What is the difference between cardamom seeds and pods

Be a part of our small group and join the fun! For those of us separated from our loved ones by insurmountable obstacles, we can be encouraged by improving conditions this year. Herbie loves being in South India, the food and the people. A world-wide annus horribilis is drawing to a close, and all we want for Christmas is a better year ahead.

For many, time spent in confinement has been a time for reflection, communicating with loved ones, and cooking up a storm. In this video, following a short elephant ride, I have the audacity to show my Indian friends at Spice Village how I make my Saturday Curry! Watch on YouTube. Follow Us Instagram. Cardamom is featured in many recipes, however are you using the right one? Cardamom Seeds Cardamom Seeds are collected when the papery husk of a green cardamom pod is broken open, three seed segments, each containing three to four brown-black, oily, pungent seeds, are revealed.

Ground Cardamom Ground Cardamom should only ever be made by grinding the seeds and not the papery husk. Brown or Black Cardamom Brown or Black Cardamom Pods Amomum cardamomum have a completely different flavour to green cardamom and are not used a a substitute for green cardamom. Chinese Cardamom Chinese Cardamom Pods Amomum globosum are different again, although somewhat similar to Indian brown cardamom.

Australian Grown Herbs Cinnamon Demystified. Most Popular Explore All. Green cardamom Elettaria cardamomom is known as true cardamom. This is the most common variety you will see sold in the spice aisle of the supermarket. It is the top choice for sweet dishes but also works well in savory dishes. The bleached version, white cardamom, has less flavor. It is grown in tropical areas including India, Malaysia, and Costa Rica.

Black cardamom Amomum subulatum has larger pods that are dark brown. It has a smoky element that makes it more appropriate for savory dishes, but it is used in sweet dishes as well in southern India. It is grown in the eastern Himalayas. Cardamom is found in Indian cooking as well as Middle Eastern cuisine. In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries.

In Middle Eastern recipes, ground cardamom spices certain desserts. Recipes using black cardamom often call for using the whole pod, with the seeds intact. The pods are then discarded after cooking is done as chomping into the whole pod is unpleasant. If you're using green cardamom in a recipe, ideally you'd start with whole cardamom pods. If you buy ground cardamom i. You may unsubscribe at any time.

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Most supplements recommend mg of cardamom powder or extract once or twice a day. Can you eat whole cardamom seeds? You can eat whole pod of cardamom seeds but one seed at a time, as chances are there that you may not tolerate the strong flavour and taste you would get when you eat too many seeds at a time.

Do you have to grind cardamom seeds? Fresh Ground Cardamom. Granted, it's a pain to grind your own, but the payoff is in the taste — and the aroma. Grind only as much as you need for your recipe. Place the cardamom pods in a mortar or just put them on a cutting board and smash with a pestle to crack open the pods. Do cardamom pods go bad?

Spices don't spoil but over time they do lose their strength. When stored properly spices retain their potency longer than you might think. Whole peppercorns, nutmegs, cloves, cinnamon sticks and whole seeds, such as coriander, cumin, and cardamom all last longer than their ground counterparts. Can you buy cardamom seeds? You can also purchase just the seeds or even purchase ground cardamom.

How many teaspoons is 2 cardamom pods?