remember to discard the skin before serving.
Ground spice is excellent for immediate use because it loses its flavor quickly. So, I suggest grinding just before using it.
Cardamom pods vs. ground cardamom
Pods are more comfortable to store for a long time. In a sealed condition, they can be stored for more than a year. The ground cardamom loses its rich, elegant flavor over time. Roughly seven pods of cardamom are equal to one teaspoon of ground cardamom.
I bought this fragrant spice directly from the farm in India and kept it in my freezer in an airtight container. I've been using it for almost three years, and it is still fresh and has the same beautiful flavor.
Where to buy
You can buy good-quality fresh cardamom from Indian and Asian specialty stores like Wegmans, Whole Foods, or online shops.
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