SMOKY SPICE JUST RIGHT

THEY ARE THE EMPERORS OF SPICE: TRICKS LEARNT WHILE TRAV­EL­LING MAKE FOR GREAT HOME COOK­ING

Life & Style Weekend - - EATING OUT GUIDE - WORDS: VICKI TAYLOR

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.

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