yes:)
Cardamom
Kerala
well um...its simple....cardamom is called elaichi.....n u can grind it well to have ur powder or use it simply as it is....as elaichi is used to give a special taste to ur dish
Opium poppy pods, or papaver somniferum is illegal in Canada. Only the seeds are specifically exempt, although poppy pods are used in decorative flower arrangements so they can sometimes be purchased in flower stores, even though it is illegal.
No. Garam Masala is available from Indian stores and many UK supermarkets. To make your own, * 4 tbsps coriander seeds * 1 tbsp cumin seeds * 1 tbsp black peppercorns * 1 ½ tsps black cumin seeds (shahjeera) * 1 ½ tsps dry ginger * ¾ tsp black cardamom (3-4 large pods approx) * ¾ tsp cloves * ¾ tsp cinnamon (2 X 1" pieces) * ¾ tsp crushed bay leaves * Heat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. * When the spices are roasted turn of the flame and allow them to cool. * Once cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. * Grind them all together, to a fine powder in a clean, dry coffee grinder. * Store in an air-tight container in a cool, dark place.
You can use ground cardamom as a substitute for cardamom pods in your recipe. Use half the amount of ground cardamom as the recipe calls for in cardamom pods.
A suitable substitute for cardamom pods in a recipe is ground cardamom.
badi elaychi
Cardamom pods have a more intense flavor and aroma compared to ground cardamom. Ground cardamom is easier to use and measure in recipes, while cardamom pods are often used for infusing flavor in dishes. Grinding cardamom pods releases more flavor, but ground cardamom can lose its potency faster.
Cinnamon or nutmeg can be used as substitutes for cardamom pods in a recipe.
Ground cardamom tends to have a more intense flavor and aroma compared to cardamom pods. The ground form releases its flavors more quickly, while the pods have a milder and more subtle taste and scent.
Cardamon (also known as cardamom) pods
Whole cardamom pods have a more subtle flavor and are often used for infusing liquids or in dishes where the pods can be removed before serving. Ground cardamom has a stronger flavor and is more convenient for baking and recipes where the spice is meant to be fully incorporated into the dish.
Yes, you can eat cardamom pods directly, but they are usually used as a spice in cooking and baking to add flavor. The pods are tough and fibrous, so they are often removed before eating the dish.
To enhance the flavor of coffee with cardamom, grind cardamom pods and add a pinch of the powder to your coffee grounds before brewing. You can also infuse whole cardamom pods in hot coffee for a few minutes before straining. Adjust the amount of cardamom to suit your taste preferences.
Cardamom - Not unlike saffron cardamom is hard work to produce, pods are picked, pods are stripped by hand (approx 12 seeds per pod), it will take the contents of approx 10 pods to create 1 teaspoon of ground cardamom Ground cardamom is the most expensive form - upto around £6 per oz ($10)
Cardamom has properties which are anti-oxidant and disease-preventing. The cardamom pods contain essential volatile oils and is a good source of minerals such as potassium.