In Indian cuisine, spices can be an assault on the senses for the uninitiated. But in many ways, Cardamon is the rose among the thorns. Read on to learn about this beautiful fragrant spice. And find out which recipes it stars in.
About Cardamon (Elayti)
Cardamon (also known as elayti or cardamom) is a very popular spice in Indian and Mauritian cuisine. Actually, there are two different types of elayti, green and black. Let’s have a quick look at the differences between them and how you can use them in your cooking.
In general, this spice has a strong, unique taste with an intensely aromatic fragrance. Most children growing up in Mauritius or India will have memories of accidentally biting into a cardamon pod.
While it adds a signature flavour and aroma to the recipes it is added to, biting on it is not the most pleasant of experiences.
Green vs Black Cardamon
Green elayti is one of the most expensive spices by weight. But, thankfully, only a very little is needed to impart flavour. Without a doubt, it is best stored in the pod to preserve its organoleptic properties.
On the other hand, the black version is distinctly smokier but lacks the bitterness present in the green version. Moreover, its mouthfeel has a certain coolness that is similar to mint.
In Asia, you will find both types of cardamon ground in spice powders and pastes. Furthermore, green cardamon is often used in traditional Indian sweets (such as Barfi) and in Masala Chai. Finally, both cardamons can be added as a garnish to basmati rice and many other dishes.
Favourite Recipes
Here are some of our favourite recipes using Cardamon. You can find all of our recipes with this ingredient by clicking here.
Barfi Elayti
Rasgoula
Nannkatay
