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Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1 + 1 ⁄ 2 teaspoons (7.4 ml) of ground cardamom. [citation needed] Cardamom is a common ingredient in Indian cooking.
The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom. Cardamom pods as used as spice. True cardamom may have been used in Ayurveda medicine as early as the 4th ...
Black cardamom: Very earthy and darkly aromatic. Often used in North Indian curries. Used as a tempering spice. (Hindi: Badi Elaichi बड़ी इलाइची) Black peppercorns: Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala. Used as a tempering spice.
Cardamom (Elettaria cardamomum) is a hardy plant that produces pods with inner seeds that can be ground into a spice with a distinctive piney-fruity flavor.
ground cinnamon. 1/4 tsp. ground cardamom. 1/8 tsp. ground cloves. 1/8 tsp. ... whole milk. Directions. ... cinnamon, cardamom, cloves, and salt. Add walnut mixture and toss to combine.
Cardamom is a unique spice that's used all across the world, but what exactly is cardamom? Here's how the spice is used from Scandinavia to India.
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