Cardamom

[sister herb]

Cardamom plant

Cardamom flower

Cardamom pods


Cardamom refers to several plants of the similar genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, Pakistan, Nepal, and Bhutan; they are recognised by their small seed pods, triangular in cross-section and spindle-shaped, with a thin, papery, outer shell and small black seeds. Guatemala is the biggest producer and exporter of cardamom in the world, followed by India. Some other countries, such as Sri Lanka, have also begun to cultivate it. Elettaria pods are light green, while Amomum pods are larger and dark brown.

It is the world's third-most expensive spice by weight, outstripped in market value only by saffron and vanilla.

The word "cardamom" is derived from the Latin cardamomum, itself the latinisation of the Greek kardamomon, which was probably the name for a kind of an Indian spice plant. The earliest attested form of the word is the Mycenaean Greek ka-da-mi-ja, written in Linear B syllabic script, in the list of flavourings on the "Spice" tablets found among palace archives in the House of the Sphinxes in Mycenae.

The three natural varieties of green cardamom plants are:

• Malabar (Nadan/native), as the name suggests, is the native variety of Kerala. These plants have panicles which grow horizontally along the ground.
• Mysore, as the name suggests, is a native variety of Karnataka. These plants have panicles which grow vertically upwards. The Mysore variety has, however, declined in the past few decades owing to the emergence of the more resistant and better yielding 'Green Gold' variety, and which is the most common form of cardamom harvested in Kerala.
• Vazhuka is a naturally occurring hybrid between Malabar and Mysore varieties, and the panicles grow neither vertically nor horizontally, but in between.

Both forms of cardamom are used as flavorings and cooking spices in both food and drink, and as a medicine. E. cardamomum (green cardamom) is used as a spice, a masticatory, and in medicine; it is also smoked, sometimes.

Food and drink

Besides use as flavourant and spice in foods, cardamom-flavoured tea, also flavoured with cinnamon, is consumed as a hot beverage in Bangladesh, India and Pakistan.

Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint.

Green cardamom is one of the most expensive spices by weight, but little is needed to impart flavor. It is best stored in pod form because once the seeds are exposed or ground, they quickly lose their flavor. When Cardamom is stored in an airtight (preferably a vacuum) container at temperatures below the freezing point of water, it can retain its flavor for many years. However, high-quality ground cardamom seed is often more readily (and cheaply) available and is an acceptable substitute. Grinding the pods and seeds together lowers both the quality and the price. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1½ teaspoons of ground cardamom.

It is a common ingredient in Indian cooking and is often used in baking in Nordic countries, such as in the Finnish sweet bread pulla or in the Scandinavian Christmas bread Julekake. In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea. Cardamom is used to some extent in savoury dishes. In some Middle Eastern countries, coffee and cardamom are often ground in a wooden mortar, a mihbaj, and cooked together in a skillet, a mehmas, over wood or gas, to produce mixtures as much as 40% cardamom.

In South Asia, green cardamom is often used in traditional Indian sweets and in masala chai (spiced tea). Black cardamom is sometimes used in garam masala for curries. It is occasionally used as a garnish in basmati rice and other dishes. It is often referred to as fat cardamom due to its size. Individual seeds are sometimes chewed and used in much the same way as chewing gum. It is even used by confectionery giant Wrigley; its Eclipse Breeze Exotic Mint packaging indicates it contains "cardamom to neutralize the toughest breath odors". It has been known to be used in making gin and herbal teas.

 

[sister herb]

Ginger Bake with Cardamom caramel Topping

1½ cups butter or 300 g, melted
1 cup sugar or 200 g
2 eggs
1¼ cups plain flour or 175 g
1 teaspoon baking powder
3 teaspoons dried ginger powder

For the topping:
1 tin Sweetened Condensed Milk or 397 g
¼ cup butter or 50 g
½ teaspoon ground cardamom
¼ cup pistachio nuts or 37 g, chopped

Preparation

Combine butter, sugar, eggs, flour baking powder and ginger in a large bowl. Mix well to a smooth paste.

Pour the mixture into a 28cm x 20cm buttered and floured baking tin. Bake in a 175 C/350 F preheated oven for 30-35 minutes or until a skewer inserted in the middle comes out clean.

