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Cardamom
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A member of the ginger family, this aromatic spice is
native to India and grows in many other tropical areas
including Asia, South America and the Pacific Islands.
Cardamom seeds are encapsulated in small pods about
the size of a cranberry. Each pod contains 17 to 20 tiny
seeds. Cardamom has a pungent aroma and a warm,
spicy-sweet flavor. It's widely used in Scandinavian and
East Indian cooking. Cardamom can be purchased either
in the pod or ground. The latter, though more
convenient, is not as full-flavored because cardamom
seeds begin to lose their essential oils as soon as they're
ground. The seeds may be removed from the pods and
ground, or the entire pod may be ground. A mortar and
pestle make quick work of the grinding. If using
cardamom to flavor dishes such as stews and curries,
lightly crush the shell of the pod and add the pod and
seeds to the mixture. The shell will disintegrate while the
dish cooks. Be frugal when using cardamom — a little
goes a long way.
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