This very aromatic and exotic spice is a native of India, although these days it is grown in other countries including Guatemala. It’s not cheap but does have long lasting qualities owing to the fact it is stored in its own pods. These resemble small brown nuts and are easily split when dried using the flat of a knife blade. The small black seeds inside can then be scraped out and used as required.

Uses are many and varied, from flavoring ice cream to perfuming soups, curries, stews and even coffee. The contents of two to three pods, for example, will bring a rich and interesting flavor to boiled rice. simply add them in at any time during the cooking process. In curries cardamom is practically a must and should be heated in a dry frypan or skillet until a rich perfume is given off. This can be done in the company of other spices, it doesn’t matter. The important thing is to use the spice whenever and wherever you can. It will give a huge lift to many of your dishes.

NB Discard the pods. They have little flavor of their own but they can impart a bitter taste to food if left in it for any length of time.

photo credit: Veganbaking.net

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