Exotic
Cardamoms
| Greetings from White Jasmine! |
| Cardamoms are the topic for our quarterly
newsletter, this time. I have a couple of reasons for
choosing this topic; one, cardamoms are frequently used
in most of my recipes and two, unfortunately many of
my students are unfamiliar with this exotic and powerful
spice. |
| Let’s
talk about this wonderful, glamorous and aromatic spice;
there are two types of cardamoms, green and black.
Cardamoms are a member of the ginger family and is
considered the second most valued spice in the world
(saffron being number one).Green cardamoms have a sweet
aroma and flavor while black cardamoms add more of
a smoky flavor to the dishes, the two flavors compliment
each other, beautifully. Green and black cardamom pods
are used whole in most curry and rice dishes. The pods
in addition to other whole spices like, cloves and
cinnamon are added to warm oil to infuse the oil with
wonderful flavors. This is a simple but a critical step
in preparing these delicious recipes to ensure that all
flavors are infused properly and carried through the
cooking process. Green cardamoms are also used in desserts
due to their subtle sweet aroma and flavor. |
| Although,
cardamoms are commonly used in Pakistani/Indian recipes,
green cardamoms are frequently used in coffee in Middle-Eastern
Countries, they add an interesting flavor to coffee
cakes, danish pastries and apple pies in Scandinavian
countries. It is seen as a ‘festive’ spice.
Black cardamoms are much larger than its counterpart
and release a warm and aromatic flavor. Black cardamoms
are very much a staple in Africa, Pakistani/Indian
and Middle Eastern cooking. The drying process involves
roasting over open fires, which gives it the unique
rich and smoky flavor. |
| As you know, I am a true believer of the
fact that cooking is all about exploring new and different
flavors, learn how the flavors compliment each other
and other ingredients in recipes. Cooking is considered
one of the most creative acts of mankind, I like to encourage
and challenge my students to pursue it with a passion.
It may not be for everyone but who knows you may end
up opening a whole new world for yourself which would
have otherwise gone undiscovered! |
| Hope
you enjoy the recipe for Matar Pulao, it is one of
the simplest but delicious and fragrant rice recipe.
It can be prepared in about 20 minutes, you just can’t
go wrong. To try other recipes which involve cardamoms
and other spices, please visit our website www.whitejasmine.com. |
| Having said that, I wish you a very happy,
healthy, prosperous and creative New Year! |
Huma
Siddiqui
President |
Matar
Pulao-Basmati Rice with
Peas and Whole Spices
2 cups uncooked basmati rice
1 tablespoon cooking oil
2 cloves
1 large cardamom
1 small cardamom
1 bay leaf
1 2 inch cinnamon stick
½ cup frozen peas
½ teaspoon salt |
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| Wash rice thoroughly and leave to soak
for 15 minutes. Heat oil in a pan, add the cloves,
cardamom, cinnamon stick and bay leaf. Let it sizzle
for a minute. Add green peas and salt. Add rice and
3 cups of water. Let it come to a boil and then reduce
heat and leave to simmer for 15-20 minutes. Can add
a pinch of turmeric for color. Serve with karahi chicken. |
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Jasmine, LLC • info@whitejasmine.com
Toll Free: 866-774-2995 • Voice: 608-437-1250 • Fax:
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