I am a keen experimental cook who is interested in organic, sustainable, locally grown ingredients.
Monday, February 13, 2012
I love Cardamom
Cardamom (or cardamon) refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan; they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. The word cardamom is derived from the Latin cardamomum. It is the third most expensive spice in the world, outstripped in terms of its market value by only saffron and vanilla. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Cardamom is best stored in pod form because once the seeds are exposed or ground they quickly lose their flavor.
My dear friend Eliza made this Beetroot Cake with Cardamom Frosting with me. We picked beets from my garden and added more cardamom than the recipe specified. Yay!