Cardamom is an exotic spice, native to India and Sri Lanka, where it is still found in the wild.
Cardamom flavour is pungent, cardamom seeds should be used in moderation. If employed in small quantities they give food an exquisite and delicious touch. The seeds can be purchased whole or ground. However, they should never be bought in the latter form since soon after being crushed, they rapidly lose their essential oils. To retain their aromatic aroma and flavour, the seeds should not be taken out of the pod until ready for the pot.
To prepare them for use, the pods should be cracked with a small knife or fingernail. The seeds can then be removed and the skin discarded. For the utmost in savour and aroma, the seeds must be immediately ground and used. About 8 large or 12 small pods make about a 1/2 teaspoon of ground cardamom.
How to make cardamom tea with milk
3 cups water
1 teaspoon black tea
1 small cinnamon stick
4 whole cardamom seeds, cracked
and peel discarded
1/2 teaspoon fennel seeds
I cup milk
I tablespoon sugar
Place water, tea, a cinnamon stick,
cardamom and fennel seeds in a pot.
Bring to boil. Cover, simmer over
medium heat for 10 minutes. Add
milk and sugar, bring to boil. Remove
from heat, strain into cups and serve