Place Sweetened Condensed Milk , butter and cardamom in a nonstick saucepan. Cook with stirring over low heat for 6-8 minutes or until the caramel is pale golden and thick.

Spread caramel over baked cake, smooth surface with spatula then sprinkle with pistachio on top.

Allow cooling in fridge for 5 hours. Cut into slices and serve.

Source: http://homemade-recipes.blogspot.fi/2009/06/ginger-bake-with-cardamom-caramel.html

 

[sister herb]

Cardamom Chocolate Mousse topped with Meringue Cookies

Yields: 8 mini dessert cups

¼ cup muscavado baking sugar (or granulated sugar)
6 cardamom pods (or ¼ teaspoon cardamom extract)
6 ounces semi-sweet chocolate chips
6 tablespoons whole milk
5 tablespoons unsalted butter, softened to room temperature
¼ teaspoon salt
½ cup heavy whipping cream
2 egg whites
¾ cup powdered sugar
⅛ teaspoon cream of tartar
½ teaspoon pure vanilla extract
½ teaspoon cocoa powder, for dusting

For the cardamom pods:

In a mortar and pestle, pound the pods to release the seeds and grind them. Gather the cardamom powder. Reserve ¼ teaspoon for garnish later.

Making cardamom chocolate mousse:

Place the chocolate in a stainless-steel mixing bowl. Make a "double boiler" (a pot filled with hot water, covered with a piece of cloth) and place the bowl filled with chocolate on top. Make sure the bowl circumference is larger than the pot, so there isn't any splatter of water in the chocolate. Slowly melt, stirring frequently. Turn off the heat and add the milk and butter.

Stir well until the mixture is uniform. Add cardamom and let cool for 5 minutes.

Whip the heavy cream with ⅛ teaspoon salt (at low speed) for 2-3 minutes until creamy and smooth. Add the muscavado sugar. Increase to maximum speed and keep beating for another 2-3 minutes, until it forms soft peaks. Do not over-beat or the texture will become grainy.

Pour ⅓ of the whipped cream into the melted chocolate. Mix well. Pour in the rest of the whipped cream; using a silicone spatula, gently fold the cream into the chocolate.

Transfer to a piping bag.

Pipe the mousse to fill cute mini cups about half way. Smooth the tops and cover each cup with plastic wrap and refrigerate until ready to serve.

Making meringue base:

Place the egg whites in a stainless-steel mixing bowl. Add ⅛ teaspoon salt. Using an electric handheld mixer, whisk until you get soft peaks. Make a "double boiler" (a pot filled with hot water, covered with a piece of cloth) and place the bowl filled with whisked eggs on top. Adding powdered sugar incrementally, whisk until the mixture thickens and the sugar is well incorporated (don't over-mix or it will become grainy). Check the temperature of the eggs; they should feel warm to the touch. Remove from the double boiler, add the vanilla extract. Continue whisking at full speed for 5-10 minutes. The egg whites should stick right up and be thick and shiny. Make sure the eggs are whisked until they're back to room temperature.

Preparing the baking pans:

Preheat the oven to 225 F/100 C. Using a pencil, draw 15 spaced-out 1½" circles on a sheet of parchment paper (I used a "1-tablespoon" measuring spoon). Flip the sheets and line a baking pan with the parchment paper.

Baking the meringue cookies:

Fit a pastry bag with a 5/8" round-shaped tip and spoon the meringue batter filling into the bag. Pipe 15 spiral-shaped cookies into the circles, using the drawn circles on the parchment paper as a guide. Let set for 20 minutes. Once they're sticky but dry to the touch at the top, they're ready to bake. Bake for 25-30 minutes. Transfer to cooling racks and let cool to room temperature.

Assembly:

When you're ready to serve, unwrap the cups.

In a small bowl, combine the reserved cardamom and the cocoa powders.

Top with the meringue cookies (you can save the exra cookies for another dessert). Dust with a little unsweetened cocoa / cardamom powder (using a fine mesh strainer) if you like.

Source: http://www.phamfatale.com/id_4301/title_Cardamom-Chocolate-Mousse-topped-with-Meringue-Cookies/

 

[sister herb]

Cardamom and Banana Muffins

Yields: 36 mini-cupcakes

4 green cardamom pods
2 ripe bananas
juice of half a lemon
1 teaspoon buttermilk (or milk)
¼ cup unsalted butter, softened to room temperature
½ cup granulated sugar
1 large egg, at room temperature
1-½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons light brown sugar, tightly packed

Preheat the oven to 375 F/190 C.

