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Whole green cardamom pods . Whole cardamom pods are perhaps the most mildest of the 3 types of cardamom used for cooking. How to use whole pods - Green cardamom pods are used whole in oil or warm liquid such as broth or soups. They are added right at the beginning of the cooking process to infuse the dish with a pleasant aromatic flavour.

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Cardamom is a wonderfully aromatic spice that comes from plants in the ginger family. You'll often find it in Indian and Scandinavian cuisines, where the seeds and pods are sauteed with savory meats and vegetables, or added to mulled or infused beverages. In ground form it makes a lovely addition to baked goods, glazes, and dressings.

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Cardamom, sometimes called cardamon, is a spice made from the seeds of several plants from the genera Elettaria and Amomum. These plants are native to the Indian subcontinent and Indonesia and produce small triangular-shaped seed pods with a thin, papery outer shell and tiny, black seeds inside. The seeds are known for their warm, slightly.

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Cardamom, which comes from seed pods of the plant Elettaria cardamomum, is an aromatic spice that belongs to the same plant family as ginger.. Commonly used in cuisines of India and the Middle.

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Cardamom is an aromatic spice made from the seeds of the cardamom plant. It's a relative to ginger that's often used in both sweet and savory recipes around the world, including Scandinavian countries, India, and the Middle East. You can find cardamom in pods, seeds, or ground at many supermarkets these days.

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Cardamom pods are said to produce more flavor than powder and can be ground up with a mortar and pestle. Regardless of the form you choose, cardamom has a strong flavor and aroma. Be sure to follow recipes using cardamom closely so you don't use too much and overpower a dish.

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Whole cardamom pods will keep well for up to 1 year. Ground cardamom should be used up within 3 months. Cardamom Substitutes. Cardamom has such a unique flavor, it's hard to find one single substitute for it. But in a pinch, use a blend of warm spices with a similar flavor profile.

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Cardamom Pod Applications: Simmering in soups, stews, and sauces for a subtle touch. Infusing milk or cream for custards or ice creams. Adding to pickling brines for a hint of warmth and complexity. Cardamom Seed Applications: Ground into powder form for baking delectable treats like cookies, muffins, and bread.

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Some recipes may actually call for using the whole pod (keeping the seeds intact) to infuse the spice into a recipe. Once you're done making a recipe, you remove the pod. Pre-ground cardamom is not as flavorful as the whole pods or freshly ground seeds, but it is the easier option. Whole pods or freshly ground seeds have more of the essential.

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Here are 10 health benefits of cardamom, backed by science. 1. Antioxidant and Diuretic Properties May Lower Blood Pressure. Cardamom may be helpful for people with high blood pressure. In one.

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People may use cardamom seeds and pods in curries, desserts, and meat dishes, as well as in beverages, such as coffee and chai tea. People may purchase cardamom as: whole seed pods with the seeds.

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Types of Cardamom: Ground, Seeds, and Pods. Before shopping for top-quality cardamom, you need to determine what you need. Recipes call for either ground cardamom, cardamom pods, or cardamom seeds. Cardamom grows in pods that contain seeds. If you purchase the pods, you can open them to extract and grind the seeds. You can also use whole.

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What is cardamom? Cardamom pods are small, triangular seed pods that come from plants in the Zingiberaceae family, otherwise known as the ginger family. Native to tropical Asia, cardamom is prevalent in many traditional dishes across the continent, but is particularly found in Indian cooking. However, it is also an important spice used in.

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Cardamom is a spice made from the seed pods of the cardamom plant, a close relative to ginger and turmeric, that is native to South India. The triangle-shaped pods are made up of spindle-shaped.

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Cardamom pods can be green, white or black - and all can be used in cooking. Green pods and black pods come from plants that are the same family but different species, and they have different flavors.