Cardamom
Small, triangular-shaped pods containing numerous small black seeds which have a warm, highly aromatic flavor. You can buy green or black cardamoms although the smaller green type is more widely available. It leaves the tongue with a warm antiseptic sensation similar to eucalyptus with an additional peppery after taste. Some have described its flavor as spicy and cola-like. Grind cardamom from one of the whole forms of the spice to insure a superior flavor and aroma, both of which are quickly lost when the spice is pre-ground.
Looking for a dish with an Indian flare to the taste
This spice mix is used in many Indian dishes and is referred to as garam masala. There are many variations to garam masala - this a simple one that can be used with seafood.
Ingredients
- 4 tbsps coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 ½ tsps black cumin seeds (shahjeera)
- 1 ½ tsps dry ginger
- ¾ tsp black cardamom (3-4 large pods approx)
- ¾ tsp cloves
- ¾ tsp cinnamon (2 X 1” pieces)
- ¾ tsp crushed bay leaves
Instructions
Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside.
When the spices are roasted turn off the heat and allow them to cool.
Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices.
Grind them all together, to a fine powder in a clean, dry coffee grinder.
Store in an air-tight container in a cool, dark place.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/10/22/cardamom/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
