Using Green Cardamon

[SatNavSaysStraightOn]

I also use it in some of the Persian dishes I make as well.
I grind them whole. If something wants them in whole, then they get bashed so that the flavour can escape. But I prefer black/brown cardamon In my view, it has a much nicer flavour.

 

[Barriehie]

I also use it in some of the Persian dishes I make as well.
I grind them whole. If something wants them in whole, then they get bashed so that the flavour can escape. But I prefer black/brown cardamon In my view, it has a much nicer flavour.

Never had that one so I'll order some!

 

[badjak]

I think I have only ever used cardemom whole.
I don't use a lot of it, but next time I will grind some. I'll probably have to use a grinder, but will first try the mortar & pestle

 

[Barriehie]

I think I have only ever used cardemom whole.
I don't use a lot of it, but next time I will grind some. I'll probably have to use a grinder, but will first try the mortar & pestle

I think the shells are pretty tough, they're very fibrous. I'll be baking my bread later today that has the shells in it so I'll see. They should be softened having been in a very wet bread dough for a day.

 

[badjak]

I think the shells are pretty tough, they're very fibrous. I'll be baking my bread later today that has the shells in it so I'll see. They should be softened having been in a very wet bread dough for a day.

Feedback pls when done

 

[Barriehie]

Feedback pls when done

Certainly!

 

[Barriehie]

Feedback pls when done

Here it is!

 

[Z-Cook]

I think the shells are pretty tough, they're very fibrous. I'll be baking my bread later today that has the shells in it so I'll see. They should be softened having been in a very wet bread dough for a day.

They usually soften up pretty well. When used whole in a dish by the next day they're pretty soft. Fibrous but soft. But that's when cooked/boiled.

I find seeds are the most aromatic. It's a very (very) aromatic spice.

 

[Barriehie]

They usually soften up pretty well. When used whole in a dish by the next day they're pretty soft. Fibrous but soft. But that's when cooked/boiled.

I find seeds are the most aromatic. It's a very (very) aromatic spice.

It worked out quite well. They were soft enough I couldn't really tell they were there and the flavor is spot on. I'm going to be using more of these!

 

[karadekoolaid]

...and today, since my wife has invited friends for lunch, I'm making a Moroccan style chicken, marinated in ras al hanout: cardamom, cinnamon, cloves, nutmeg, coriander, black pepper and caraway. Very aromatic!