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In Great Britain and the United States Cardamums are employed to a small extent as an ingredient of curry powder, and in Russia, Sweden, Norway, and parts of Germany are largely used for flavouring cakes and in the preparation of liqueurs, etc. In Egypt they are ground and put in coffee, and in the East Indies are used both as a condiment and for chewing with betel. Their use was known to the ancients. In France and America the oil is used in perfumery.
Cardam
om is the third most expensive spice in the world and also one of the oldest. As early as the 4th century BC, Cardamom was used in India as a medicinal herb to strengthen the heart and lungs, relieve pain, gas and sharpen the mind.
A relative to the ginger family, it is highly aromatic with a complex flavor profile that is hard to put into words - it defies the boundaries of normal sensory comparisons. It is compellingly strong, yet delicate; sweet, yet powerful; with an almost eucalyptus freshness.
CARDAMOM FOR CULINARY:
Used to season and flavor a variety of dishes and baked goods such as coffee, curries (key ingredient), pickles, milk-based desserts, fruit compotes, squash, sweet potatoes, duck, pork, pastries, brines, sweet-and-sour meats, and mulled wined.
Try adding our organic Cardamom to orange marmelade at the rate of 1/8 tsp per pint.
The whole seeds are added to fruit punch or marinades. Also shaved on chocolate drinks. Whole seeds are candied as a confection. Often combined with cumin and coriander.
CARDAMOM FOR HOUSEHOLD USES:
The leaves are placed in chests and drawers to lend a sweet, spicy fragrance to clothes, blankets, linens, etc.
CRAFT:
Seeds are added to potpourri and sachets.
Packed Fresh To Order In Our Flavor Savor Foil Bags! Our Herbs Are Absolutely The Purest And Freshest Shipped To Your Door! We Buy Direct From The Growers And Store All Our Precious Herbs In Climate/Light Controlled "Waiting Rooms"! See Why Sharp Labs Is Your #1 Source For Premium Gourmet Herbs, Spices, Nuts, Seeds, Oils And More!
Cardamom Pods - Open a jar of cardamom and the smell is unmistakable, unstoppable – sweet, exotic and dreamy. It is one of the most evocative and intoxicating smelling spices reminiscence of a wonderfully perfumed floral bouquet all wrapped up inside a single pod with a smell and taste quite unlike any other.
The Greeks and Romans imported it as a digestive aid. It has been said that Cleopatra found the scent of Cardamom so enticing that she would burn the crushed pods, instead of incense, before the arrival of Marc Anthony!
Cardamom's ability to enhance so many types of food is why it is combined with a wide range of other ingredients.
In Sweden, it has become a more popular spice than cinnamon. It is used in Danish pastries, Saudi Arabian coffee, North African cooking, Indian Chai tea and cooking, plus in spice blends such as Garam Masala, Curry powder, and Berbere.
It is native to the East originating in the forests of the Ghars in Southern India where it grows wildly. Today it also grows in Sri Lanka, Guatemala and Tanzania.
OUR FAVORITE ALL TIME CARDAMOM RECIPE!
INGREDIENTS
1 clove garlic, minced
1 teaspoon SharpWebLabs.com chili powder
1/4 teaspoon SharpWebLabs.com cayenne pepper
1 pod or 1 oz SharpWebLabs.com cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 teaspoon fresh SharpWebLabs.com jalapeno pepper powder
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops
DIRECTIONS
1.With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
2.Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
3.To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
4.Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
5.Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
6.Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
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