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Topic: Brown cardamom

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	Cardamom
		There is quite a lot of flavor in the cardamom pod, and when using cardamoms whole in simmered dishes, the favored method is to lightly bruise whole pods and drop them in.
		Cardamom is known and used as a breath freshener.
		Ground whole cardamom (pods and all), while not as strong as the decorticated type, is perfectly adequate though you will need to use a bit more than if you peel and grind your own.
	www.asianonlinerecipes.com /food_articles/cardamom.php (568 words)

	Cardamom Spice
		Grind cardamom from one of the whole forms of the spice to insure a superior flavor and aroma, both of which are quickly lost once the spice is ground.
		Cardamom pods are produced by several varieties of perennial plants which are native to India and belonging to the ginger family (Zingiberaceae).
		Green cardamom is an essential ingredient in Indian cuisine, it is an ingredient in curry powder, the Garam Masala spice mixture, in sweets, and all kinds of savory foods.
	www.bulkpeppercorns.com /cardamom_spice (917 words)

	Cardamom
		Cardamom is a tall herb whose erect leafy stem can grow to nine feet, with shorter flowering stems that grow horizontally along the ground.
		Thirdly, there are false cardamoms which are very closely related to the true ones and share some of their characteristics and, according to some, have no fewer than six genera that bear big brown cardamom fruits.
		-- The Ethiopian or Korarima cardamom (Aframomum korarima) is brown, with a harsh camphor odour.
	www.innvista.com /HEALTH/foods/spices/cardamom.htm (589 words)

	Aroma Tours - Cardamom the Queen of Spices
		Cardamom is a wonderfully aromatic and highly valued spice with its' origin in the moist, rich forests of Southern India, and has over the years earned the title of "Queen of Spices".
		Cardamom has a pleasant aroma with a characteristic, light pungent taste that gives a warm feeling in the mouth and contains an aromatic oil which can be extracted by distillation or as an alcoholic tincture for use in traditional medicines, perfumery and as a flavouring for liqueurs and bitters.
		In Arab countries cardamom is widely used to flavour coffee which is a very important symbol of hospitality and is prepared either by adding freshly ground seeds to the coffee powder or by steeping a few cardamom pods in the hot coffee.
	www.aroma-tours.com /stories/cardamom-spice.htm (328 words)

	Cardamom Picture Monograph
		Formerly the terms lesser, middle and larger cardamoms were used to separate these various fruits, but these words have been used so differently by various writers that they no longer possess any precise signification.
		The odor of cardamom is fragrant, the taste warm, slightly pungent, and highly aromatic.
		Cardamom is a grateful aromatic, not strongly heating or stimulating, and useful chiefly as an adjuvant.
	www.herbdatanz.com /cardamom_picture_monograph.htm (2294 words)

	Cardamom
		Cardamom has a pleasant flavor and aroma and in India it is used in tea, cool drinks, confectionaries and sweets, as well as vegetarian and non-vegetarian dishes.
		Cardamom coffee is a symbol of Arab hospitality.
		Cardamom is a herbaceous perennial plant belonging to the ginger family.
	www.sallys-place.com /food/columns/ramachandran/cardamom.htm (920 words)

	<ask kurma>
		Commonly referred to as green cardamom because the pods are bright green in colour and not to be confused with brown or large cardamom (Cardamomum amomum) mentioned above.
		Cardamom is native to the Western Ghats of India and Sri Lanka.
		Some white cardamom pods (now rarely available) are not the Thai variety but are the green ones that have been bleached with peroxide or sulphur dioxide, and are not recommended.
	www.kurma.net /faq/ask59.html (508 words)

	PLANT CULTURES - Cardamom
		Cardamom is a native plant of parts of India, Sri Lanka and parts of southeast Asia, where it occurs in the wild.
		Cardamom plants are native to the Western Ghats of southern India.
		Black and brown cardamom are used in the same way as true cardamom but come from different species.
	www.plantcultures.org.uk /plants/cardamom_landing.html (178 words)

	GourmetSleuth - Cardomon, Cardamom
		Cardamom (frequently misspelled and mispronounced "cardamon") is the common name for certain plant species native to
		The true cardamom has large leaves and white flowers with blue stripes and yellow borders; it grows to about 3 m (about 10 ft) in height.
		The fruit is a small capsule with 8 to 16 brown seeds; the seeds are used as a spice.
	www.gourmetsleuth.com /sr_cardamon.htm (201 words)

	cardamom1 (Site not responding. Last check: 2007-09-20)
		Cardamom was known to the Greeks and Romans, who used it in cooking.
		Cardamom is more commonly used in Eastern and Arab countries than in the West, with the exception of Scandinavia, where it is highly popular.
		Valued for its acceptable taste, flavour and aroma, large cardamom is used in rice preparations and meat dishes, besides a wide range of beverages and sweets.
	www.indiancommodity.com /spices/spcardam.htm (431 words)

	newsobserver.com \| Cardamom spices up rice
		Cardamom is actually the dried fruit of the plant Elettaria cardamomum.
		Sometimes referred as "true" cardamom, this plant is a member of the ginger family and is indigenous to India and Sri Lanka.
		These are typically larger than green cardamom pods and the seeds have a stronger (and often smokier) flavor.
	www.newsobserver.com /360/story/318728.html (544 words)

