Pungent, aromatic spice flavor. Light to dark olive green. Approximately 1/4- to 1/2-inch long, oval shape. Spicy-sweet aroma with floral notes. Fine-textured powder. Greyish tan. Tan to black seeds. Approximately 1/8 inch in diameter. Irregularly shaped.
|Common Uses||Incorporate in baked goods for spicy-sweet flavor. Add to seasonings for chicken, duck, red meats, lentils, curries. Include in chai tea infusions. In Indian recipes whole cardamom seeds are used to prepare basmati rice and various curries, pulses and other rice dishes. Also found in Indian sweets and drinks. Used in Western Europe in Dutch biscuits and Scandinavian aquavit, cakes, pastries. Use sparingly in pickles, mulled wines, cooked meat, poultry and shellfish. In Middle Eastern recipes ground cardamom is used in preparing desserts. Cardamom mixed with ginger, cloves and cinnamon is great in rice pudding, black tea and even hot chocolate. Warm, slightly spicy flavor complements traditional coffee cake. Incorporate into baked goods such as cookies, quick breads or scones for spicy-sweet flavor. Add to seasonings for chicken, duck, red meats, lentils, curries. Include in chai tea infusions.|