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CardamomCopyRight ©http://seekate.com From:http://www.seekate.com/Cardamom.shtml An aromatic spice indigenous to south India and Sri Lanka, cardamom seeds come from a plant belonging to the ginger family. They' re contained in small pods about the size of a cranberry.Cardamom pods are usually green in colour, but they' re sometimes bleached white, although the flavour remains the same. You may also come across brown or black ' cardamom' , which are slightly larger and have a different flavour and aroma. They add a smoky note to cooked foods and are more frequently used with meat than with vegetable dishes. Cardamom has a wonderful aroma and an enticing warm, spicy-sweet flavour. It' s widely used in Indian cooking and in Scandinavian baking.Cardamom can be bought in the pod, as seeds or ground but, as the ground seeds soon lose their flavour, it' s preferable to use the pods, either removing the seeds and grinding them or grinding the whole pod - quickly done with a pestle and mortar. If you' re using cardamom to flavour dishes such as stews and curries, lightly crush the whole pod and add it to the mixture: the shell can be removed after cooking. Cardamom also has an affinity with chocolate. A little cardamom goes a long way, though, so use it sparingly.Orange, lemon and cardamom puddingChocolate and cardamom rice pudding with caramelised bananas
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