Cardamom

The name cardamom (or cardamom) is used for herbs within two genera of the ginger family Zingiberaceae, namely Elettaria and Amomum. Both varieties produce a small seedpod, triangular in cross-section, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.

The most common form of cardamom - green cardamom - is used as a flavoring, mainly for coffee and tea. In some Middle Eastern countries, coffee and cardamom are often cooked and ground together to produce mixtures that are as much as forty percent cardamom. In some cultures, the grinding is ritualized and accompanied by singing and dancing. All the different cardamom species and varieties are used mainly as cooking spices and as medicines. In general,

• Elettaria cardamomum (the usual type of cardamom) is used as a spice, and in medicine

• Amomum is used as an ingredient in traditional systems of medicine in China, India, Korea, Japan, and Vietnam.

• In the Middle East and Turkey, green cardamom powder is used as a spice for sweet dishes as well as traditional flavoring in coffee and tea. It is also used to some extent in some dish recipes.

• In South Asia green cardamom is often used in traditional Indian sweets and in tea, or chai.

• In Northern Europe, cardamom is commonly used in sweet foods. In Finland a popular bread called “pulla” is made with cardamom

Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma. It is one of the most expensive spices by weight, and little is needed to impart the flavor. Cardamom is best stored in pod form, because once the seeds are exposed or ground, they quickly lose their flavor. However, high-quality ground cardamom is often more readily (and cheaply) available, and is an acceptable substitute. For recipes requiring whole cardamom pods, a generally accepted equivalent is 10 pods equals 1˝ teaspoons of ground cardamom.

There are so many different recipes to chose from when it comes to cardamom, it’s hard to pick one. So here is a simple, very tasty recipe for Chai - the traditional spiced tea drink that can be served hot or cold.

Chai Tea

Just in time for winter, this stuff is great simmering on the stove all day.

Ingredients:

1 cinnamon stick
6 whole green cardamom pods, crushed
3 whole cloves
1 Tablespoon candied ginger slices
4 black peppercorns, crushed
3 cups water
1 rounded tablespoon loose black tea (try Irish breakfast)
4 tablespoons honey
1 cup milk

Directions
Place the cinnamon stick, cardamom, cloves, ginger, peppercorns and water in a saucepan. Bring to a boil, then cover and reduce the heat to simmer for 5 minutes. Remove from heat and allow the mixture to steep for 10 minutes. Return to a boil. Remove from heat, add the tea and let steep for 3 to 5 minutes. Strain the tea and return to the saucepan. Add honey and milk while stirring over low heat for one minute. Serve immediately. For a sumptuous treat don’t add the milk in the above step, instead steam the milk separately until very frothy and divide among cups, then add the sweetened chai, stir and serve.