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By (user no longer on site)
over a year ago
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You can make savoury and sweet recipes and a very good curry. I would look online for recipes 
I love cardomons... but just remember not to bite or swallow one  |
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"You can make savoury and sweet recipes and a very good curry. I would look online for recipes
I love cardomons... but just remember not to bite or swallow one "
I don't cook curry Mr N can't stand the smell or taste.
I will heed your advice not to bite or swallow one  |
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"Pretty much every curry recipe I've followed seems to have them in. ...I'm also sure i saw a cake recipe once that had them. .."
I think I might have seen a cake recipe, I'll check on line.
I bought them to make cardamom tea but I'll never use all of them. |
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By *yrdwomanWoman
over a year ago
Putting the 'cum' in Eboracum |
"You can make savoury and sweet recipes and a very good curry. I would look online for recipes
I love cardomons... but just remember not to bite or swallow one
I don't cook curry Mr N can't stand the smell or taste.
I will heed your advice not to bite or swallow one "
Its only the pods you have to worry about. if you grind the seeds it's a lot nicer. |
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"You can make savoury and sweet recipes and a very good curry. I would look online for recipes
I love cardomons... but just remember not to bite or swallow one
I don't cook curry Mr N can't stand the smell or taste.
I will heed your advice not to bite or swallow one
Its only the pods you have to worry about. if you grind the seeds it's a lot nicer."
Ah. So if I grind the pods it's not the same as grinding seeds? |
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By *yrdwomanWoman
over a year ago
Putting the 'cum' in Eboracum |
"You can make savoury and sweet recipes and a very good curry. I would look online for recipes
I love cardomons... but just remember not to bite or swallow one
I don't cook curry Mr N can't stand the smell or taste.
I will heed your advice not to bite or swallow one
Its only the pods you have to worry about. if you grind the seeds it's a lot nicer.
Ah. So if I grind the pods it's not the same as grinding seeds?"
You won't be able to grind the pods. They're indestructible, like cockroaches.  Just bash them bit to release the seeds then either fish them out after cooking, or try and get the seeds out and use them.
Any recipe that infuses them would probably be easier. |
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"You can make savoury and sweet recipes and a very good curry. I would look online for recipes
I love cardomons... but just remember not to bite or swallow one
I don't cook curry Mr N can't stand the smell or taste.
I will heed your advice not to bite or swallow one
Its only the pods you have to worry about. if you grind the seeds it's a lot nicer.
Ah. So if I grind the pods it's not the same as grinding seeds?
You won't be able to grind the pods. They're indestructible, like cockroaches. Just bash them bit to release the seeds then either fish them out after cooking, or try and get the seeds out and use them.
Any recipe that infuses them would probably be easier."
This could be where I've been going wrong  . I won't risk my coffee grinder on them then |
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By (user no longer on site)
over a year ago
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Slightly off topic but I love Cardamom and Mimosa perfume by Jo Malone bought some earlier this year.
I've seen a recipe for a Cardomom and orange cake.  |
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"I have an amazing chocolate and cardamon tart recipe... really easy to do
You had me at chocolate! .
Will I find it on line do you think?"
You might, I picked it up at my 40th birthday pressie... A cookery course at Betty's Cookery School in Harrogate if you don't pm me and I will type it up for you |
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"I have an amazing chocolate and cardamon tart recipe... really easy to do
You had me at chocolate! .
Will I find it on line do you think?
You might, I picked it up at my 40th birthday pressie... A cookery course at Betty's Cookery School in Harrogate if you don't pm me and I will type it up for you"
Thank you. That's kind of you. |
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We use them in our rice cooking, it gave it a fantastic flavour fry 5 or 6 up in the oil or batter before you add the rice then add the rice fry a little then add the water about 10mm above the rice let it steam untill the water disappear and let it stand for a few minute then bob your uncle very easy X
Try it and let us know what you think
Goodluck  |
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"We use them in our rice cooking, it gave it a fantastic flavour fry 5 or 6 up in the oil or batter before you add the rice then add the rice fry a little then add the water about 10mm above the rice let it steam untill the water disappear and let it stand for a few minute then bob your uncle very easy X
Try it and let us know what you think
Goodluck "
Pods or seeds? I will give it a try and get back to you. Thanks |
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"We use them in our rice cooking, it gave it a fantastic flavour fry 5 or 6 up in the oil or batter before you add the rice then add the rice fry a little then add the water about 10mm above the rice let it steam untill the water disappear and let it stand for a few minute then bob your uncle very easy X
Try it and let us know what you think
Goodluck
Pods or seeds? I will give it a try and get back to you. Thanks "
Pods
Whole ones, but avoid eating them they not harmful but the taste unpleasant as you eating to many seeds in the pod at once as my daughter call it fairy liquid lol I tend to pick them off before I dish it to her but you never can be sure that all gone |
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I'm never without pods tho why people advocate cooking with pods is a bit of a puzzle.
