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Bay Leaves and Cardamom

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by

Carly Rysdon

on 29 October 2015

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Transcript of Bay Leaves and Cardamom

Bay Leaves and Cardamom
Cardamom
Bay Leaves
Bay leaves come from a variation of places including India, Indonesia and California
Bay Leaves
Bay leaves were first used by the ancient greeks and continue to be a fixture in many european dishes
Cardamom
It is used in soups, stews, braises, and pates
The flavor of bay leaves varies on where it comes from but is most commmonly described as having a taste and fragrance similar to cinnamon bark but milder but also slightly floral like oregano and thyme
They are most often cooked in with the dish (whole) and removed before serving as they have a bitter taste if eaten alone.
My personal favorite uses of this herb are my own recipes of chicken and rice soup and white chili
Price can range from a few dollars to $15 dollars depending on quality and where it is grown
Cardamom is made of the seeds of several plants all native to India which was the largest producer until the late 20th century
There are two types of cardamom
True cardamom which is green which is normally used whole and comes from India and Milaysia
Black cardamom used ground which comes from India and Australia
Cardamom tastes vaugly lemon-like with a strong, intense aromatic and resinous fragrance
Cardamom was originaly used in India but has since spread into Mexican and various other cuisines
This spice is used commonly in both food and drink such as, suprisingly, a Scandanavian Christman bread and cardamom tea
Black cardamom has a distinctly more smokey, though not bitter, aroma, with a coolness some consider similar to mint.
Cardamom is actually one of the most expensive spices by weight ranging from $10-$20 most likely because it is comprised of various components
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