Comments on: Black Cardamom

By: Almaz

Almaz — Tue, 06 Sep 2011 17:03:00 +0000

Hey Marc, Love your blog. Very inspirting. I am so happy you blog on black cardamom. I use it all the time on veggie or beaf dishes. I ground in my spice grinder a small amount at a time. Like you mentioned the aroma is out of this world.
In Ethiopia we call it korerima. Very famous spice. Some people add a little bit in thier coffee. An aquared taste thing? From your posted picture I think the korerima resembles the chinise black cardomon

By: Braised Lamb Shanks in Cranberry Recipe

Braised Lamb Shanks in Cranberry Recipe — Sun, 25 Apr 2010 19:18:27 +0000

[...] lbs lamb shanks 1 tsp whole cumin seeds 10 cloves 2 pods, black cardamom 2 cloves garlic minced 1 1/2″ knob of ginger grated 2 onions minced 3 Tbs sugar 1 Tbs kosher [...]

By: Braised Lamb, Cranberry, Parsnip Puree + The Delancey Salad | Anticiplate

Braised Lamb, Cranberry, Parsnip Puree + The Delancey Salad | Anticiplate — Tue, 08 Dec 2009 17:05:02 +0000

[...] owe it to this guy, who inspired me. I braised four lamb shanks in a mixture of toasted cumin seed, black cardamom, cloves, ginger, onions, garlic, and fresh cranberries. Oh [...]

By: Colloquial Cook

Colloquial Cook — Tue, 08 Dec 2009 16:05:38 +0000

Ok, I’ve just been given home-made garam masala – probably the only way I’ll ever get to taste this exotic dark cardamom You’re da spice man Marc.

By: Eleanor Hoh (WokStar)

Eleanor Hoh (WokStar) — Tue, 08 Dec 2009 15:58:27 +0000

I love these helpful nuggets of information. Another use for cardamom an Indian friend taught me is to use it to clear ‘garlic breath’ often offered after a meal in Indian restaurants. I use the pods rather than the actual seeds cause they lose potency faster. I carry pods in a little pill box, great for trips to refresh after coffee, tea as well as strong flavored foods. Folks either love or hate it.