Cardamom has been used in its place of origin, India, for over 2000 years. It refines Indian tea and Arabic coffee specialities and is a component of various spice blends such as the Moroccan Ras Al Hanut or the Ethiopian Berbere.
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Cardamom has been used in its place of origin, India, for over 2000 years. It refines Indian tea and Arabic coffee specialities and is a component of various spice blends such as the Moroccan Ras Al Hanut or the Ethiopian Berbere. Due to its pungent, smoky flavour and sweet scent, it is suitable for seasoning savoury dishes as well as for preparing desserts. Cardamom determines the typical aroma of gingerbread.
It goes well with spicy curries, meat dishes with yoghurt sauce, rice, braised poultry, pickles, puddings, pastries and of course tea and coffee.
For the preparation of tea (as an additive to green or black tea!), cardamom capsules can be used on the one hand, and the cardamom seeds contained in them can be used for over-brewing on the other. As a coffee additive, the roasted cardamom seeds should be crushed in a mortar and brewed or boiled together with the coffee powder. Alternatively, use the ground powder directly. For savoury dishes, cardamom can be added to the food in any form and stewed along with it.
Nuremberg gingerbread, murg badami, biriyani, kheer, kormas, chai/yogi tea.
Spicy, smoky and somewhat bitter in flavour; sweetish aroma.
Ginger, coriander, cumin, cloves, pepper, cinnamon.