What is Cardamom? Where to use?

Hello Dear Friends,

Curious about you before Mahleb ve nutmeg I shared information about After this sharing, there was so much different information about Muscat that I loved it. I will update the muscat post again at the first opportunity.

Cardamom It is a spice I use in jams, coffee and some pastries, and I learned about its use in cooking at cooking school (when cooking chicken and rice). Cardamom is an Indian spice used in India for over 2000 years, an almost essential spice blend of Indian cooking. 'Garam Masala'one of the essentials.

Cardamom, a ginger family, has an intense aromatic scent and a pleasant taste. All the flavor of the spice is in its seeds, so you should only use the seeds inside, not the outer shell you see. Since it loses its aroma very quickly, you need to buy it as a seed, store it in an airtight container and crush it right before using it.

If I am making jam, I crush the seed with the back of a spoon and add it to the boiling jam. After the boiling is over and the jam has cooled, I remove the peel from it. You can use it by cracking the shell of the spice in teas you drink by straining.

In order to use cardamom in dishes such as rice, etc., you need to lightly beat it in a mortar with its shells, separate the shells and then grind them into powder.

It is also possible to use it in spiced cakes and cookies, milk desserts such as pudding and compotes.

You can easily find it in the spice aisles of big markets or herbalists. I think those who live abroad can find it by the name (Cardamom).

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