File:Cardamom (5193854049).jpg
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| Description | The store carries both black and green cardamom (elaichi). The green is the flavor most non-Indian-cooking folks are more familiar with, and is used in both savory and sweet (like Chai) preparations. You generally use the seeds inside the outer pod, but they lose their flavor quickly so best to keep stored in pod until ready for use. When using, toast the entire pod in a dry pan, then you can crack the pod to release the seeds for grinding. Karuna noted she's not a fan of the black cardamom. It's generally used in savory preparations only and has a hot, astringent, peppery quality. In addition to its culinary flavoring purposes, cardamom is thought to be helpful with digestion. |
| Date | |
| Source | Cardamom |
| Author | Leslie Seaton from Seattle, WA, USA |
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This image was originally posted to Flickr by La.Catholique at https://www.flickr.com/photos/38559542@N02/5193854049. It was reviewed on 10 July 2014 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-2.0. |
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| current | 10:27, 10 July 2014 | | 1,000 × 1,000 (323 KB) | McZusatz | Transferred from Flickr via Flickr2commons |
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