Cardamom - Brown Pod

Brown cardamom is related to the more familiar green cardamom, but is used very differently. Its strong, smoky (with a hint of mint) flavor and aroma are derived from the open-flamed traditional drying procedure. Typically associated with Indo-Asian and African cooking, brown cardamom adds a wonderfully unusual flavor to hearty dishes such as stews, soups, and braised meats.



Spice Fun Fact: In Geoffrey Chaucer's 14th century infamous collection of short stories, Canterbury Tales, cardamom is referred to as ʺthe spice of paradise.ʺ

Kosher

Origins

Indian

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  • Recipes
    • Slow Cooker Mole Chicken

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