[Sca-cooks] Cardamon

[Nanna Rögnvaldardóttir]

-----Original Message-----
From: Ron Rispoli <rispoli at gte.net>
To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
Date: 29. júní 2001 02:09
Subject: [Sca-cooks] Cardamon


>Hail the list,
>Could someone tell me the differences between white, green
>and black cardamon?



White and green are the same, the white has just been bleached. Black or
brown is a different species (actually several species) and is usually
thought to be inferior, although it isn't neccessarily, it is just used
differently (tends to be used more in meat dishes and such, not in sweet
dishes).

Nanna