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Cardamom is indigenous to South India but is now cultivated extensively in Central America. The green or straw coloured seed pods contain small black seeds that have a strong lemon flavour. It is an indispensable ingredient in Indian cooking.
Crack the seed pods by crushing before use and remove before serving. An interesting addition to cooked fruit.
Recipes including Cardamom Ground
- Malay Fish Curry
- Indonesian Beef Curry
- Khemma Mattar (mince with peas)
- Vegetable Biryani
- Doro Wat (Ethiopian Spicy Chicken)