Cardamom

CARDAMOM is said to be the third most expensive spice in the world (right after saffron and vanilla). Each little green dried pod holds 15 to 20 tiny brownish-black seeds carrying a sweet and spicy flavor that has captured the culinary imagination of India, Scandinavia and many Arab countries.

The basics: Cardamom is the seed pod or fruit of a plant in the ginger family. The spice is native to India and Sri Lanka, but also is grown in Guatemala, Thailand, Indonesia and Central America. The Vikings are believed to have brought cardamom to Scandinavia, where the spice is prominent in breads, pastries and cookies. But Arab countries are the largest consumers of cardamom, using it mainly to flavor coffee.

Cardamom also has been used traditionally in fragrances and medicines.

The pods are harvested by hand and dried in the sun. Contributing to its high price is the rather small yield produced annually. The most common of the many types of cardamom is the green variety with its slightly smoky, sweet and pungent flavor and aroma.

Selecting: When available, whole cardamom pods with seeds are preferable to ground. The spice loses its aroma and flavor as soon as it's ground. Pods can be purchased in small packages at stores that carry Asian and Indian foods.

Storing: Ground cardamom should be stored like other bottled spices in a cool, dry area. Pods stored in the same manner, in an airtight container, should last for quite some time.

Use: Cardamom pods are generally ground in a mortar and pestle and used in Indian curries, stews and soups and to flavor rice. The entire pod can be ground, or just the seeds. Cardamom marries well with spices such as cinnamon and ginger in cakes and cookies and is especially delicious infused in custards.

For a quick way to appreciate the flavor of cardamom, add 1/4 teaspoon of ground cardamom to dark coffee grounds and brew a pot of cardamom-scented coffee. A little bit goes a long way.

Where to buy: Ground cardamom is available in the spice section of most supermarkets, priced at a whopping $10 to $13 for 1.75 to 2 ounces. Whole pods and seeds are generally available at the Asian Grocery on Beretania or in Chinatown. Prices run $2 to $3 for less than half an ounce.

Eleanor Nakama-Mitsunaga is
a free-lance food writer. Contact her
online through features@starbulletin.com