For the cardamom powder: Remove the pods from the shells. In a mortar and pestle, grind the cardamom seeds. Crush all the nits and gather the cardamom powder.

For the banana purée: Mash the bananas with the back of a fork. Drizzle with lemon juice. You could also place the bananas in a food processor and blend until coarsely puréed. Add the buttermilk and ground cardamom.

For the dry ingredients: In a mixing bowl, combine the flour, baking powder, baking soda and salt. Sift the dry ingredients.

Making the banana muffin batter:
In a mixing bowl, cream the butter with granulated sugar until light and fluffy. Add the egg and banana mixture. Mix until well combined, then add the dry ingredients. Stir until well incorporated.

Assembly time:
Line 3 12-hole mini muffin pans with mini cupcake liners (or grease each cavity with a bit of oil). Fill the molds with the mixture. Sprinkle with brown sugar.

Plastic wrap the trays and place in the refrigerator for at least 15 minutes (or until you're ready to bake).

Bake the muffins for 10 minutes at 375 F/190 C, then lower the temperature to 350 F/175 C and bake for another 10-15 minutes.

A knife or a toothpick inserted into a muffin should come out clean. Remove from the oven. Allow to cool completely.

Source: http://www.phamfatale.com/id_3997/title_Cardamom-and-Banana-Muffins/

 

[sister herb]

Mint and Cardamom Flavored Lemonade with Iced Tea

Yields: 6 servings

4 tea bags black tea
2 1/2 cups superfine sugar, to taste
4 cups water
1 1/2 cups lemon juice, freshly squeezed (6 lemons), + extra for garnish
1 quart ice cubes
2 tsp cardamom seeds
6 sprigs fresh mint, + extra for garnish

For the tea: Slightly bruise the mint leaves using a mortar and pestle. Bring 4 cups of water to a roaring boil. Remove from the stove. Immediately place the mint leaves into the water. Steep the black tea for about 4 minutes (no longer!). Strain the liquid and discard the tea bags and mint leaves.

For the cardamom syrup: In a mortar and pestle, grind the cardamom seeds. Crush all the nits and gather about 2 teaspoons of cardamom powder. In a saucepan, dissolve the sugar in about 1 cup of water. Add the cardamom powder. Bring to a boil and simmer for about 2 minutes. Remove from the stove and cool completely. Add the lemon juice.

Combine the cardamom syrup and the Morrocan tea. Place the ice cubes in a tall pitcher, top with the drink.

Garnish with a few slices of lemon and a sprig of fresh mint.

Serve in tall glasses with ice, stir and enjoy with tea cakes or cookies.

Source: http://www.phamfatale.com/id_168/ti...lavored-Arnold-Palmer-Lemonade-with-Iced-Tea/

 

[sister herb]

Orange Cardamom Shortbread Wedges

1 cup butter, very soft
1/2 cup sugar
2 teaspoons freshly grated orange zest
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon ground cardamom*

Glaze
1/2 cup orange marmalade, melted

Directions

Heat oven to 350 F/175 C. Combine butter, sugar, orange zest and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cardamom. Beat until mixture resembles coarse crumbs.

Press mixture evenly into 2 (9-inch) ungreased round baking pans. Bake for 20 to 25 minutes or until edges are light golden brown. Cool 10 minutes. Immediately cut each into 16 wedges. Cool in pans 1 hour.

Lightly brush shortbread with melted orange marmalade. Remove from pans.

*Substitute 1 teaspoon ground cinnamon.

Source: http://www.landolakes.com/recipe/1050/orange-cardamom-shortbread-wedges

 

[sister herb]

Afghan Black Tea with Cardamom

Serves: 3-4

Ingredients
2 cups whole milk
3 small black tea bags
1/2 teaspoon of ground cardamom (more or less to taste)
3 teaspoons sugar

Instructions
Bring the milk and cardamom to simmer over low heat. Add tea bags slowly simmer for 5 minutes.
Remove pan from heat. Carefully remove tea bags and stir in sugar. Pour into cups and savor this tea!

