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Cookery Class >>> Glossaries |  |
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Cardamom Cardoman is an aromatic spice that comes from south-western India. Its seeds are contained in small pods. The spice has a pungent aroma, a spicy-sweet flavour and is usually used in east Indian cooking. It is preferable to use the pods, either removing the seeds and grinding them or grinding the whole pod, loose seeds lose their flavour quicker. Use: If using cardamom to flavour dishes such as stews and curries, lightly crush the whole pod and add it to the mixture: the shell will disintegrate while the dish cooks. Because it's so pungent, don't use too much. |
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10 things to do with Cardamom |  |
| - | Akni | - | All-purpose rub for meat |
| - | Apricot and hazelnut pizza | - | Bacon kedgeree |
| - | Berbere spice | - | Boeber |
| - | Braised lamb with yoghurt | - | Cape tomato stew |
| - | Chicken biriani | - | Coconut and pumpkin noodles |
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All listings under 'C' in A-Z OF INGREDIENTS | |
- Celery
- Chives
- Cloves
- Cod
- Chilli
- Caraway seed
- Celery seeds
- Chilli powder
- Chickpeas
- Coriander seeds
- Cumin seeds
- Curry powder
- Cherry
- Celeriac
- Cantaloupe
- Calvados
- Cellophane noodles
- Creme patissiere
- Cape gooseberries
- Cinnamon
- Capers
- Cashew
- Chervil
- Chutney
- Ciabatta
- Clarified butter
- Coconut milk and cream
- Coriander
- Cornflour
- Couscous
- Créme anglaise
- Créme fraîche
- Croûtons
- Cumberland sauce
- Custard
- Caviar
- Cayenne pepper
- Coconut
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