Green Cardamom
Jun02

Green Cardamom

Background and origin Green cardamom, like the black variety, is part of the ginger family.  The green cardamom plant, elettaria, is also known as true cardamom and is the most popular variety of cardamom.  It is used to flavour food and drink, as a spice and in medicine. Native to South East Asia, namely India, Sri Lanka, Malaysia and Indonesia, green cardamom is also grown in Central America.  In India the states of Sikkim and...

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Fenugreek
May25

Fenugreek

Uses Fenugreek is used both as a herb (the leaves) and as a spice (the seed, also known as methi).  It is a common ingredient in hot curries like bhuna, jalfrezi, dopiaza, madras and vindaloo.  It is used in curry powders like the Indian five-spice mixture panch phoron, and in pastes. The plant is cultivated worldwide with a large presence in the Mediterranean region however India is the largest producer.  The leaves have a bitter,...

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Black Cardamom
May06

Black Cardamom

The cardamom plant which produces both the black and green cardamom seeds used in cooking is closely related to the ginger family. The largest producer of black cardamom is Nepal, followed by Indian and Pakistan. There are two main species of black cardamom.  The pods of amomum subulatum cardamom are used primarily in the cuisines of India. Its smoky flavour and aroma derive from traditional methods of drying over open flame. Black...

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Cumin
Mar01

Cumin

Cumin (Cuminum cyminum) Said to be the second most popular spice globally, here we delve into the description of cumin; where it is found and how it is used.  A common ingredient in cuisines all over the world, we look at cooking with cumin and the uses of cumin in curries, as well as its herbal remedies. Cumin is the seed of a small umbelliferous plant that is part of the parsley family.  The plant has a slim stem that grows to 20cm...

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Coriander
Jan18

Coriander

Coriander (Coriandrum sativum) (Dhaniya – Urdu translation)   From the Cori plant that is native to the Mediterranean.  Both the seeds and the leaves are used for cooking but each have different flavours, aromas and uses. Seeds The seeds produce a sweet, woody aroma and a mellow, warm flavour.  They can be used whole, crushed or ground. Seeds are usually roasted before use, especially when grounding.  Ground coriander seeds can...

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