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Cardamom - 25g
To be used sparingly. The cardamom brings a soft camphorated perfume to the rice, stews of meats, short broths, sauces containing yoghourt, cooked fruits.
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Cardamom - 25g
To be used sparingly. The cardamom brings a soft camphorated perfume to the rice, stews of meats, short broths, sauces containing yoghourt, cooked fruits.
Not to be confused with its botanical cousin the "black cardamom", green cardamom can be used in both savory and sweet dishes and brings a fresh and lemony touch to your meals. Its aromas evoke the flavor of pine and eucalyptus, while bringing a touch of sweetness.
Combined with saffron, or mixed with ginger, cloves, cinnamon or pepper, it is an indispensable ingredient in Indian cuisine and an important spice in blends such as curries, garam massala or chai tea. In Europe, green cardamom is mainly used in sweet preparations such as rice pudding, gingerbread, creams, jams, compotes or citrus salad. There are several ways to use cardamom in cooking: you can use the whole pod or only the black seeds inside to obtain a more intense flavor. To extract them more easily, heat your pods in a frying pan, stirring constantly so that they don't burn, the pods will open by themselves to release the black seeds. You can then put them in a mortar or blender to make a powder.
Ingredients : Green cardamom
Origin : Guatemala
Weight: 25g
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