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Cardamom Pods Green (Cardamon) -     2 oz
Manufacturer: Ajika / AJSP008 - 2 oz

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Cardamom Pods Green (Cardamon)

Cardamom Is Pungent, Eucalyptus-Like, Delicious In Taste

Use in desserts, coffees, curries, chai, rice

Pure single spice, 100% natural, no preservatives

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Cardamom spice is a highly aromatic spice which is most commonly used in Indian, Persian, Turkish, Arab, African and some Scandinavian cuisines. Its unique slightly sweet and savory flavor allows it to be combined with both sweet and savory dishes. It is an important ingredient in a wide range of dishes. From sea food to sauces, to meats, poultry, vegetables, and even desserts, pastries, and other baked goods.
Green cardamom has a lemony, flowery aroma, and a fruity, bittersweet flavor to it. This has always been a highly valued spice as it has a pleasing taste and rich aroma. It is as versatile as saffron and vanilla and can be added to both savory and sweet dishes like beverages (chai), desserts (kheer), Curries and pilafs. The seeds have a sweet, highly-perfumed citrus fragrance. Cardamom is an expensive spice, second to saffron. To get the maximum flavor from these pods, break open the pods.

Integral to cooking year round, spices are supremely important to have in your pantry. It's impossible to imagine many dishes without their distinctive spices and seasonings. Whether you would like your dish flavored bold or subtle, spices add a taste dimension to meals that is simply irresistible.

Spices enhance the natural properties of foods and are an important part of the complex and magical flavors of ethnic cuisines. Spices are high in flavor yet low in fat, calories and sodium offer the opportunity to explore new tastes.


align=justifyfont face=arial,helvetica,sans-seriffont size=2Murgh Badam Pasanda - Serves /Ingredients: br /4 chicken breasts boned and skinned br /2 tablespoons vegetable oil br /1/2 onion, peeled and chopped br /1 clove garlic br /50 g (2 oz) almondsbr /1/2 teaspoon ground cloves br /1/4 teaspoon green cardamom seeds removed from the pod br /2 teaspoons turmeric br /1 teaspoon ground black pepper br /Marinade br /150 g (5 oz) natural yoghurt br /1 teaspoon ginger puree br /2 teaspoons ground black pepper br /1 teaspoon ground cloves br /1 teaspoon ground coriander br /1/2 teaspoon ground aniseed br /Garnish br /toasted slivered almonds br /chopped fresh coriander leaves br /Method :br /Combine the marinade ingredients. Brush the marinade onto the chicken, cover and refrigerate for several hours. br /Remove the chicken from the marinade and set the latter aside for later use. br /Fry the chicken over medium heat in the oil for about four minutes each side or until golden brown. Remove and set aside. br /Stir-fry the onion, crushed garlic and almonds in the same pan for about two minutes. Take the pan off the heat and place the contents into a blender. br /Add the cloves, cardamom, turmeric, pepper and 50 ml (2 fl oz) water to the blender. Puree into a paste. br /Return the paste to the frying pan and simmer over a medium heat for five minutes, stirring occasionally. Add 175-250 ml (6-8) fl oz water and the chicken with the reserved marinade, and continue to stir-fry for a further 15-20 minutes. br /Sprinkle with toasted almonds and coriander leaves before serving.

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