gypsy

An extremely flavorful and ancient spice native to India, cardamom's use has spread throughout the world, with nearly every culture having its own distinctive use for the flavorful seeds. In India, where both green and black cardamom are used, it is an important ingredient in meat and vegetable dishes. In parts of the Middle East the seeds are mixed with green coffee beans before brewing. In Northern Europe (especially Scandinavia) white cardamom is used to season baked goods such as Christmas stollen, cakes, cookies, muffins and buns. Green cardamom is preferred in India and the Middle East.

Cardamom is a pod consisting of an outer shell with very little flavor and tiny inner seeds with intense flavor. Fancy white and green pods have no splits or cracks in the shell, so the flavor keeps well. Stored in a glass jar, cardamom pods will stay fresh indefinitely. Shelled or decorticated cardamom seeds are inexpensive and flavorful, but sometimes need to be crushed or ground before use. Ground cardamom has an intensely strong flavor and is easy to use, especially in baking, where the fine black powder is desirable. Black cardamom, long a staple in African cooking, was originally used in India as a cheap substitute for green cardamom pods. Black cardamom has a uniquely smoky flavor and has developed its own following over the years.

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Choked

Cardamom sounds like a spice I am not familiar with. I am wondering if it is known by any other name. I noticed that it is widely used in meats and baking.

gypsy

I'm not aware of any other name, but cardamom is used quite often in Indian cooking. Probably in other Far Eastern cuisines too - maybe Burmese, Thai, Vietnamese.

__________________
"Please, sir - may I have some more?"

barefoot_mom

We love cardamom here. My husband is from the Middle East and likes it in his stews, coffee and tea. I also love it in my tea (I don't like coffee - blek!). We buy the green kind usually because it's easily available and cheaper. It's also smaller than the black kind.

Word to the wise, if you come across one on your plate, push it to the side, don't bite it. They are bitter if bitten.