Cardamom Spice Blend

Cardamom is a spice not commonly used in the United States. A member of the ginger family, this warm, sweet spice is traditionally found in Indian cooking, flavoring a wide variety of curries, rice dishes, and Indian-style desserts. It is best to purchase the pod and grind the seeds yourself; once ground, cardamom begins to lose its essential oils. You can also crush the pods lightly, then add them hearty stews and lentil or other bean soups. The outer pods will dissolve, but the little black seeds within will pleasantly spice the mix. [This mix in used in the recipe for Carrot Cardamom Soup.]

Preparing Time: -
Total Time: -
Served Person: Makes about 1/4 cup

Indian Spice Curry Cinnamon

1 1/2 teaspoons ground cinnamon
1 tablespoon ancho chili powder
1 tablespoon ground turmeric

Carbohydrate 11 g(4%)
Fat 1 g(2%)
Fiber 5 g(20%)
Protein 2 g(3%)
Saturated Fat 0 g(1%)
Sodium 117 mg(5%)
Calories 49

cinnamon

curry

spice

Preparation Combine all the spices in a dry medium skillet over medium heat and heat, shaking the pan continuously to prevent burning, until the spices are fragrant and just beginning to smoke, 1 to 2 minutes. Transfer the spices to a bowl to cool. Use immediately, or store in an airtight container in a cool, dry place for up to 2 months. BowlFood Cookbook by Lynne Aronson and Elizabeth Simon Workman Publishing

Cardamom Spice Blend

Ingredients

Nutrition facts