[Sca-cooks] Green cardamom?

Ana Valdes agora158 at gmail.com
Mon Aug 28 10:26:02 PDT 2006

In Middle East cardamom is added to the coffe when it's cooked
"turkish style" or "arabic style".
In Sweden the bakeries baking bread with old recipes make wonderful
kex with cardamom and saffron, really a delicacy.

On 8/28/06, Christiane <christianetrue at earthlink.net> wrote:
> I picked up some green cardamom yesterday at an Indian grocery (whole pods with seeds). I know of its use and versatility in Indian cooking, but I am curious as to its historical use, in Western medieval and Middle Eastern medieval cooking.
> I've been experimenting with a bread baked in chicken recipe, and the basic recipe just calls for salt, pepper, lemon juice, and ground pistachios and almonds as flavorings. To this recipe I've added more flavorings: sauteed onions, a bit of garlic, fresh parsley, and cubebs. I am wondering if a little green cardamom would be a welcome addition.
> Gianotta
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