Cardamom pods: Difference between revisions
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|description=Plant name: Elettaria cardamomum Indian name: | |hashtagrev=12032020 | ||
|description=Plant name: Elettaria cardamomum Indian name: Elaichi Cardamom has a strong, unique taste, with an intensely aromatic fragrance | |||
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[[Image:Black_and_green_cardomoms.jpg|thumb|right|300px|Black and green cardomoms]] | [[Image:Black_and_green_cardomoms.jpg|thumb|right|300px|Black and green cardomoms]] | ||
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Revision as of 18:04, 2 March 2016
Plant name: Elettaria cardamomum
Indian name: Elaichi
Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, such as in the Finnish sweet bread pulla. It is one of the most expensive spices by weight, and little is needed to impart the flavour. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavour. However, high quality ground cardamom is often more readily (and cheaply) available, and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.
Remove the seeds from the pod and grind then with a coffee grinder when you need them.
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