Description
Cardamom is one of the oldest and most precious spices, native to southern India and from the same family as ginger and turmeric. Its small green pods contain dark seeds with a fresh, citrusy, balsamic scent.
Ground, I use it in shortcrust pastry and desserts, in fennel gratin, with cauliflower and in barley risotto. Whole seeds added to the cooking water of basmati rice and removed at the end make it wonderfully fragrant. Ground cardamom loses its aroma quickly: it is best to crush the seeds just before using.
Ground, I use it in shortcrust pastry and desserts, in fennel gratin, with cauliflower and in barley risotto. Whole seeds added to the cooking water of basmati rice and removed at the end make it wonderfully fragrant. Ground cardamom loses its aroma quickly: it is best to crush the seeds just before using.
