1 - inch piece ginger, sliced thinly 4 - 6
whole cardamom pods, cracked 4 - 6 whole black peppercorns 1 cinnamon stick 3 - 4 whole cloves (do not overdo it with the cloves or it will taste like mouthwash) a few fennel seeds 4 cups filtered water Black, green or red tea (optional) Honey, maple syrup or coconut sugar (optional) Coconut or other plant - based milk
Then she crushes a few
whole cardamom pods in a mortar and pestle, and throws them into the tea, along with a spoonful of sugar and a few dabs of milk.
You can make your own ground cardamom using
whole cardamom pods ground in a pestle and mortar or spice grinder.
TIP:
Whole cardamom pods will keep longer than ground cardamom, and they're well worth seeking out.
Shelf one: Love Tea, dragonfruit powder, pink peppercorns, vanilla bean powder, beet powder,
whole cardamom pods, chia seeds, blue cornflowers, sunflower petals, blue magik spirulina caps, fenugreek, dried red roses.
2 Meyer lemons, sliced very thin 2 1/2 tablespoons sea salt 3 cinnamon sticks 4 star anise 5
whole cardamom pods juice of 1 Meyer lemon 1/4 cup organic sugar 1/4 cup vodka
Not exact matches
And I was wondering what ground
cardamom you use as I have seen it (spice mountain at borough market is where I get all my spices) as both a green powder where the
whole pods are ground and a black powder which is just the seeds.
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green
cardamom pods (slightly crushed) 2
whole cloves 1/2 cup water 14 oz.
Place the prepared apples in a saucepan or skillet with a lid and add the Rodelle
Whole Cinnamon Sticks,
cardamom pods, finely chopped ginger, brown sugar, and water.
Leave the
whole spices in for decoration or take out before serving — the cinnamon sticks,
cardamom pods, and cloves.
1 tablespoon
whole black peppercorns 9 sticks cinnamon 1 tablespoon
whole cloves 1/2 teaspoon fennel seeds 2 tablespoons
whole green
cardamom pods 3 black
cardamom pods (optional) 2 tablespoons dried ginger powder Combine all ingredients in a spice grinder or a powerful blender and process into a fine powder.
In a small saucepan, combine 1 cup of cream, 2 1/3 cup of
whole milk, 1/2 cup of tightly packed brown sugar, and 3 crushed
cardamom pods.
Spices: 1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5
whole star anise, 1
cardamom pod, 6
whole cloves
* 2 cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3
cardamom pods, slightly smashed * 3
whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of lemongrass stalk, bruised and cut into two pieces * 1 cup packed, chopped fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3 cups vegetable or chicken broth or stock * 1 teaspoon salt
Saag Chicken -------- 2 lbs chicken breast, cubed 5 cloves garlic, minced 2 large onions, minced 1 (400g) can crushed tomatoes 1 inch ginger, minced 4 tbsp milk 4 bunches spinach, washed & chopped 2 tbsp butter 3/4 tsp cayenne pepper 1 tsp ground coriander 1/2 tsp turmeric powder 2 big
cardamom pods 2
whole cloves 7 tsp oil 1 tsp garam masala 1/2 tsp salt
Optional: Add two
pods of
cardamom, two
whole cloves, and one 2 - inch (5 cm) piece of cinnamon stick at the same time that you add the rice.
1 cinnamon stick 1
whole nutmeg, halved 1 stalk lemongrass, chopped 2
cardamom pods 1 one - inch piece of fresh ginger, peeled and chopped 2 dried chipotle chilis 1/4 cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1 cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh sage 8 cups water
Because
cardamom has such a strong flavour and there were
whole pods used they can easily overwhelm.
rhubarb, cleaned and cut into 2 - inch pieces 1 cup fresh - squeezed orange juice 1/4 cup honey 1/2 tsp kosher salt 8
pods green
cardamom 2
whole star anise 1 vanilla bean, split, seeds scraped 1 / 2 - inch piece of fresh ginger, peeled and thickly sliced
Café Brûlot In Upper Chamber 2 sticks cinnamon 8
whole cloves peel of 1/2 lemon peel of 1 orange 2
whole star anise 10 dashes Regan's Orange Bitters 1 Tablespoon sugar 4 Tablespoons ground coffee 1 rosemary sprig 2 crushed
cardamom pods In Lower Beaker, directly over flame 1 ounce Landy VSOP Cognac 2 ounces Cointreau Noir 5 ounces water Heat, pour into cup, savor and enjoy.
