GREEN CARDAMOM (POWDER)

Not to be confused with its botanical cousin black cardamom, green cardamom can be used both savory and sweet and brings a fresh and lemony touch to your dishes. Its aromas evoke the sap of pine and eucalyptus, while bringing a touch of sweetness. Its fragrance being very pronounced, it should be used sparingly. An essential element of Turkish coffee, cardamom is used both in savory dishes (mainly in South Asia) and in baking. Associated with saffron, or mixed with ginger, cloves, cinnamon or pepper, it is an essential of Indian cuisine and an important spice in mixtures such as curries, garam masala or chai tea. In Europe, green cardamom is mainly used in sweet preparations such as rice pudding, gingerbread, creams, jams, compotes or citrus salads. There are several ways to use cardamom in the kitchen: you can use the whole pod or just the black seeds inside to get a more intense flavor. To extract them more easily, heat your pods in a hot pan, stirring constantly so that they don't burn, the pods will open on their own to release the black seeds. You can then put them in a mortar or blender to make a powder. Ground, it will bring a more diffuse flavor. Origin: Guatemala