GREEN CARDAMOM

Green Cardamom

History/Region:  One of the world’s most ancient spices, green cardamom comes from the seeds of a ginger-like plant and is native to southern India. The ancient Egyptians chewed cardamom seeds as a tooth cleaner; the Greeks and Romans used it as a perfume. Vikings came upon cardamom about one thousand years ago, in Constantinople [modern Istanbul], and introduced it into Scandinavia, where it remains popular to this day. Green cardamom is one of the most expensive spices by weight, but little is needed to impart the flavor.

Uses:  Cardamom is a key ingredient in sweet baked goods in Scandanavia, like holiday Julekake and Finnish pulla. In the Arab world, ground green cardamom is used in strong brewed coffee and in rice pilaf. In India, green cardamom features prominently in all kinds of curries, spice mixes, sweet treats and Masala chai spiced tea. Amusingly, green cardamom is also an ingredient in Wrigley’s Eclipse Breeze Exotic Mint chewing gum.

TURKISH COFFEE

Ingredients:

  • 1 cup cold water
  • 1 tablespoon extra finely ground coffee (powder consistency)
  • 1/8 teaspoon ground cardamom, or 1 cardamom pod
  • Sugar (optional)

Directions:

  1. Bring water and sugar to a boil in a small saucepan.
  2. Remove from heat and add coffee and cardamom.
  3. Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams.
  4. Again, return to heat, allowing to foam and remove from heat.
  5. Pour into 2 cups, and allow to sit for a few minutes for the grounds to settle to the bottom of the cups. If using a cardamom pod, it can be served with the coffee for added flavor.

Turkish Coffee

**Turkish coffee must always be served with foam on top.

If you can’t find finely ground Arabic coffee, you can purchase a bag of coffee at any coffee house and ask them to grind it for Turkish coffee. You need to have a powder-like consistency.

Do not stir after pouring into cups; the foam will collapse

Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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