SMOKY SPICE JUST RIGHT
THEY ARE THE EMPERORS OF SPICE: TRICKS LEARNT WHILE TRAVELLING MAKE FOR GREAT HOME COOKING
Last week, there were a few cooking shows on tele that featured cardamom and it piqued my curiosity. So I have decided to write about that with a particular focus on black cardamom. Cardamom is the queen of spice and there are three varieties: green cardamom, Chinese cardamom and Indian brown cardamom. The latter has a lovely smoky flavour which develops as the cardamon dries over coals and fire. It is unique in flavour and shouldn’t be substituted for anything else.
Here’s one of the first curries I ever made, which I learnt from a wonderful Indian teacher when I spent some time in Bangalore. It uses black cardamom and is just beautiful.