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This is the fruit of a reed - like plant. In India it is known as the queen of spices. Cardamom comes in three different colours green, white and black.
The fruit is a small pod with the seeds within the pods have a strong, sweetish flavour. Initially the taste has a penetrating note of camphor. It is sharply bitter and strong and lingers quite long in the mouth if you chew a few seeds, but is warming and agreeable. Cardamom is one of the most ancient spices in the world and one of the most highly valued and expensive.
East End feature the freshest cardamom available, and we’re proud of the fact that many of our most discriminating Indian customers will testify to this. East End Green Cardamom, with their beneficial and fresh, mild taste, complement other herbs and curry spices. Green Cardamom is contained in many liquors and is also used in cakes, biscuits and milk desserts.
How to cook Cardamom?
When cooking with cardamom you can either use it whole or you can extract the seeds, depending on the dish you are cooking. We recommend that when you use the spice whole in biryanees, where the its full flavour is able to escape. Once the food is cooked the pods needs to be taken out as they are not edible.
The seeds are best used when a shorter cooking time is required as they hold most of the flavour.
Vegetarian and non-vegetarian curries are flavoured with cardamom. Powdered cardamom is a big favourite in cakes, puddings, halwas etc. Indian dishes such as Pulaos and Biryanees also depend on this spice for their flavour. Cardamom can enhance both sweet and savory tastes.
- Suitable for Vegetarians
- Store in cool dry place