Cookbook:Cardamom
| Cardamom | |
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Spices and herbs
Green cardamom or elaichi is a pungent aromatic spice. It is separate from black cardamom, which has different characteristics.
Characteristics
[edit | edit source]Cardamom takes the form of a small green pod containing several small dark seeds.[1] The immature pods are harvested and dried,[1][2] and some forms of processing may treat them with a bleaching step to make the pods white[3]—this may slightly reduce the aroma, but it is not a dealbreaker.[2]
Overall, cardamom has a quite strong sweet flavor, with hints of eucalyptus from the cineole it contains.[1][3] It also has other trace compounds that give it its unique profile.[3]
Selection and storage
[edit | edit source]Whole pods or seeds are preferred, as the aroma and flavor are preserved for longer—grind as close to use as possible.[4] If purchasing seeds, they should be dark in color and just a little sticky.[2] As with all spices, keep cardamom in an airtight container at ambient temperature, away from light, heat, and moisture.
Use
[edit | edit source]Cardamom is used in a variety of cuisines, both sweet and savory, especially across Asia and in northern Europe.[4][5] It often features in spice blends, such as curry powders and garam masala, and can be mixed with tea or coffee.[3][6]
Because the majority of its flavor compounds are fat-soluble, heating cardamom seeds in oil is an excellent way to ensure their flavor is spread through the entire dish.[4] Whole crushed cardamom pods can be used,[2] though this is best in dishes where they can be easily identified and removed to avoid their fibrous texture.[4]
Substitution
[edit | edit source]Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
- ↑ a b c d Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c d Thaler, Maximus; Safferstein, Dayna (2014-09). A Curious Harvest: The Practical Art of Cooking Everything. Quarry Books. ISBN 978-1-59253-928-4.
{{cite book}}: Check date values in:|date=(help) - ↑ deMan, John M.; Finley, John W.; Hurst, W. Jeffrey; Lee, Chang Yong (2018-02-09). Principles of Food Chemistry. Springer. ISBN 978-3-319-63607-8.
- ↑ The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.