	McCormick - Spice Encyclopedia - Cardamom
		Cardamom is the dried, unripened fruit of the perennial Elettaria cardamomum.
		Cardamom pods are generally green but are also available in bleached white pod form.
		Cardamom is used in Danish pastries, Saudi Arabian, North African, Asian, and Indian cooking and in spice blends such as garam masala, curry powder, and berbere.
	www.mccormick.com /content.cfm?id=8214 (281 words)

	Cardamom Seed - Elettaria cardamomum - Encapsulated Botanical - Herbs (Site not responding. Last check: 2007-09-20)
		In Western medicine, Cardamom is used as a flavoring agent, and also as a basis for medicinal preparations for indigestion and flatulence.
		Cardamom was used in perfumes by ancient Greeks and Romans, and also recommended by Apicius, a famous Roman epicure, to counteract over-indulgence in drinking alcohol.
		Cardamom is still used in a variety of cuisines today, primarily in and around the Indian subcontinent and in Scandinavia.
	www.viableherbalsolutions.com /singles/herbs/s823.htm (1121 words)

	Cook's Thesaurus: Global Spices
		It best to buy cardamom seeds still encased in their natural flavor-protecting pods, which you discard after you remove the seeds.
		Recipes that call for cardamom usually intend for you to use green cardamom, named for the green pods that encase the seeds.
		Brown cardamom is a similar spice that Indians use in savory dishes.
	www.foodsubs.com /SpiceUniv.html (1479 words)

	Untitled Document (Site not responding. Last check: 2007-09-20)
		Cardamoms were first imported to Europe in 1214, where it was used in pomanders, and ascribed aphrodisiac properties.
		Cardamom may be used in the pod, or as seeds (decorticated) or powder.
		Cardamom cultivation, harvesting and processing is labour intensive and the plants produce very tiny quantities of the spice.
	www.szgdocent.org /resource/ff/f-rain3b.htm (4335 words)

	Spice Pages: Cardamom Seeds (Elettaria cardamomum)
		Cardamom is often named as the “third most expensive” spice in the world (after saffron and vanilla), and the high price reflects the high reputation of this most pleasantly scented spice.
		Cardamom seeds lose their flavour quickly when ground; even if left whole, the seeds show a loss of about 40% of the essential oil per year.
		Black cardamom (or brown cardamom) is a collective name of several cardamom related plants growing in mountains from Central Africa to Vietnam.
	www.uni-graz.at /~katzer/engl/Elet_car.html (1651 words)

	The Cooking Inn : Herbs, Spices, Oils & Flavorings C Page
		This less expensive alternative, known in medieval times as 'wild cardamoms' as opposed to 'cultivated cardamoms', is earthier and less sweet in flavour.
		Its flavour bridges the gap between green cardamom and grains of paradise, being warmer than the first but not nearly so peppery as the last.
		Interestingly, korarima is native to exactly the same zones as coffee, so the customary Arab/Turkish coffee spiced with cardamom probably originally used korarima rather than Indian cardamom.
	www.thecookinginn.com /herbs/cpage.html (1170 words)

	Cardamom
		Cardamom is used mainly in the Near and Far East.
		Cardamom is also chewed habitually (like nuts) where freely available, as in the East Indies, and in the Indian masticory, betel pan.
		A stimulant and carminative, cardamom is not used in Western medicine for it own properties, but forms a flavouring and basis for medicinal preparations for indigestion and flatulence using other substances, entering into a synergetic relationship with them.
	www.theepicentre.com /Spices/cardamom.html (758 words)

	Cardamom - exotic cardamom, cardamon spice - Food Reference (Site not responding. Last check: 2007-09-20)
		Cardamom is a distinctively pungent aromatic spice that is part of many different world cuisines.
		Because cardamom is a spice of the tropics it requires abundant rainfall and a mean Temperature of 72º F (22ºC).
		It was often traditional to show guests cardamom pods before serving coffee as a sign of respect and esteem.
	www.foodreference.com /html/artcardamom.html (756 words)

	Spices from The Spice House - Cardamom - Cardamom, Whole Pods, Inner Seeds, Ground, and Black
		Cardamom has a unique flavor and aroma that is hard to put into words.
		Cardamom is used in different ways by different cultures: in the Middle East to flavor coffee, in Scandinavian communities as a dessert baking spice.
		Finally, there are fl (actually brownish)pods which are not "true" cardamom, but come from a closely related species.
	www.thespicehouse.com /product/product_Cardamom-Whole-Pods-Inner-Seeds-Ground-and-Black.php (184 words)

	India asian food recipes
		Blend garlic, chili, ginger, 1/2 the coriander, coriander seeds, brown sugar, turmeric, mustard seeds, fenugreek seeds, salt and lemon juice until it all becomes a smooth paste (Add some water if needed).
		Heat some oil and add the cardamom, bay leaves and cloves and fry until the bay leaves turn brown.
		Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay leaf turns golden brown.
	asiarecipe.com /indmain.html (2171 words)

