|Whole Cardamom Pods|
Cardamom originated along the Malabar coast of southern India in the Kerala Hills (also home to peppercorns), and they have been used for thousands of years. References to cardamom date back 5000 years to references in Sanskrit texts, and the spice was found in Babylon as long ago as 7000 BCE! As of the early 21st century, India was still the leading producer of cardamom; however, in recent years Guatemala has become the world’s largest exporter of the spice. Ironically, almost all of the Guatemala-grown cardamom gets sent to the Middle East so that most of the local people do no really understand what to do with it.
In case you need some inspiration for a unique and tasty way to add cardamom to your menu, here is a flavorful recipe to try:
2-4 Tablespoons Green Cardamom Pods (to taste)
|Notice how the cardamom seeds are popping out of the pods.|
|Cardamom infusing in the milk/cream mixture.|
|The used cardamom pods and seeds can go in the trash now!|
|Cardamom Sweet Potatoes|
- Alan Davidson, The Penguin Companion to Food ( New York, 2002)
- Michael Krondle, The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice (New York, 2007).
- Gary Paul Nabhan, Cumin, Camels, and Caravans: A Spice Odyssey (Berkeley, 2014)