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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 1 + 1 ⁄ 2 teaspoons (7.4 ml) of ground cardamom. [citation needed] Cardamom is a common ingredient in Indian cooking.
Ground together, they create an aroma of sticky-sweetness reminiscent of honeysuckle, nutmeg and cloves with underlying hints of licorice, ginger, smoke, lavender and eucalyptus.
The green seed pods of the plant are dried and the seeds inside the pod are used in Indian and other Asian cuisines, either whole or ground. It is the most widely cultivated species of cardamom; for other types and uses, see cardamom. Cardamom pods as used as spice. True cardamom may have been used in Ayurveda medicine as early as the 4th ...
The pods are crushed and added whole to soups or stews, then removed before serving the food. Paste from smoked and ground pods can be used as a spice rub for fish. In African cookbooks, especially those from Cameroon , the spice is referred to by the name kieng - a word of unknown etymology.
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Pink flowers are borne near the ground and give way to red, fleshy fruits containing shiny brown seeds, which are typically 3–5 mm in diameter. [7] The spice, known as Ethiopian cardamom, false cardamom, or korarima, [2] is obtained from the plant's seeds (usually dried), and is extensively used in Ethiopian and Eritrean cuisine.