Cardamom

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It’s quite easy to be obsessed with the fragrant aroma of cardamom, one of the world’s oldest spices, which is native to the Western Ghats, southern India, and Sri Lanka.

With its beguiling sweet, spicy, smoky and lemony notes, cardamom has  — for centuries now— inspired many rice, meat and vegetable dishes as well as desserts and drinks from around the world.

Cardamom pods are, of course, a key ingredient to the beloved garam masala, a curry powder used in Punjabi or Northern Indian cuisine. Cardamom seeds are mixed with green coffee beans to make Arabic coffee. And in Northern Europe, white cardamom is a must for many traditional Scandinavian cookies and cakes. But the world, it seems, can’t get enough of cardamom: Google alone has 7.2 million entries for it. Ever heard of Cardamom Moscow Mule Cocktail or Coffee-Cardamom Crème Brulee? Well, now you have.

Known as  “the queen of spices,” cardamom is a member of the ginger family.

For more information about cardamom, including its history and recipes, check out the following websites:

Plant Cultures

Serious Eats 

The Perfect Pantry

Huffington Post

 

 

 

 

 

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