W
ho knew you could do so much
with simple cardamom? Have you
even tried it? When it came time to
select a spice to break-out in 2015, it was easy to
select this totally unforgettable gem.
Caradamom is native to India, Pakistan and Nepal.
There are three main varieties; green cardamom (the
most commanly used in recipes), black cardamom
and white cardamom.
Whole green cardamom comes in pods, which are
removed and discarded, the seeds inside are ground
for a unique spicy-sweet taste, with an intensely
aramatic fragrance, almost a perfume.
Green cardamom, the most comman, is also the
world’s third-most expensive spice, with vanilla
coming in at second and saffron at number one.
Most of the time ground cardamom is teamed with
cinnamon and nutmeg in Indian dishes. Let’s take a
tour, with the help of Ontario Pork, and see where
else cardamom can add its unique signature...
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