This intriguing little spice, found in tiny greenish-brown triangular pods filled with small black seeds, has a lovely, aromatic fragrance and unique taste. This particularly expensive spice is used to flavor food and drink, and always adds wonderfully subtle and complex layers of taste.
Growing up, cardamom (we always called it elaichi) figured largely in my home kitchen. It was used daily to make sauces, rice, desserts and, of course, tea. I guess it makes sense that its distinctive smell and taste always take me back!
Cardamom is also commonly used in traditional Ayurvedic medicine to treat conditions such as bronchitis, asthma and digestive disorders.
Moderator edit: You already know why, self promoting links removed per forum rules. The rules have NOT changed since last time.
Always throw in a couple o pods when I make jasmine rice.
“Take some more tea,” the March Hare said to Alice, very earnestly.
“I’ve had nothing yet,” Alice replied in an offended tone: “so I ca’n’t take more.”
“You mean you ca’n’t take less,” said the Hatter: “it’s very easy to take more than nothing.”
“I’ve had nothing yet,” Alice replied in an offended tone: “so I ca’n’t take more.”
“You mean you ca’n’t take less,” said the Hatter: “it’s very easy to take more than nothing.”