Source: http://butterybooks.com/beverages/afghan-black-tea-with-cardamom/

 

[sister herb]

Usually we use cardamom with some sweet like cakes or cookies. Let´s try something else.

Cardamom Honey Chicken Recipe

Ingredients

Marinade

• 4 Tbsp honey
• 2 Tbsp olive oil
• 1 teaspoon cardamom seeds, ground
• 1 teaspoon peppercorns, ground

Chicken

• 6 chicken breasts, or one whole chicken, cut into parts
• 2 Tbsp Olive oil
• 1 lemon, thinly sliced
• Salt and pepper

Method

If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.

1 Preheat oven to 390 F/200 C. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.

2 Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden.

3 Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.

Serve with rice, mashed potatoes, or couscous.

Source: http://www.simplyrecipes.com/recipes/cardamom_honey_chicken/

Note: In the original recipe one ingredient in the marinade was sherry but as alcohol it is haram, I replaced it by olive oil. Chicken broth might be good too.

 

[sister herb]

And back to sweets:

Pistachio & Cardamom Barfi

Olive oil spray
500 g full cream milk powder
500 ml (2 cups) pouring cream
315 g (1 1/2 cups) caster sugar
250 ml (1 cup) water
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 tablespoon pistachio kernels, finely chopped
Silver cachous, to decorate, optional

Spray a 16 x 26 cm (base measurement) slice pan with olive oil spray to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

Combine the milk powder and cream in a medium bowl.

Place the sugar and water in a large 22 cm-diameter (base measurement) non-stick saucepan over low heat and stir until the sugar dissolves. Bring to a simmer and cook over medium heat, without stirring, for 8 minutes or until the syrup thickens.

Add the cream mixture, cardamom and cloves to the sugar syrup. Use a balloon whisk to break up any lumps, then use a wooden spoon to stir for 5 minutes or until the mixture comes to the boil. Reduce heat to low and cook, stirring constantly, for 10 minutes or until the mixture is thick and comes away from the side of the pan.

Pour the mixture into the prepared slice pan and use a spatula to smooth the surface. Sprinkle over the pistachio and cachous. Set aside for 1 hour to cool. Place in the fridge for 6 hours or overnight to chill. Cut into squares to serve.

Source: http://www.taste.com.au/recipes/19608/pistachio cardamom barfi

 

[sister herb]

Something familiar (to me):

Finnish Cardamom Cookies

1 cup flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 egg
3/4 cup sugar
1/2 cup butter, melted

Directions:

1 In large bowl, mix together flour, baking soda, cinnamon and cardamon.

2 In another bowl, beat egg until frothy.

3 Beat sugar and butter into egg. Mix well.

4 Add wet ingredients to dry ingredients. Mix until batter is smooth.

5 Drop by teaspoonfuls onto greased and floured cookie sheet.

6 Bake in 350 F/175 C oven for 10 to 12 minutes or until brown.

Source: http://www.food.com/recipe/finnish-cardamom-cookies-369337

 

[sister herb]

Cardamom Citrus Fruit Salad

1 large ruby pink grapefruit
3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
1/4 cup honey
2 Tbsp fresh lime or lemon juice
1/4 teaspoon ground cardamom

Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.

Drain off any excess juice from the fruit into a small saucepan. Add the lime juice, honey, and cardamom to the saucepan. Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp. Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.

Serves 4.

Source: http://muminbloom.blogspot.fi/2010/05/recipe-cardamom-citrus-fruit-salad.html

Note: Try also serve with ice cream or vanilla sauce.

 

[sister herb]

Perfect combination: cardamom and chocolate with flavor of orange:

Orange and Cardamom Chocolate Truffles

Makes about 20

These are delicious but take no skill whatsoever to make. Use really good plain chocolate, and make sure your cardamom is fresh – old pods will have lost their flavour.

160ml (5½fl oz) double cream
ground seeds of 6 cardamom pods
finely grated zest of 3 oranges
225g (8oz) plain chocolate
20g (¾oz) unsalted butter
3 tbsp icing sugar, sifted
cocoa powder, for dusting

Heat the cream with the cardamom and orange zest until boiling. Turn off the heat and leave the mixture to infuse for 40 minutes. I don't strain the cream after this but you can if you prefer.

Melt the chocolate in a bowl set over a pan of simmering water. The bowl shouldn't touch the water – you need to melt the chocolate gently. Add the butter and let it melt in the warm chocolate, then add the sugar and cream. Mix well until everything is smooth.

