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cardamom - what bits to use
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Posted by paradisi Sunshine Coast (My Page) on Wed, Aug 31, 05 at 22:47
| Hi all
I've got a lovely healthy little patch of cardamom.
I know the seed pods are often used in cooking, but are any other parts of the plant edible or useful in cooking? |
Follow-Up Postings:
RE: cardamom - what bits to use
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| g'day paradisi, from what i have been told you can use the whole plant, be interesting to see other posts from those who use it say. len mail len lens garden page the web address will change soon but the e/mail address will remain current. |
RE: cardamom - what bits to use
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| Seeds are widely used to flavour curries, rice dishes, cakes, custards, fruit desserts, breads, biscuits, meat, poultry, fish and confectionery. Add a little crushed seed to tea or coffee. Pods are used whole or split in dishes made from pulses, and although they are neutral in flavour, they impart an unpleasant bitterness when left in dishes. The leaves can be used as a bed for serving rice on, or to wrap fish or other foods for baking. They can be added to stews or the water in which you cook rice etc to add flavour much as you'd add a bay leaf - actually a piece about the size of a bay leaf is used, because those leaves are large!! They are a bit tough to be eaten, however, just use them to add flavour. It is the seeds which are mainly used, and they are the parts which are used medicinally. |
RE: cardamom - what bits to use
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| Late chime in here. As Daisyduckworth mentioned, the leaves can be used to wrap fish in. I've had this at a family home in Singapore and it's delicious. |
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