Hot Apple Chai - der (Chai Cider) 1 1/2 cups water 1 cup apple cider 1 cinnamon stick 1 teaspoon crystallized ginger 5
whole black peppercorns 2 green
cardamom pods, crushed 2 English breakfast black tea bags
For the best - quality
cardamom, buy
whole pods: choose plump, dense, uncracked
pods with a bright, parrot green color and store them in an airtight jar in the refrigerator or freezer.
When buying
cardamom, try to find
whole pods and choose organic, if possible.
When you cook with
cardamom, you can use the
whole green
pods or just the little black seeds to make the
cardamom powder.
3 green
cardamom pods, cracked 1 (3 - inch) stick cinnamon 2
whole cloves 1/2 teaspoon anise seed 1 teaspoon black peppercorns 3 cups cold water 3 black teabags 3 chai teabags with black tea 3 cups boiling water 1-1/3 cups unsweetened almond milk, chilled 8 — 10 teaspoons agave syrup, preferably dark
Many supermarkets carry ground
cardamom, and some carry the
whole white
pods.
2 star anise 2 cinnamon sticks 1 teaspoon
whole coriander seeds 1 1/2 teaspoon black peppercorn 5
whole cloves 3
cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot of modification, but I believe my changes did not change the overall quality of the recipe): - doubled the amount of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead of 1 1/2 cups
whole - milk yogurt - butter instead of 3 tablespoons ghee - ground
cardamom instead of 6
cardamom pods -5 dried chiles de árbol instead of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
15 Key or Mexican limes 1 cup salt 10
whole bird peppers such as piquins or chiltepins or 2 habaneros, halved 3 cups water 1/2 cup vinegar 1/2 cup sugar 2
cardamom pods 1 tablespoon
whole cloves 5 allspice berries 1/4 teaspoon freshly ground black pepper 4 cloves garlic, sliced 1 bunch green onions, white part only, chopped
200 g
whole wheat flour 100 g dark rye flour 40 g corn grits 45 g steel cut oats 1/4 cup mixed nuts and seeds + more for the topping (1/4 cup coconut sugar — 35 g) * 1 tsp salt 1 tsp baking soda 1 tbsp coriander seeds seeds from 5
cardamom pods, freshly grounded 1/2 tsp ground cinnamon 1 1/3 cup kefir or yogurt **
Chai Sugar Ingredients 1 cinnamon stick 1/4 teaspoon
whole cloves 4 teaspoons
cardamom pods 4
whole star anise 1 teaspoon ground ginger 1 cup granulated sugar
1 cinnamon stick 1 star anise 1 tablespoon coriander seeds 1 teaspoon cumin seeds 2
whole cloves 3 green
cardamom pods 2 black peppercorns 2 cups coconut milk 2 teaspoons turmeric powder 1 - inch fresh ginger root — peeled, sliced and crushed with a knife 1/4 cup plus 1 tablespoon maple syrup 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder
Ingredients — Makes 3 mini loaves 1 1/2 cups (195gms) all - purpose flour, spooned into measuring cup, then leveled off with a knife 1/2 tsp baking powder 1/8 tsp baking soda 1 1/4 tsp finely ground
cardamom pods (from about 10 - 12
whole cardamoms) Pinch of salt 1 1/2 sticks (170gms) butter, at room temperature 1/2 cup (115gms) cream cheese, at room temperature 1 cup granulated sugar 3 large eggs, at room temperature
Khalsa offers a simple recipe: Put four black peppercorns; four
whole green
cardamom pods; a half - inch slice of fresh ginger; half a cinnamon stick; and three
whole cloves in a pot filled with 10 ounces (a little over a cup) of water.