Let the mixture cool, then refrigerate it until it is firm enough to handle. Form the chocolate mixture into truffle shapes using your hands – I think they look better if they are rough rather than perfect little balls – and roll in sifted cocoa powder. Put them into a shallow plastic box lined with baking paper as you make them. Put the truffles in the fridge so they can firm up – about two hours. (To be really chic, you could instead do it River Café style: pour the warm mixture on to a flat plate and, when it is firm and set, make curls by pulling a dessert spoon through the chocolate. Sift all over with cocoa powder to finish.)

You need to keep the truffles in the fridge. You can make them a couple of days before giving them away (or eating them).

Make sure the recipient knows that they contain cream. The advice is that they will keep for two weeks, but it is better use them within a week of making them. Take them out of the fridge and let them warm up a little before serving – they're not good fridge-cold.

Source: http://www.telegraph.co.uk/foodandd...e-and-cardamom-chocolate-truffles-recipe.html

 

[sister herb]

Persimmon Cardamom Honey Ice Cream

Yields 1 quart

Ingredients:
1 1/2 cups heavy cream
1/2 cup crème fraîche
1/2 cup sugar
1/4 cup honey
1/2 teaspoon cardamom seeds, crushed finely
1 cup whole milk
2 cups persimmon, puréed
2 teaspoons vanilla extract (I used vanilla bean paste)
1/2 cup persimmon, cut into small cubes, for mixing in

Method:
Pour 1 cup of the cream into a medium saucepan and add the crème fraîche, sugar, honey, and cardamom seeds. Cook over medium heat, stirring, until the crème fraîche, sugar, and honey are dissolved and the mixture is smooth.

Remove from heat and add the remaining cream, milk, persimmon purée, and the vanilla extract. Chill mixture for at least 8 hours, preferably overnight.

Pour chilled mixture into your ice cream maker and freeze according to the manufacturer’s instructions. Add cubed persimmon mix-in during the last few minutes of churning to distribute evenly.

Store ice cream in an airtight container.

Source: http://daisysworld.net/2013/01/21/persimmon-cardamom-honey-ice-cream/

Note: Without ice cream maker:

Transfer to a sealable container and freeze until hardened, four hours or overnight.

See: http://turntoislam.com/community/threads/girl-food.96595/ (posts 6, 7, 9, 10, 11)

 

[sister herb]

Cardamom Crescents

2 1/2 cups all-purpose flour
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 1/2 cups powdered sugar, divided
1 cup pecans
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract

Arrange racks in lower and upper thirds of oven; preheat to 350 F/175 C. Line 2 baking sheets with parchment paper. Whisk first 4 ingredients in a medium bowl. Combine 1/2 cup sugar and pecans in a food processor; pulse until coarse meal forms. Using an electric mixer, beat butter and vanilla in a medium bowl until creamy, 2–3 minutes. Add nut mixture; beat to blend. Add dry ingredients; blend well (dough will be moist but still crumbly). Transfer to a work surface; knead to form a ball, about 4 turns.

Measure 1 rounded tablespoon of dough; form into a ball, then roll into a 1 1/2"-long log. Gently bend into a crescent shape, pinching ends to taper (cookies may crack slightly). Repeat with remaining dough, spacing about 1" apart on prepared sheets.

Bake, rotating sheets halfway through baking, until bottoms are golden, 12–15 minutes. Sift remaining 1 cup powdered sugar into a shallow wide bowl. Working in batches of about 8 cookies each, roll warm cookies gently in powdered sugar to coat.

Transfer to a wire rack to let cool. Roll or dust cooled cookies with powdered sugar.

Yield: Makes about 50

Can be made 5 days ahead.

Store airtight at room temperature.

Source: http://www.epicurious.com/recipes/food/views/Cardamom-Crescents-368951

 

[sister herb]

Carrot and Cardamom Jam

Ingredients

500 g young carrots, peeled and sliced into 2cm strips
3 lemons, finely grated zest of 2 lemons, juice of all 3
1 large orange, finely grated zest and juice
1 tbsp cardamom seeds, (split open the green pods of the cardamom to find the seeds)
1 kg granulated sugar
125 g liquid pectin

1. Place 3 saucers in the freezer to chill - you'll need them later to test the setting point of the jam. Sterilise some jam jars by washing 3-4 jars in soapy water and rinsing them in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/Gas 1. Leave them there for at least half an hour while you make the jam.

