|Decorticated Cardamom Seed Quart Container-16 oz $29.99|
|5+ Quarts||10% off Regular Price|
Description: Sweet, pungent, and spicy.
Usage: Use to flavor both sweet and savory dishes such as Indian and West Asian curries, rice dishes, sweetmeats, baked goods, fruit desserts and tea. Recipes for Cardamom.
Storage: Store in a cool dry place, away from heat, light, and humidity.
Cardamom is aromatic with a slightly pungent taste. Cardamom is used in pastries and desserts and beverages. It is native to Asian, African, Indian, and Middle Eastern cuisine. It is also a component of garam masala and curry powder.
Bananas with Praline Sauce
Heat 2 tablespoons butter in skillet; sauté bananas on each side. Place into dessert dishes. Melt remaining butter in skillet; add brown sugar, cream, cardamom, and cook stirring constantly until slightly thickened, about 2 minutes. Remove from heat. Top bananas with ice cream and spoon on sauce. Garnish as desired. A very nice presentation when served in oversized martini glasses.
Poached Pears with Cranberry Cardamom Sauce
Combine first 7 ingredients and bring to a boil, stirring to dissolve sugar. Add pears, reduce heat, cover and simmer until tender, turning once, about 20 minutes. Remove pears, cover and refrigerate to chill well. Boil poaching liquid until reduced to 1 cup and 2 tablespoons, about 15 minutes. Strain into bowl. To serve: stand pears on plate, place a scoop of yogurt next to each pear, drizzle sauce over pear and yogurt and serve with cookies.
Mix sugar and water in pan; heat to boiling. Reduce heat, simmer, uncovered, over medium heat until golden; remove from heat. Add bouillon, stirring until sugar is dissolved. Return to heat, cook 2-3 minutes; reserve. Sauté carrots and raisins in butter, covered, 10 minutes. Add rice to carrot mixture; stir until coated with butter. Stir in reserved bouillon mixture and remaining ingredients. Heat to boiling; reduce heat. Simmer covered until bouillon is absorbed, 25-30 minutes.
Cardamom Scented Cookies
Pre-heat oven to 350 degrees. Cream butter and confectioners sugar until smooth. Beat in extract. Combine the flour, walnuts, cardamom, and salt. Add to creamed mixture. Roll into 1" balls. Place 2 inches apart on ungreased cookie sheet. Bake until golden brown. Roll in extra confectioners sugar while warm.
Crush cardamom pods and set aside. Crush whole clove and set aside. Bring water to a boil, stir in tea. Add cardamom and cloves. Remove from heat and let stand 5 minutes. Pour through a strainer; add sugar, stirring until dissolved, cool. Chill two hours. Serve over crushed ice. Top with 3 tablespoons half and half.
Beat butter with electric mixer on medium speed until creamy. Add 3/4 cup sugar, beat till smooth. Add molasses, cinnamon, and cardamom; beat well. Combine water and baking powder, stirring until dissolved; add to butter mixture. Cover and chill 8 hours. Turn dough onto lightly floured surface; roll to 1/4 inch thick. Cut with cookie cutter. Place 2 inches apart on lightly greased baking sheet. Brush with egg white, sprinkle with sugar. Bake at 375 degrees for 8 minutes or until lightly browned. Cool on baking sheets for 5 minutes; move to wire rack and cool completely.