Cardamom – Elaichi, is native to India and therefore an integral part to the cuisine. From curries to desserts, it’s the best thing to happen to Punjabi cuisine
It became more popular than ever during the Mughal Empire, and along with saffron became known as a royal spice. It still continues to be one of the most expensive by weight spices in the world, second to saffron. Cardamom – Elaichi has an intense, aromatic, and uniquely sweet flavor. Cardamom is used in a variety of rice dishes, masalas, gravies, sweets, drinks, candies, and mints. It’s withstood the test of time with uses in Ayurvedic medicine, perfumes, incense, toothpaste, and cooking.
I love cardamom. It’s such a versatile flavor. I like to put it in desserts for a bit of an Indian flare. I put it in cakes, custards, pies, etc. etc. One of my favorite cardamom desserts is almond cardamom sponge cake or cardamom chantilly cream. I also love to put it in my tea, whether I’m making masala chai or just in the mood for elaichi chai.
It’s best stored in the pod, as exposed or ground seeds quickly lose their flavour and become oxidized.
Fun and useless fact #23 – the largest consumer of cardamom in the world is Sweden.