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Cardamom powder is widely used in Indian sweet dishes, icecreams, milk specialities, and even to make a hot milk based rejuvenating drink. It is added flavour and aroma to many exotic rices, vegetables and other richly flavoured dishes.One may find black, white and green cardamoms. Though the black ones look like a wild variety, they are often used in lending a distinct flavour to dishes. White cardamoms are not too fragrant in their cooked form.
The costliest and most widely popular variety is the green cardamom, used in many many dishes in India and the world over.
Most people would like to make cardamom powder (esp. from the green variety).
Method:
- Remove the lump of blackish seeds from the cardamom
- Grind them to a powder.
- The skins are either discarded or mixed into tea leaves, to give a faint fragrance in the tea.
- Though this is a wonderful way to use the skins, if one has a large quantity, then it is liable to go waste.
In my method, I grind the cardamom pods, skin and all to get cardamom powder. Roast the pods a bit, either on a warm griddly or in the microwave till just about crisp. Cool a bit, and then grind pods to get a fine powder. Sieve through a fine sieve. Transfer residual waste back to the grinder, add more pods and grind. Similarly finish with all cardamom. Store in a tightlidded clean sterile airtight jar.
Basic Dishes Index
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