Spice/Herb of the Week

[kentgirl]

I thought it would be fun to start a weekly discussion of different spices or herbs, focusing on one each week. I would really like to start expanding my use of different herbs and spices.

You could post your favorite recipes that use the spice or herb of the week, and also mention any suggestions, do's or don't's, tips, etc. Post anything relating to that herb or spice.

And just because I started this…I'll pick this week's herb. I'm picking cardamon. simply because I have never used it before. So I don't even have a recipe to post, but I would love give it a try.

And any suggestion for next week's spice or herb??

[lorilei]

Back to Cardamom.
Mmm... one of my favorites!

Cardamom is excellent added to coffee before brewing. I grind whole cardamom seeds with my coffee. The smell is WONderful and it makes a delightful cup of joe... reminiscent of many cool nights in Tunisia.

Cardamom is excellent in apple pie (wouldn't make it without) and it makes an excellent blend when combined with black pepper in your pepper grinder.

Whole cardamom maintains fresh flavor FAR better than ground, so if you can, buy whole and grind yourself. Pre-ground seeds will be almost flavorless after a few short months.

[TheresaM]

lorilei, you make cardamom sound like a cinnamon or nutmeg. Would you say this is correct ?

[KathrynY]

What a great idea!

DH loves cardamom, and he also drops whole cardamom pods into his tea or coffee to spice them up. I don't think I use it in any recipes, though. Will have to remedy that...

Here's what Penzey's has to say about Cardamom:

An extremely flavorful and ancient spice native to India, cardamom's use has spread throughout the world, with nearly every culture having its own distinctive use for the flavorful seeds. In India where both green and black cardamom are used, it is an important ingredient in meat and vegetable dishes. In parts of the Middle East the seeds are mixed with green coffee beans before brewing. In Northern Europe (especially Scandinavia) white cardamom is used to season baked goods such as Christmas stollen, cakes, cookies, muffins and buns.

Green cardamom is preferred in India and the Middle East. Cardamom is a pod consisting of an outer shell with little flavor, and tiny inner seeds with intense flavor. Fancy white and green pods have no splits or cracks in the shell, so the flavor keeps well. Stored in a glass jar, cardamom pods will stay fresh indefinitely. Shelled or decorticated cardamom seeds are inexpensive and flavorful, but sometimes need to be crushed or ground before use.

Ground cardamom has an intensely strong flavor and is easy to use (especially in baking, where the fine powder is desirable). Black cardamom, long a staple in African cooking, was originally used in India as a cheap substitute for green cardamom pods. Black cardamom has a unique smoky flavor and has developed its own following over the years.

I had no idea it came in so many different varieties!

[lorilei]

Originally posted by TheresaM
lorilei, you make cardamom sound like a cinnamon or nutmeg. Would you say this is correct ?

Actually, cardamom is in the GINGER family. I would compare it more to that, or something with a more "licoricey" flavor. Possibly akin to nutmeg, but worlds away from cinnamon.

I also use cardamom in savory dishes -- mostly curries... and it's great in eggs and spinach dishes.

[Mamasue]

Cardamom lover here too! I have a few dessert recipes using cardamom. I may have posted them before.....Cardamom Fig Coffee Cake. Cardamom Balls. I love this spice. I buy the pods and remove the seeds to grind my own. The ground cardamon in the jar does not compare!

[KathrynY]

This is OT but Mamasue, I just wanted to tell you that every time I see the quote after one of your posts, it makes me smile! :)

[ashley]

I made a delicious dessert, Strawberries with Cardamom Sugar, from Bon Appetit 4/01 (you can find the recipe on epicurious.com)

[Tina_B]

My favourite recipe using cardamon is Indian Chai Tea. I learned this from an Indian friend at university. I can't remember the recipe exactly, but I kind of make it to taste.

Place two tea bags (I use Earl Grey) in two cups of water in saucepan. Add 6 cardamon pods and six whole coles wrapped in cheesecloth (or just directly into the pot), and two cinannon sticks. Bring to a boil for ten minutes.

Remove from heat and add 1/4 to 1/2 cup sugar - according to your own taste, stirring until dissolved. Stir in 1 to 2 cups of milk according to taste. Enjoy!

[Mamasue]

KathrynY.....Thanks....smiling is the best medicine......Oooo there is another line! :D

Ashley....sounds good....going to Epi to find it!

Tina....Chai tea is one of my favorite beverages. I love the powdered blend from Trader Joe's, but I will have to try to make some from scratch. Thanks for sharing :)

[valeriek]

KentGirl - what a great idea! I don't have any cardamon recipes to share since I have never used this spice, but now I am tempted to try it. I look forward to seeing how people run with this topic. Thanks for thinking of it!

[Nancy171]

I only seem to use my cardamom at Christmastime when making the family Swedish favorites. I use cracked whole pods to flavor glogg (a spiced red wine and vodka concoction that's good for cold evenings :) ) and ground cardamom in Lussekatter (breakfast rolls served on Saint Lucia Day, December 13).

[kentgirl]

I'm so glad this has worked out. I love the ideas posted here for using cardomon--a spice I have never used. I'm going to try the Indian Chai Tea posted by Tina, and I have to check out the Strawberries with Cardamom Sugar on the Epicurious site. And thanks Kathryn for posting the information about cardomon from Penzy's site.

Let's see if any more ideas get posted here this weekend, then let's start another thread next week.

Thanks everyone!

[Lynne1975]

I think the weekly discussion is a great idea!!!! My boyfriend's Indian family makes a simple, yet spicy tea using ground cardamom. For one serving, simply boil 1/2 cup water and 1/2 cup whole or 2% milk with two tea bags and a small amount (1/8 or 1/4 teaspoon) ground cardamom. Bring to boil, reduce heat and let steep to taste. Strain through a tea strainer (I found one at Lechter's for under $5) and sweeten to taste. I have a cup every evening.