Tag: cardamon
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Cardamom Green
Most of us have used or eaten the ground powder, seeds or pods of Cardamon , perhaps without knowing so. Also called Cardamon or Cardamum it is an essential spice especially in Indian, Middle Eastern and South East Asian cuisine.
There are two types, large brown pods and small green pods, from two different plants. The green pods are the most commonly used in the modern era and are from South East Asia.
Raw, I get an earthy grassy then menthol flavour.
The seeds:
Links:
- see more green cardamon posts here
- go to all ingredients
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Rick Stein’s Garam Masala
I use Rick Stein’s garam masala in so many dishes it isn’t funny. This uniquely south asian spice blend is earthy in taste and aroma. The blend is so verstile though and enhances the dishes of many cuisines.
Sure, you could buy a garam masala from the shops. MasterFoods makes a really good one that I grew up with but making your own means that the spices haven’t lost their aroma and you get to personalise the blend.
Rick Stein says “Even more important than the mix is having them freshly roasted and then ground” and of course, he’s right. It is a bit of extra effort but a pleasurable experience. The resulting spice mix lasts for months in an airtight container.
Steps:
You will need:
Roast the whole spices
Pop all the spices (except the nutmeg) in a hot pan and keep them moving the whole time. Safe to say that if the smoke alarm goes off, you have dry roasted them too long or too high :).
Experiment a bit, with the goal being more the release of the spices’ aromas in my opinion, rather than a change in their appearance.
Mill the spices
Once cooled, transfer everything to your blender or mortar. Grate the nutmeg (or like me use shop bought ground nutmeg, oops) separately and to the mill. Run the mill in quick bursts until you get the consistency you like. Then store in an airtight container.
For more Rick Stein recipes click here.
Enjoy,
PK
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