	Cook's Thesaurus: Indian Spices
		brown cardamom = fl cardamom Notes: Pods of this spice are sold in Indian markets.
		Don't confuse this with the more common (green) cardamom, which comes in round green or tan pods.
		brown mustard seeds Notes: These are smaller and hotter than the yellow mustard seeds that most western cooks are familiar with.
	www.foodsubs.com /SpiceInd.html (533 words)

	tibetanmedicine.com
		Brown Phlegm) disorder and reflects a combination of liver and stomach dysfunction that chronically undermines digestive and assimilative processes.
		Phlegm disorders are commonly treated with pomegranate seeds, Piper longum, fl salt, cardamom, and cinnamon(5).
		Commonly used ingredients for relevant Mukpo disorders are Saussurea lappa, Emblica officinalis, pomegranate seeds, cardamom, Piper longum, Veronica ciliata, and calcite(5).
	www.tibetanmedicine.com /html/article2.html (4704 words)

	Herbie's Spices: The Ultimate Spice Experience
		The strong camphor-like flavour earns cardamom a position among the pungent spices and it is therefore used in small quantities.
		Cardamom pods are picked before fully ripe (ripe pods tend to split) and kiln dried.
		Brown has a distinct “musty-smokey” flavour and green and brown cardamom are not interchangeable in recipes.
	www.ozevillage.com.au /herbies/store/index.asp?product_id=109 (304 words)

	Favorite Cardamom Recipes
		In a large bowl, cream butter and sugars, then add eggs one at a time then vanilla, mixing until light and fluffy (about 5 minutes), scraping the sides of the bowl while mixing.
		When lukewarm, blend in the 1 cup of flour and the cardamom until the mixture is smooth.
		Combine flour and cardamom and then add 1/2 cup at a time to the egg mixture, stirring to make a soft dough.
	www.avalon.net /~slainte/favrec.html (920 words)

	Spice Recipes - PaleoFood Collection
		Combine all ingredients in a blender or electric grinder and grind until mixture is a coarse powder.
		Garam Masala ------------ 1 tablespoon cardamom seeds 1-2 inch stick of cinnamon 1 teaspoon fl or regular cumin seeds 1 teaspoon whole cloves 1 teaspoon fl peppercorns 1/4 of an average nutmeg Place all ingredients in a clean electric coffee grinder or other spice grinder.
		Combine the cardamom seeds with the remaining ingredients in a spice grinder.
	www.paleofood.com /spices.htm (1353 words)

	Paul's Recipes (Site not responding. Last check: 2007-09-20)
		F and bake for at least 30 minutes, or until golden brown.
		Cook, stirring, 2 to 3 minutes until chillies are browned, spices are mixed and seeds are lightly fried.
		Combine cloves, cardamom, brown sugar and saffron which has been soaked in the warm milk with sour cream and pour over chicken.
	pixelmeow.com /recipes/paul.htm (1371 words)

	Cardamom Applesauce Recipe
		Our soft brown sugar comes in light and very dark brown - I had the very dark one on hand so my photo shows a much darker mixture than if I'd used the light brown one.
		I used cinnamon instead of cardamom and I added a few red hots at the end cause I remember having that somewhere and it stuck.
		I had bought apples at the farmers market and was very dissapointed in both their flavor and texture, but this recipe was the perfect use for them.
	www.recipezaar.com /138804 (507 words)

	Recipes: Indian Non-Vegetarian Recipes and Cooking tips
		Fry the whole Chicken in oil till it is golden brown in colour.
		Cut the onion fine and fry it in oil till golden brown, keep it aside in the same oil fry the coconut till light brown put the fried onion and coconut in a blender along with Fresh garlic, cloves, bay leaves, pepper, sesame seeds and grind to a very fine paste.
		Add bay leaves, fl pepper, cloves and brown cardamom and fry for few seconds.
	www.sheetudeep.com /lifestyle/recipes/nonvegerecipes.html (3114 words)

	Printer Friendly Recipe
		Combine the milk, brown sugar, cardamom and coconut milk.
		Bake at 400° for about 10 minutes until the lobster is bright red and the butter on the tray begins to brown.
		Serve the lobster with the butter from the tray, plus additional butter, roasted new potatoes, lemon and your favorite vegetable.
	chef.pct.edu /recipes/printerfriendly.asp?id=25 (117 words)

	UVA - Interntaional Center - Bagladesh (Site not responding. Last check: 2007-09-20)
		While the meat is cooking, put the cloves, peppercorns, cardamom seeds, cinnamon and nutmeg into the container of a spice grinder or a clean coffee grinder.
		Lay the pieces of butter on the sides of the hill and scatter 2 tablespoons of the browned onions over it as well.
		Serve the rice on a warmed platter, garnished with the eggs, remaining browned onions, raisins and almonds.
	www.virginia.edu /iso/ic/old_ic/Docs/Country/Bangla/bangla_food.html (2330 words)

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