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Indian Name
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.
Typically, for a two-person dish, use a teaspoon of cardamom.
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.
If heating in oil, let the seeds swell a bit. Try not to surprise guests with whole cardamoms in the dish.
Cardamom powder or cloves. Of course, cloves taste different.
Cardamom is used as a breath-freshener, but it is said that excessive use thins the blood.

Anand Natrajan
Thu Dec 19 15:13:35 EST 1996