How to Cook With Cardamom: a cooking blog around the spice cardamom.

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My first memory of cardamom was in my native country India. Since then cardamom has become one of my favorite spices. I have been cooking with cardamom for more than 40 years, and have become a bit of an expert on the spice.

I started this blog to share my experience and recipes on cooking with cardamom with everyone who is interested in it.

Here you will find recipes for meat, fish, seafood, vegetables, rice and desserts with cardamom as the flavor base. I am also sharing my knowledge about different kinds of the spice (black vs white cardamoms), and how to use it in your cooking.

Cardamom is one of the most important spices in Middle Eastern and South Asian cooking. With a sweet aromatic taste, you can use cardamom to lend its unique taste to a variety of dishes. Cardamom is subtle and even a small amount can make a difference in your dish.

Cooking with cardamom may be intimidating for those who are not familiar with its taste. However, once you get the hang of it, you will start experimenting with different amounts and types of cardamom in your recipes. Here’s a quick guide on how to cook with cardamom so that you get the most out of it:

1) Add it to coffee and tea

Cardamom is used in many tea varieties around the world. If you would like to experience the best of cardamom flavors, add a small pinch of it to your coffee or tea. It adds a unique flavor that blends well with either beverage.

2) Add it to rice dishes

Add a few strands of crushed cardamom while cooking rice to give your rice a new flavor that will delight your family and friends. In fact, adding cardamom is an age old tradition in Indian cuisine. Other cultures also use this spice in their rice dishes but vary by using

Cardamom is a spice which is used in many Indian, Middle Eastern and Latin American dishes. On a world scale it is ranked number three in production, behind black pepper and cinnamon. There are two types of cardamom, green cardamom and black cardamom. Green cardamom has a more peppery flavor than black cardamom which has a more subtle or sweet flavor.

Under the name elaichi, the seeds of this plant have been used for centuries in Ayurvedic medicine in India for conditions such as abdominal pain and flatulence. In Ayurvedic medicine green cardamom is also used for its carminative properties to improve digestion and help relieve gas pains. It is also used to treat colic in babies, as well as heartburn, nausea and vomiting associated with pregnancy.

Taken orally, green cardamom may lower cholesterol levels by increasing bile flow from the gallbladder. It may also increase insulin sensitivity which may be important in treating metabolic syndrome or diabetes.

Cardamom is also thought to have some anti-inflammatory effects.*

Cardamom is an important spice in Indian cuisine. It is also known as elaichi and is a member of the ginger family. In Hindi, it is called “elaich”, in Tamil “elakkai”, in Malayalam “elaichi” or “vacha”. It is also known as “khus khus” or “Indian bay leaf” since it has a similar aroma.

It is used in curries, rice dishes, sweets and other desserts. In the Middle East and North Africa, it is often used in coffee where it is called “bahloul”. Cardamom is an expensive spice and its aroma and flavor are very distinct.

Cardamom is a small, aromatic seed pod of a perennial herb. It’s native to India and Sri Lanka. The spice has a strong, unique flavor with a camphorous touch, which hints of eucalyptus and mint with a sweet and woody finish.

The pods are used for culinary, medicinal and commercial products and the essential oil is used in perfumery. In addition to being grown in India, the crop is cultivated in Guatemala, Tanzania, Kenya and Brazil.

Sri Lankan cuisine has been influenced by many cultures, primarily the Indians. It is a mixture of South Indian and North Indian food. In Sri Lanka you can get all kind of food from around the world. Some restaurants are exotic and some are very simple. That’s why Sri Lanka is known as the Pearl of The Orient Seas.

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