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| Spice, the aroma that gets your senses tingling, is an important ingredient in Indian cuisine. The very word conjures up visions of exotic taste. Spices are not only known for their savor but also for their highly medicinal values. |
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| A member of the ginger family, cardamom grows in many tropical areas including India, Southeast Asia and South and Central America. Cardamom pods contains about 20 tiny seeds. Cardamom has a pungent aroma and a warm, spicy-sweet flavor. It’s widely used in Scandinavian and East Indian and mid-Eastern cooking. This aromatic spice has a warm, spicy-sweet flavour. Cardamom seeds may be removed from the pods and ground, or the entire pod may be fried in ghee or oil for several minutes to release its oils. Usually cardamom is added before a dish’s other ingredients are browned. The pod is quite bitter and should be discarded after frying. |
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| C E R T I F I E D |
| Spice House |
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| Indian Spices |
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| Copyright © 2005 Devon Foods. All rights reserved |
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