Whenthespiceisrightand you know how to use it, life can be rewarding in flavor. Let’s talk about cardamon, a pod spice in the ginger family that is commonly used in Indian cuisine.
Although this spice originated in southern India, today, Guatemala is the largest producer of cardamom. The spice can be found as a whole pod, shelled whole seeds, or ground powder. Cardamom has a unique and distinctive flavor. It's challenging to describe buthaspeppery,piney, eucalyptus, and menthol-like notes. Yet, the taste of cardamom can also be floral with hints of citrus. This blend of sweet, peppery, pungent, and aromatic flavors makes it an incredibly versatile spice.
This herb has health benefits and is known to be used in medicines for digestion problems including heartburn, intestinal spasms, irritable bowel syndrome, intestinal gas, constipation, liver and gallbladder complaints, and loss of appetite.
Known as the Queen of Spices, cardamom is known for its pleasant aroma and wasaddedtosoupsandbread and was used to freshen breath. Cardamom is used in a wide range of cuisines and recipes.
The distinctive cardamom taste has both sweet and savory notes, meaning that it’s good for salads, breads, main dishes, desserts, and drinks. It can also be used in combination with other spices, adding a pinch to baking spice will create new depth and dimension in your baked goods.
You can also mix it with individual baking spices, like cinnamon, cloves, and ginger. It’s delicious in zucchini bread or carrot cake, which showcases sweet and savory ingredients. So, try a pinch in your favorite dishes to see how it comes out. Having trouble thinking of a dish to add it to? No fear, here is a great recipe to showcase the great herb.
Cardamon Walnut Bread 1 cup warm whole milk 1/3 cup warm water ½ cup white sugar 2 tablespoons melted butter. 1 .25-ounce package active dry yeast 3 ½ cups all-purpose flour, or as needed. ½ cup white sugar 1 ½ tablespoons ground cardamom 3 tablespoons ground cinnamon ½ cup melted butter ½ cup raisins, Optional ½ cup chopped walnuts, Optional 1 egg 1 tablespoon water ½ cup sliced almonds ¼ cup pearl sugar Preheat the oven to 350 degrees.
Whisk together the warm milk,warmwater,sugar,and wotablespoonsmeltedbutter in a mixing bowl until the sugar has dissolved. Sprinkle yeast over top and set aside for five minutes.
Once the yeast is foamy, stir in the flour, adding more if needed to make a stiff dough. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about eight minutes.
Place into an oiled bowl, cover with a cloth, and let stand in a warm place until doubled in bulk, about one hour. Combine 1/2 cup sugar with the cardamom and cinnamon in a small bowl; set aside.
Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 9x13-inch rectangle, and brush with 1/2 cup of melted butter.
Sprinkle with the cardamom sugar, raisins, and walnuts. Roll into a log, pinch the edges closed, and place ontoaparchmentpaper-lined baking sheet.
Cover with a cloth and let stand in a warm place until doubled in bulk, about one hour. With a sharp knife score the top layer of the roll with v shapes that don't quite meetinthemiddle-thewhole length of the roll. This will make the bread look braided, and is very pretty, but could be skipped.
Beat the egg with one tablespoon of water in a small bowl. Brush the egg wash over the top of the bread. Sprinkle with almonds and pearl sugar.
Bake in the preheated oven until the bread is golden-brown and sounds hollow when tapped on the bottom; 30 to 35 minutes. Cool completely on a wire rack before slicing.