Cardamom, Ground, 50g
Ground cardamom is made by grinding the seeds of cardamom pods (usually green cardamom) into a fine powder. It captures the sweet, floral, and slightly citrusy flavour of cardamom pods in a convenient form, making it easier to use in recipes. However, the flavour of ground cardamom is more intense than whole pods, so it’s used sparingly.
Flavour Profile:
- Sweet, spicy, and aromatic with hints of citrus, mint, and eucalyptus.
- Slightly more concentrated and potent than using whole pods or seeds.
Uses for Ground Cardamom in Cooking
1. Sweet Dishes:
- Baking: A key ingredient in Scandinavian pastries (e.g., cardamom buns, cookies), cakes, muffins, and quick breads.
- Desserts: Adds depth to Indian desserts like kheer (rice pudding), gulab jamun, and Middle Eastern treats like baklava and halva.
- Hot Drinks: Perfect for spicing up chai tea, lattes, or Turkish coffee. Also works beautifully in hot chocolate.
- Fruity Dishes: Complements poached pears, baked apples, and citrus-based desserts.
2. Savory Dishes:
- Curries and Stews: Enhances the flavour of creamy Indian curries (e.g., butter chicken, korma) and spiced stews.
- Rice Dishes: Adds a subtle aroma to pilafs, biryanis, and other rice-based dishes.
- Meat and Seafood: Works well in marinades and rubs for lamb, chicken, or fish.
- Vegetables: Adds warmth to roasted carrots, sweet potatoes, or squash.
3. Spice Blends:
- Indian Masalas: Used in blends like garam masala and chaat masala.
- Middle Eastern and North African Blends: Featured in Ras el Hanout and Baharat for its aromatic depth.
4. Beverages:
- Tea and Coffee: A must for masala chai and Turkish or Arabic coffee.
- Smoothies: A pinch can enhance fruit-based smoothies or milkshakes.
- Cocktails: Adds complexity to warm, spiced cocktails or mulled wine.
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