Topic: cardamon pods when to use

[Domi]

I started using the seeds rather than the pods after using the seeds to make cardamom scented shortbread and a lemon and cardamom posset though for the posset I use cracked pods to flavour the cream and leave them to steep then fish them out as a dessert for curry nights.

I use the seeds from 3 pods for my dopiaza which may seem like alot to some but it doesn't overpower, it gives a nice background flavour (almost lemony) throughout the whole dish and I don't get that from using the cracked pods. Note I make large portions (3 northern portions) so I guess it works out a pod's worth per portion though I'm not scientific in my approach lol.

[Secret Santa]

lemon and cardamom posset

I love that word posset! Posset, posset, posset...see I can't stop saying it.   ;D

I looked a recipe up and can't believe how simple it is. I can see it going down very nicely after a vindaloo.

[Domi]

It's a great palate cleanser, SS and far less sickly than Indian sweets ;D cardamom shortbread is great with chocolate and cardamom  pots too Even better with a bit of vanilla paste in the cream mix too

[emin-j]

Ground Cardamom is also available if anyone's interested 

[Peripatetic Phil]

Ground Cardamom is also available if anyone's interested 

And cardamom seeds; you don't need to crack the pods yourself !

** Phil.

[telecaster445]

Jerry

That's a point, pods at gravy stage. I had imagined poss 3 pods thrown in at G/G stage, but early could work.

I had a Bhuna once in Kingsway area of London, that had a black cardamon pod sat in it. This was the first time I have found this in a main. Gave it a smokey aromatic flavour, if a little dominant.

As for the greens, they are always soft when in a main dish, which suggests they are in at the early stages. How long would they take to soften? I guess in to early and they collapse, too late and they are still brittle.

[JerryM]

Domi,

thanks for experience on qty. seeds from 1 off pod will be my starting point.

telecaster445,

i may not have been clear enough. i intend to follow 2 approaches.

i already put cardamom in base but use tgad2007's powder form (subtle taste). however i like finding a pod or so in the main dish and consequently now intend to throw a few pods in the base after blending. i cook for a further 2 hrs and expect this will soften the pods a la what you sometimes find in BIR mains.

the 2nd interest is in adding to specific dishes to change the taste. mind you i've only tried this once so far in Chaa006 Bombay. the whole pod did not cook out for eating as a whole (too chewy hence adding to the base). however i did notice it changed the taste of the dish quite nicely but not strong enough (or not - not sure) - hence the idea to add the seed (i'm thinking with the g/g ginger at dish frying).

i guess as you say this could even open the door to using black cardamom "seeds" which the pods for me in the whole are too strong tasting. but a small proportion may just work.

my interest in it all being recipe refinement and trying to find potential tricks that BIR might use to add that extra something now and again in the right dish.

[Razor]

I think this thread is interesting in the fact that, it shows how varied our individual taste's really are!

I think both Solarsplace and Jerrym would welcome biting down on a cardamom, whereas I, and I suspect a few others would be horrified at the very thought!

Just an interesting observation, that's all

Ray

[Peripatetic Phil]

I, and I suspect a few others would be horrified at the very thought [of] biting down on a cardamom !

Oh, they're wonderful,  Ray : can't understand how anyone could dislike them !  In fact, I regard them as one of my great culinary formative influences, along with dried shitake mushroom in "Duck Cantonese" -- cardamoms were a great part of the attraction of curries, as shitake were of Cantonese cuisine ...

** Phil.

[telecaster445]

Razor, you are right that we all have different ideas on what works. Round my way biting on an unexpected cardamon pod, is par for the course. It usually just bring smiles all round, as it is carefully placed on the edge of the plate. I don't know anyone who eats them, or indeed would raise a concern that they nearly had. They are just accepted.

To use a golfing comparison, they're a bit like a bunker, that should be avoided, but you'd miss if they weren't there!!!

Ok how about this thought. Is their inclusion regional? Now this leads us on to what traits a regional BIR have? What are the obvious difference of a London BIR, to a Scottish one? Could the UK be divided into identifiable BIR zones? An example is that on some of the videos I've seen Jalfrezi cooked with 2 ladles of gravy. In South London, its often a low on gravy, but high on oil.

So here's the thing. We maybe comparing nationwide recipes, with regional benchmarks of end result. No wonder what works for one, may not for another. Is this getting too deep?