Informative article about the spice Black Cardamom, its botany, chemistry, history and cross-cultural culinary usage.
Take a cooking pot or kadahi and place it on high heat. Add oil and once it is hot (not smoking), add the black cardamom, bay leaves, cumin seeds and asafoetida. Once the cumin seeds begin to crackle, tip in the onions and fry them on high heat, stirring often, till they become ...
The wonderful yet delicately composed mélange of ginger, cinnamon, cardamom, cloves, star anise, black pepper, and flavoring gives Tea Forté Chai tea its character. Tea Forté Chai contains very flavorful and aromatic spices. This black tea is known as a 'very forgiving black tea', meaning ...
Nair KP. Agronomy and economy of black pepper and cardamom. The King and Queen of Spices: Elsevier press; 2011. p.380. Damanhouri ZA, Ahmad A. A review on therapeutic potential of Piper nigrum L. (Black Pepper): the king of spices. Med Aromat Plants. 2014;3:161. doi:https://doi...
For custard apple kulfi, I made the custard base as usual, boiling milk and cream for a bit till thick, then adding condensed milk, cooling the mixture and finally mixing in custard apple pulp. The recipe you’ll notice has only a small quantity of condensed milk; this is because ripe ...
Rajasthani garam masala may be quite high in black pepper, which (together with the preference for black cardamom over green cardamom) gives is a somewhat unique character. Ground black pepper is also very often used as a spice for black tea, alone or in combination with other spices. This ...