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Place them in the mortar bowl and begin to grind the seeds with the pestle. Continue grinding until the seeds are ground down to a fine powder and then proceed with your recipe. Gandharva Mancini Professional. Do you eat the cardamom pods? The pods can be split open to expose the aromatic seeds.
You can use the whole pods remove them before serving the dish or powder the seeds and add that. Llanos Murariu Professional. How do you grind cardamom pods without a grinder? Using a Rolling Pin. Reni Risi Professional. How many teaspoons is 2 cardamom pods? The cardamom pods contain tiny, spicy sweet seeds that you need to remove from the pods and crush before using in a recipe.
Musarrat Dovenmuhle Explainer. What is the difference between green and black cardamom? In the case of green cardamom , both the pod and the seeds are used for flavouring. When it comes to black cardamom , only the seeds are used and the pods are discarded. The green cardamom has a very strong and intense aroma and flavour, while the black cardamom has a smoky and vaguely camphor-like flavour.
Youssouf Ever Explainer. Do you use the whole cardamom pod? Whole pods are best used in recipes with some sort of liquid for the cardamom to infuse. The pods that encase cardamom seeds have little flavor on their own, but they are a handy way to keep the seeds contained. Crushing the pod slightly helps expose the aromatic seeds inside. Sherice Sohnges Explainer. Are cardamom pods the same as cardamom seeds?
Can cardamom seeds be used as a substitute for the pods or vice versa? Both seeds and whole pods can be used in the same dishes; however, the methods of preparation will be different. When using pods , split or crush them to expose the seeds. They can then be slow-cooked to extract the flavor. Shani De Torre Pundit.
What dishes use cardamom? Here are 13 ways -- sweet and savory, breakfast and dinner -- to let cardamom do it all:. Cardamom Doughnuts by Amanda Hesser. We had a nice windy day today, so I was helped along by the wind, and I simply held one bowl above the other and poured the seeds between the bowls.
The wind picked up the little bits of the pods and blew them away, leaving me with the seeds and a few larger bits of pod. By this point, it was super easy to pick out the bigger pieces of pod and I was left with the seeds. Then I just spun the seeds in the coffee grinder again — you can use a mortar and pestle until I had them ground as fine as I wanted.
I still had larger bits of seed in my cardamom bread that I would have liked. So spin that coffee grinder a little longer than you think you need. But it will still be lots fresher than what you can buy in the store. Your two bowl method was ingenious! It is actually a simple winnowing method; this is how people originally separated chaff from kernal with wheat, rice, millet etc.
I followed your advise to pulse a couple of times in grinder. So I put the pulsed cardamom in a strainer, the old fashioned kind with larger holes in it, gave the pods a stir til seeds fell through onto plate underneath. After that I was able to pick out the loosened chaff. Thank you for your wonderful suggestion!
Throw a bunch of cardamom pods in a ziploc bag. Put that bag in another ziploc bag.
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