Cardamom

Indian Name

Elaichi

Notes

Cardamom is a very versatile spice that can be used in beverages, desserts and main courses. Cardamom is a much-neglected spice. Stronger flavoured than cloves, it can be used in desserts and main course, just as clove is. Flans, rice puddings, porridges, etc. taste much better with a dash of cardamom. Add whole cardamoms to flavour tea drunk with milk.

Quantity

Typically, for a two-person dish, use a teaspoon of cardamom.

Preparation

If using only seeds, use freshly ground, either before or after mild heating in oil. If using seeds in desserts, grind finely. If using whole either in beverages or main dishes, ensure the pod cracks a bit.

Caution

If heating in oil, let the seeds swell a bit. Try not to surprise guests with whole cardamoms in the dish.

Alternative

Cardamom powder or cloves. Of course, cloves taste different.

Miscellaneous

Cardamom is used as a breath-freshener, but it is said that excessive use thins the blood.