2. Cook the carrots in saucepan of boiling water for 10-15 minutes, or until tender. Drain and chop finely.

3. Put the carrots, citrus zest and juice, and cardamom seeds in a preserving pan (See Note). Add the sugar, and simmer over a low heat until the sugar has dissolved.

4. Increase the heat and boil the mixture for 5 minutes.

5. Add the pectin, return the mixture to the boil, and cook for a further 2 minutes. To test if the jam is ready, dollop a teaspoonful of the mixture onto one of the saucers from the freezer and leave for a few seconds. Push the mixture with your finger and if it gives a little and has started to set, the jam is ready.

5. Once the jam has reached setting point, leave to cool for a further 10 minutes, then stir well. Pour into the hot sterilised jars, seal and label. The jam will keep for up to three months if stored in a cool, dry place and if the jar is sterilised correctly.

Source: http://uktv.co.uk/food/recipe/aid/603898

Note: If you haven´t preserving pan, just use a regular large pan. The best one is a pan that is wider than it is deep. This ensures that heat is conducted quickly so that the jam reduces quickly, retaining its fresh flavour.

 

[sister herb]

^^ I can recommend that jam with croissants or toasts. Yummy! Keep hurry if you want to taste, it might still be a little in my fridge...

 

[sister herb]

This I haven´t tried before - cardamom with fresh pea soup. Sounds interesting.

Pea, Cardamom and Rosemary Soup

1 tbsp vegetable oil
1 leek, thinly sliced and washed
4in/10cm sprig rosemary
3 cardamom pods
12oz/340g potato, peeled and sliced
1lb/450g frozen peas

Heat the oil in a large pan and add the sliced leek and rosemary.
Crush the cardamom in a pestle and mortar and add the little black seeds to the pan. Cook gently until the leek is soft.
Add the potato and 2 pints/1.1 litres of boiling water. Simmer for 15 minutes or so, until the potato is soft.
Add the peas to the pan and simmer briefly, just to defrost them.
Purée the soup in a liquidiser.
Reheat gently.

Source: http://www.telegraph.co.uk/foodanddrink/recipes/7085941/Pea-cardamom-and-rosemary-soup-recipe.html

 

[sister herb]

Cardamom Tea

4 cups water
2 teaspoons loose black tea (or 4 tea bags)
4 green cardamom pods

1. Using a mortar and pestle lightly crush the cardamom pods. Place loose tea in a heat proof tea pot and add water. Add the cardamom and bring water to boil.

2. Remove from heat and allow to steep for at least 5 minutes. Bring mixture to boil again then strain and serve.

Source: http://www.yasalamcooking.com/cardamom-tea/#.U7ghjbnyXio

 

[sister herb]

Nutty Chocolate Bark with Cardamom and Coffee

Makes about 1 1/2 lbs bark

Ingredients:
2 cups semisweet chocolate chips or roughly chopped chocolate
1 tsp. ground cardamom
¾ cup almonds, lightly toasted and roughly chopped
½ cup pistachios, lightly toasted and roughly chopped
¼ cup dried mulberries, chopped (or finely chopped dried figs)
¼ cup dried tart cherries, chopped
2 tsp. coffee beans, roughly chopped or coffee
⅛ tsp. kosher salt

Directions:
1. Place chocolate in a heatproof bowl set over a saucepan of simmering water. Cook, stirring occasionally, until melted, 8 minutes. (Alternatively, microwave in spurts of 20-30 seconds each, mixing in between, until chocolate is fully melted.)
2. Remove bowl from pan and stir in cardamom and half each the almonds, pistachios, mulberries, and cherries.
3. Spread mixture onto a parchment paper-lined baking sheet into a 10” x 7” rectangle, about ¼” thick.
4. Sprinkle evenly with remaining almonds, pistachios, mulberries, cherries, the coffee beans, and salt. Gently pat down the toppings into the bark with a spatula.
5. Chill, uncovered, until bark hardens, about 2 hours. Break into pieces to serve.



Source: http://www.kitchenkvell.com/2013/12/nutty-chocolate-bark-with-cardamom-and.html