cardamom. Known as the “queen of spices” and the second most expensive spice, after saffron, the use of cardamom in cooking ...

How did cardamom, a warm spice native to India, travel to the distant Northern European region of Scandinavia and become a ...

Leave to cool on a plate for 5 minutes then split the cardamom pods open to reveal the seeds (discard the casing or use in tea), and blend the spices in a spice grinder or high-powered blender ...

Some spices trigger instant winter warmth ... Mix or shake well from time to time. In Europe, cardamom used to flavour gingerbread and some Christmas biscuits, but also wintery hot drinks such ...

If you’re using cardamom to flavour dishes such as stews and curries, lightly crush the whole pod and add it to the mixture: the shell can be removed after cooking or eaten in the dish.

The dessert is usually prepared using heavy ... incredible! The spices enhances the rich flavors of the milk, cream and cinnamon pulls the whole thing together with a heady top note of flavor and ...

There have been a few recipes using cardamom pods in Bite recently – one being your delicious vattalapam, the other Jo's rogan josh. I only had ground cardamom in the cupboard and used this for ...

Such is the case with using cardamom extract in place of vanilla. Vanilla brings a dark, rich, sweet-and-spice note and a ton of aromatics. Cardamom, meanwhile, is also aromatic, but with a ...