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DELICIOUS IN FRAGRANT RICE
Cardamom is the dried, unopened fruit of a plant native to south India. It has a warm spicy sweet flavour. Use quite generously.
Cardamom is known as the Queen of spices (pepper is the King).
India and Guatemala produce excellent quality Cardamom. The pale green pods should be plump, unblemished and filled with dark, often sticky black or brown seed. Cineole is the principal flavour-giving volatile oil.
Lightly crush the pods for use in Indian cooking and in savoury fragrant rice. To use in cakes, shortbread and fruit salads, split the pod, remove and crush the seeds. Add flavour to a fresh fruit salad by simmering lightly crushed Cardamom pods in the syrup before straining and adding to the mixed fruits.