Smash pods remove seeds.
Lovely aromatic flavour used in many recipes.
I like to do a very simple but impressive kulfi for desert. |
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"I'm never without pods tho why people advocate cooking with pods is a bit of a puzzle.
Smash pods remove seeds.
Lovely aromatic flavour used in many recipes.
I like to do a very simple but impressive kulfi for desert. "
I'll bash the pods with my trusty rolling pin later then.
Kulfi! it's been ages since I had that. |
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By (user no longer on site)
over a year ago
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Cardamon custard
Also the numerous benefits like dental health and stomach disorders, as like many others, it inhibits infectious microbes not the friendly probiotic bacteria |
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By (user no longer on site)
over a year ago
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"I've got some cardamom pods what can I use them for?
Also does anyone have a good chai spice recipe?
Sexy huh? "
Coffee:
Grind coffee very fine, espresso grind if you have to, finer if you can. Dessert spoon of coffee in pan, add cup of water, a few cardamom pods and a desert spoon of brown sugar. Bring to boil and simmer for 5 mins or so.
Strain and drink black.
By gods you'll know you've been coffeed! |
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By (user no longer on site)
over a year ago
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"You can make savoury and sweet recipes and a very good curry. I would look online for recipes
I love cardomons... but just remember not to bite or swallow one
I don't cook curry Mr N can't stand the smell or taste.
I will heed your advice not to bite or swallow one
Its only the pods you have to worry about. if you grind the seeds it's a lot nicer.
Ah. So if I grind the pods it's not the same as grinding seeds?
You won't be able to grind the pods. They're indestructible, like cockroaches. Just bash them bit to release the seeds then either fish them out after cooking, or try and get the seeds out and use them.
Any recipe that infuses them would probably be easier.
This could be where I've been going wrong . I won't risk my coffee grinder on them then "
Just crush them and fling them in whole (curries). I do like chomping on a whole one though! |
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Cardamom tea;
Put some pods in a saucepan with water and boil.
Take off heat, add tea leaves, let it brew; strain into cups add sugar and milk as you wish.
Alternatively to make a very milky tea; simmer the pods in milk , add the tea leaves ( sugar if you like), brew and pour.
(Use tea bags if you prefer).
A small slice of ginger added during simmering as well is a good winter warmer.
Good for the digestion, and a nice alternative to coffee after a curry |
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By (user no longer on site)
over a year ago
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This is a yum recipe by Yotam Ottolenghi -- nom nom nom!!
Poached Pears With Cardamom And Saffron
1/2 tablespoon cardamom pods
2 cups dry white wine
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon saffron threads
Pinch of kosher salt
4 firm pears, peeled, stems intact
1 6-ounce container crème fraîche
Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears; add water if needed to completely submerge pears. Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.
Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes.
DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate pears. Let syrup stand at room temperature. Rewarm syrup before continuing.
Spoon some of syrup over cold or room-temperature pears. Serve with a dollop of crème fraîche; pass remaining syrup.
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"Cardamom tea;
Put some pods in a saucepan with water and boil.
Take off heat, add tea leaves, let it brew; strain into cups add sugar and milk as you wish.
Alternatively to make a very milky tea; simmer the pods in milk , add the tea leaves ( sugar if you like), brew and pour.
(Use tea bags if you prefer).
A small slice of ginger added during simmering as well is a good winter warmer.
Good for the digestion, and a nice alternative to coffee after a curry "
I can't drink caffeinated tea but I'm going to make this with red bush and might add a pinch if cinnamon and a clove. Thanks |
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"Cardamom tea;
Put some pods in a saucepan with water and boil.
Take off heat, add tea leaves, let it brew; strain into cups add sugar and milk as you wish.
Alternatively to make a very milky tea; simmer the pods in milk , add the tea leaves ( sugar if you like), brew and pour.
(Use tea bags if you prefer).
A small slice of ginger added during simmering as well is a good winter warmer.
Good for the digestion, and a nice alternative to coffee after a curry
I can't drink caffeinated tea but I'm going to make this with red bush and might add a pinch if cinnamon and a clove. Thanks"
Yep you can try all sorts of combinations |
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By (user no longer on site)
over a year ago
|
"I've got some cardamom pods what can I use them for?
Also does anyone have a good chai spice recipe?
