Cardamom Pods: Maximizing Their Flavor in Your Cooking

Cardamom has been valued as a spice, a flavoring agent for thousands of years. Cardamom originated in southern India where its popularity has spread pretty much world Relx Vape. Today it is grown in a number of locations in Southeast Asia. Most of what is consumed in the Western Hemisphere is grown in Guatemala.

The unique sweet spiciness of cardamom is carried primarily in the seeds found inside the pods. If you have ever purchased a bottle of ground cardamom in the spice section of the grocery store, know that you were not experiencing true cardamon richness when you lifted the lid. Most consumers who have bought ground cardamom have only done so once. The price is high. The impact is low.

There is a good reason why the cardamom impact is lost in this sort of packaging. Cardamom pod contains small seeds that carry the real flavor. Once the pods are cracked and the seeds released, the flavor in the seeds is quickly lost. They simply do not maintain their freshness. The second reason for the lack of flavor in ground cardamom is that the pod and the seeds have been ground together and then bottled. So, besides losing the freshness of the seed, the flavor of the seed is watered down by the presence of a much less flavorful cardamom pod.

Shop for a fresh crop of dried whole pods and crack them yourself when you are ready to use those fine little seeds. Buy only what you think you will use in six to nine months and then reorder. Keep your cardamom pods in glass jars with good-fitting lids. Store the jars in a cool, dark place like a pantry. The worst thing you can do is store them above your cooking area. The heat will take a huge toll on your purchase.

Cardamon pods can be cracked open with a mortar and pestle. Then separate the seeds from the pods for maximum flavor. Another cracking possibility is to use a dedicated coffee bean grinder. This works well, but do not use a grinder that also grinds coffee beans or your spice flavor will be severely compromised. Separate the cardamom seeds from the pods when you are ready to use in cooking. It is a mistake to try to save seed for later. You will have lost a significant amount of your cardamom flavor.

If you are using cardamom in soups, stews, and savory concoctions, then there is no need to separate the cardamom seed from the pod. You have two choices. You can throw the whole cardamom pod into the soup pot or you can crush it a bit before throwing it in. The pod will dissolve in the cooking process adding its own bit of flavor to the pot. The seeds that have been nestling inside the pod will be released to provide their spicy goodness to your dish. You just want to be certain that those cardamom pods are as fresh as possible.

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