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Queen of spices

Its main use is as an adjunct in curries, coffees and other Asian or Middle Eastern foods

AROMATIC HERB Cardamom

Cardamom, sometimes called Grains of Paradise, is a pungent, aromatic herb. It was first used around the 8th Century, and is native to India. Today, cardamom is cultivated in India, Nepal, Sri Lanka, Guatemala, Mexico, Thailand and Central America.

Cardamom is the fruit of several plants of the genera Elettaria, belonging to the family Zingiberaceae, whose principal member is Elletaria cardamomum. The plant is a perennial with a thick, fleshy rootstock, which sends up flowering stems, 6 to 12 feet in height.

Cardamom is used in a variety of cuisines today, primarily in and around the Indian subcontinent and in Scandinavia.

The aromatic extract contains many essential oil chemicals, some of which smell like camphor. Thus, its main use is as an adjunct in curries, coffees and other Asian or Middle Eastern foods. In terms of price, cardamom comes next only to saffron and is known in India as Queen of Spices.

Medically, it is used mainly as a flavour and an aid to digestion. It is often used to treat cold, bronchitis, fever, inflammatory conditions of the oropharynx and liver complaints. There is no evidence to support any of these uses.

Now for a recipe.

Cardamom Criss-Cross Cookies

Ingredients

Butter, softened: one cup

Baking soda: 2 tsp

Cardamom, freshly ground: 1 tsp

Salt: half tsp

Light brown sugar: 2 cups

Large eggs: 2

Unbleached flour: 4-and-a-half cups

Cream of tartar: 2 tsp

Method: Combine soda, salt and cardamom with the butter. Gradually beat in the sugar, then the eggs. Sift the flour and cream of tartar together and stir into the mixture.

Chill the dough 3-4 hours, until stiff enough to handle. Shape into half-inch balls, place on ungreased cookie sheets, and dip a fork in the flour and press each cookie in a criss-cross style.

Bake in a preheated oven at 350 F for about 10 minutes.

GOPI SENIOR CHEF DE PARTIE,
VERANDAH, TAJ CONNEMARA

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