The Beauty of Cardamom

Cardamom, yum! This well-known spice is used in over 20 of our products. So how is it so good? Well, the spicy-sweet taste can be used in a variety of recipes and although the price for cardamom is higher then other spices, a little bit can go a long way. Advised to purchase them in pods and grind yourself, as they are stronger and fresher that way, cardamom is an ideal touch to coffee, lentils, peas, and chicken. 

 

Aside from the array of medicinal uses, including increasing the movement of food through the intestine, cardamom adds a warming quality to soups or stews. Check out our ingredient list to read up on more of the medicinal values of cardamom, as the taste isn’t the only groovy thing about this herb!

 

Below is a delicious recipe for split-pea soup. Enjoy!

 

Serves 4 to 6

 

Cardamom adds its clean, pungent ­flavor to this unusual split-pea soup.

• 2 cups dried green or yellow split peas
• 2 teaspoons olive oil
• 1 1/2 cups chopped onions
• 1 ham bone with some meat attached
• 10 cups water
• 1 teaspoon sugar
• 1/2 to 2 teaspoons freshly ground cardamom
• Salt to taste

 

1. Place the peas in a sieve, remove any stones or other debris, and rinse with water. Warm the oil in a 4-quart or larger pot over moderate heat. Add the onions and sauté until transparent. Add the peas, bone, water, sugar, and the smaller amount of cardamom. Bring to a boil, then immediately reduce the heat.

2. Simmer over very low heat for about 2 hours. Stir ­occasionally so that the peas don’t stick to the ­bottom of the pan. Add more water as needed.

3. When the peas have disintegrated, remove the bone and adjust the seasoning with a little salt and/or more ­cardamom. Serve immediately.

 

http://www.motherearthliving.com/cooking-methods/pea-soup.aspx