(Elettaria cardamomum) A perennial plant originating in India, cardamom is now also grown in other tropical areas. It is a key ingredient in Indian cooking and chai masala blends, and is used in Turkey brewed with coffee. Cardamom has a strong, unique taste, with an intensely aromatic fragrance. It is used in baking as well as medicinally.
To brew as a tea: Pour 1 cup of boiling water over crushed seeds and infuse 10-15 minutes.
Essential in dishes throughout India, Garam Masala - or "sweet mix" - is used to enhance appetizers, soups, salads, and entrees.
2 Tbsp cardamom seeds
2 Tbsp cumin seeds
2 Tbsp coriander seeds
2 Tbsp cinnamon chips
2 Tbsp black peppercorns
1 Tbsp whole cloves
1 tsp ground nutmeg
Put cardamom, cumin, coriander, cinnamon, peppercorns and cloves in a skillet and toast the spices over medium-high heat for approximately 10 minutes. Stir occasionally to prevent burning. Cool.
Using a spice grinder or coffee grinder, grind the spices to a powder. Stir in the nutmeg.
Store in an airtight container in a cool, dry place.
Please Note: The information given here has not been evaluated by the Food and Drug Administration and is not intended to diagnose, treat, cure or prevent any disease.