To use the pods and seeds in cooking, the pods need to be ground or crushed. Separate the seeds with a sharp knife and crush them with a mortar and pestle or in a coffee grinder. For the freshest flavor, grinding your own cardamom seeds is a great idea. Foodal recommends Spice Monger’s Organic Cardamom Pods available at Amazon.. There is no substitute for the unique fragrance of black cardamom Recipes serving about 4 people usually only use one or two black cardamom pods whole. Cardamom pods are often used in Indian cuisine, appearing in everything from pilau rice to a creamy chicken korma. The pods are also great for make chai tea and tossing in Indian curry. Infuse it with cardamom pods, star anise, salt and pepper. In Indian recipes, whole cardamom pods are used in preparing basmati rice and various curries. Black cardamom pods are also dried over a fire, and hence are blackened and smoky in flavour. Hold on to the cardamom pods. For biryani, always use long grain rice. you cannot reuse the cooked one.the unused one store them at room temp.cardamom r used for aroma & they r expensive.u can crack the pods ,grind the seeds & use the powder in a chai or cooking.or use the cardamom pods in a cooking.they r good after dinner breath freshener just pop one in your mouth & chew. Place the rice in a large sieve, remove any stones or other debris, and rinse it well with water. Just look for green cardamom – I’ve accidently purchases black cardamom before and the flavor is completely different. Gently crush cardamom pods to expose seeds (a mortar and pestle or a rolling pin both work well). Try it here. Step 3 Add rice, and stir until grains are well coated with butter, about 1 minute. Difference Between Green Cardamom and Black Cardamom. Cardamom was used as a breath freshener by the ancient Egyptians and a digestive aid in traditional Indian medicine, but most importantly, it's delicious — warm and sweet in a way that pairs well with many savory dishes (think poultry, curries and all kinds of rice dishes) and is particularly fantastic as we head into the crisp days of fall. 7. ** This can be managed very easily by using a pestle and mortar. Wash rice thoroughly. To use the pods and seeds in cooking, the pods need to be ground or crushed. Black cardamom’s stronger, menthol-like flavor is used mostly in savory dishes. The result is a hot, slightly sweet, and surprisingly complex rice dish perfect as a side for greens, lentils, or simply-cooked meat. Cardamom pods You can make this one but for a better quality, just buy cardamom pods instead of just grounding cardamoms. Put rice, cardamom, cloves, cinnamon stick, and water in a pot and allow to come to a boil. Use homemade chicken stock if possible. On the other hand, you can take out the seeds from the pod and use them in fresh fruit salad, rice … 4 cardamom pods 1/4 tsp ground cardamom 1/4 cup canola oil salt. Add both the crushed pod and the seeds to the cooking pot as the pod will dissolve while providing a bit of extra flavor to the dish. Put the oil in a large, wide saute pan over a high heat. Read about 28 Essential Indian Spices and How to Use Them for Cooking. Use generously to taste. China and Vietnam also use black cardamom as a key ingredient in jin-jin meat and phở broth respectively. How to Use Organic Green Cardamom Pods to the Fullest. Green cardamom works too and adds a light herb-y fragrance. Whole Cardamom pods, when slightly crushed, are used to flavor casseroles, curries, rice and stew. Serving size. Add the cardamom seeds and … But the real hero is lime juice, the perfect balance to black cardamom. If you’re planning to prepare a soup, it’s the perfect choice there as well. Another cardamom that is extensively in Indian cuisine is Black cardamom pods. Remember, one part rice to one and a half part water. Cardamom comes in a few varieties, but the black and green pods are the most popular. [Pictured: Black cardamom pods.] 5. Black cardamom has the aroma of green cardamom, except that the pods are much larger with more seeds. Put the lid on, bring it up to a boil, turn it down and let me steam for 8 to 10 minutes. Whole cardamom pods feature intact clumps of hard, crunchy cardamom seeds, which are typically crushed in a mortar and pestle to separate them from the outer skin. A common use of Black Cardamom is when a dish requires a relatively long time to simmer, such as when making rice, whole grains, lentils, meat dishes or even broths for soups and stews! Gently warm over medium heat, just until bubbles begin to form around the edge of the pan. Then, drain the rice and add it to the pan. Aarti Sequeira pairs chicken with orange and cardamom in two classic dinners: Move over cupcakes; rice pudding is the new "it" dessert. J Food Sci Technol. 1. Simply place the cardamom pods in the mortar and lightly pound the pods with the pestle. The prolonged simmering of the dish in a liquid helps to squeeze out the … You have to realize that for a year or longer, the whole of the spice remains potent. I've found that I can get almost all the pods out in just a few seconds by spooning them off the top of the rice. 4. Add onion and cardamom, and cook, stirring frequently, until translucent, about 5 minutes. The secret to great rice … The green ones are what we normally use in baking and other recipes. Once it boils, turn the heat down and simmer slightly uncovered for 7 minutes. Many ethnic recipes call for bruised cardamom pods. Cardamom is widely used in Indian cooking and in Scandinavian baking. Add a couple of black cardamom pods to your morning grind for a smokey nuance. Ground cardamom will keep for a maximum of six months. To bruise a pod, simply use a rolling pin over the pod or use the flat end of a butcher’s knife and gently push. One could compare it to a mix of pine and herbs with sprinkles of sweetness and mint. Season with salt and add rice along with lightly crushed cardamom pods. Black cardamom s are somehow viewed as one of its types wherein the taste is not as delicate as that of the green one. The pods have a delightful yet highly complex feeling. In recipes, black cardamom should not be used if a recipe calls for green cardamom as the two pods have extremely different taste profiles. Once again, dried chiles provide a spicy compliment to the pods' smoky resin flavors. The major problem with cardamom pods is getting at the little seeds inside the pods. Do not lift the lid up. Like green cardamom, you can remove the seeds or use the pods whole. 3. If black cardamom pods aren’t available, substitute the seeds of six green or white pods or 1 teaspoon ground cardamom. Split open the cardamom pods and remove the sticky seeds, discarding the pods. Organic Green Cardamom Pods stand out among other must-have spices due to their flavor and properties. Whereas green cardamom contributes a subtle, delicate taste to dishes, black cardamom … Basmati rice with its thin, fine grains is the ideal variety to use. The cardamom pods have become an integral part of adding a savory flavor and aroma to sauces, pates, soups, rice, puree, stew, seafood, and chicken. Indian cooks use cardamom in … When cooking rice cardamom pods will usually float to the surface and cook on the top. What kind of cardamom should I use? 2. Which ethnic dishes use cardamom? As a rough guideline, there are about a dozen seeds per pod, and 10 pods will produce about 11/2 teaspoons of ground cardamom. Drain rice and rinse with cold water. Use green cardamom for making curries, rice dishes, broths, stews, even in drinks and desserts. 2. Next, add onion slices to the pan of herbs and brown them. Use cold water. (Green can be used in place of black, but the signature smokiness will be absent.) While it has spicy notes, cardamom pods are also in sweet dishes, such as festive spiced cookies, Scandinavian sweets and creamy custard. When hot, put in the cinnamon and 6. Green cardamom’s herbal, citrusy, slightly sweet flavor is equally used in sweet and savory dishes.