Sexy huh? "
They go in rice to flavour it. Dont forget to try remove them. If you bite into one its like biting a little pod of aftershave. |
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"Cardamon custard
Also the numerous benefits like dental health and stomach disorders, as like many others, it inhibits infectious microbes not the friendly probiotic bacteria"
Sounds lovely. I wasn't aware of the benefits, thank you |
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"I've got some cardamom pods what can I use them for?
Also does anyone have a good chai spice recipe?
Sexy huh?
Coffee:
Grind coffee very fine, espresso grind if you have to, finer if you can. Dessert spoon of coffee in pan, add cup of water, a few cardamom pods and a desert spoon of brown sugar. Bring to boil and simmer for 5 mins or so.
Strain and drink black.
By gods you'll know you've been coffeed!"
I'll give this a go for sure. |
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"You can make savoury and sweet recipes and a very good curry. I would look online for recipes
I love cardomons... but just remember not to bite or swallow one
I don't cook curry Mr N can't stand the smell or taste.
I will heed your advice not to bite or swallow one
Its only the pods you have to worry about. if you grind the seeds it's a lot nicer.
Ah. So if I grind the pods it's not the same as grinding seeds?
You won't be able to grind the pods. They're indestructible, like cockroaches. Just bash them bit to release the seeds then either fish them out after cooking, or try and get the seeds out and use them.
Any recipe that infuses them would probably be easier.
This could be where I've been going wrong . I won't risk my coffee grinder on them then
Just crush them and fling them in whole (curries). I do like chomping on a whole one though! "
You're in the minority there |
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"This is a yum recipe by Yotam Ottolenghi -- nom nom nom!!
Poached Pears With Cardamom And Saffron
1/2 tablespoon cardamom pods
2 cups dry white wine
3/4 cup sugar
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon saffron threads
Pinch of kosher salt
4 firm pears, peeled, stems intact
1 6-ounce container crème fraîche
Gently crush cardamom with a rolling pin or the bottom of a skillet to slightly crack open pods without releasing seeds. Combine cardamom, wine, sugar, lemon juice, saffron, and salt in a medium saucepan over medium heat, stirring until sugar dissolves. Bring to a simmer. Add pears; add water if needed to completely submerge pears. Cover with lid slightly ajar and simmer, turning occasionally, until pears are tender but not mushy, about 30 minutes.
Using a slotted spoon, transfer pears to a plate. Increase heat and boil poaching liquid until reduced to 1 cup, 10–15 minutes.
DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate pears. Let syrup stand at room temperature. Rewarm syrup before continuing.
Spoon some of syrup over cold or room-temperature pears. Serve with a dollop of crème fraîche; pass remaining syrup.
"
Thank you, I love poached pears |
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"I've got some cardamom pods what can I use them for?
Also does anyone have a good chai spice recipe?
Sexy huh?
They go in rice to flavour it. Dont forget to try remove them. If you bite into one its like biting a little pod of aftershave."
I'll avoid that then |
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"I once made an infusion to use as a rinse through my hair. Fragrant and soft hair.
That sounds really useful.
Could you pm me the recipe please. "
you're going to need considerably bigger cardamoms  |
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By (user no longer on site)
over a year ago
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"I once made an infusion to use as a rinse through my hair. Fragrant and soft hair.
That sounds really useful.
Could you pm me the recipe please.
you're going to need considerably bigger cardamoms "
You're not the first gal to tell me that.    |
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"I once made an infusion to use as a rinse through my hair. Fragrant and soft hair.
That sounds really useful.
Could you pm me the recipe please.
you're going to need considerably bigger cardamoms
You're not the first gal to tell me that. "
|
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By (user no longer on site)
over a year ago
|
"I once made an infusion to use as a rinse through my hair. Fragrant and soft hair.
That sounds really useful.
Could you pm me the recipe please.
you're going to need considerably bigger cardamoms
You're not the first gal to tell me that.
"
|
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"I once made an infusion to use as a rinse through my hair. Fragrant and soft hair.
That sounds really useful.
Could you pm me the recipe please.
you're going to need considerably bigger cardamoms
You're not the first gal to tell me that.
"
its a misquote from Calendar Girls, nothing to be sad about |
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By (user no longer on site)
over a year ago
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"I once made an infusion to use as a rinse through my hair. Fragrant and soft hair.
That sounds really useful.
Could you pm me the recipe please.
you're going to need considerably bigger cardamoms
You're not the first gal to tell me that.
its a misquote from Calendar Girls, nothing to be sad about "
I was going to say,,,,,,,, you've never seen my cardamons.
*mores the pity. |
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