Cardamom

Cardamon is one of the most expensive spices in the world. This is because each individual fruit pod containing the desired seed spice must be harvested from its flower stalk by hand. Flower stalks must be carefully examined and re-examined as the fruit pods develop at different rates. Harvested while still green and firm, the pods are then dried and sold.

Cardamon is especially popular in Scandinavia, Saudi Arabia, and India. About 1000 years ago, the Vikings discovered cardamom in their explorations and conquests around the Mediterranean. They introduced this spice to Scandinavia where it is still used extensively in baking spiced cakes and breads. The beduin of Saudi Arabia, who bartered for necessary supplies in towns well-positioned along ancient trade routes, have used cardamon for centuries in preparing and serving coffee. Indian cooks, who enjoy being in the native country of cardamon, use this spice in curries, pilafs, and in milky desserts.

Cardamon is a member of the ginger family. As a carminative and a stimulant, it warms the body and helps relieve indigestion and gas. To warm the body, try the following tea recipe.

Indian Spice Tea

1 oz. grated fresh ginger
7 peppercorns
1 cinnamon stick
5 cloves
15 cardamon seeds
1/2 cup milk
vanilla extract
nutmeg

Heat spices in one pint (2 cups) of water and simmer 10 minutes. Add one-half cup of milk and simmer 10 more minutes. Add a few drops of vanilla and sprinkle with nutmeg. Sweeten with honey, if desired. Drink 1 cup of tea twice daily or as needed for warmth. (Recipe from The Way of Herbs by Michael Tierra, p. 74)

When shopping for cardamon, buy the whole pods to retain freshness. When ready to use, remove pods and grind the seeds in a mortar and pestle or small food processor. Following is a recipe for a most delicious dessert. Enjoy incorporating cardamon into your cooking!

Indian Rice Pudding (Chaaval Ki Kheer)

1 cup basmati rice, washed and drained
2 1/2 cups milk
4 tablespoons almond powder or ground almonds
1 1/3 cups evaporated milk
1/8 to 1/4 cup sugar
2 tablespoons raisins
2 tablespoons pistachio nuts, chopped
1 teaspoon cardamon powder
Red rose petals to garnish

Bring rice and milk to a boil in a heavy pan. Then, allow to simmer for an hour or until mushy. Beat the rice with a wooden spoon or other hand tool while still on the heat. Blend the almonds into the evaporated milk and add to the rice. Stir until thick and creamy. Add the sugar, raisins and pistachios. Sprinkle the cardamon powder over the dessert and stir well. Serve chilled, garnished with rose petals.