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cardomon pods
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does this taste like liquorice and is it found in indian curries? i sometimes find a bit of bark? in my food in indian restaurants and have now made my own but not sure what it is lacking now i have made it.
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cinnamon is bark
cardomon pods aka - elaichi, are usually pale green/yellow in colour although you can get larger black ones which can both be used in indian curries.
They contain a tight cluster of seeds and are used as a breath freshener in their dry state.
You would need to acquire a taste for them, although I like the flavour they give in food I don't like eating the seeds/pods themselves.
take a look on
http://images.google.co.uk/images?hl=en&q=card omon&btnG=Search+Images&gbv=2
hope this helps
cinnamon is bark
cardomon pods aka - elaichi, are usually pale green/yellow in colour although you can get larger black ones which can both be used in indian curries.
They contain a tight cluster of seeds and are used as a breath freshener in their dry state.
You would need to acquire a taste for them, although I like the flavour they give in food I don't like eating the seeds/pods themselves.
take a look on
http://images.google.co.uk/images?hl=en&q=card omon&btnG=Search+Images&gbv=2
hope this helps
The black woody bits in rice are usually cloves or bits of star anisse.
Cardamon pods (seeds) are usually green. Crush then with the flat bit of a knife and chuck them in your rice water when it's boiling. They float so it's easy to skim them off when the rice is done.
Try a fesh or dried bayleaf or two in your curries too (remove when cooked)
Cardamon pods (seeds) are usually green. Crush then with the flat bit of a knife and chuck them in your rice water when it's boiling. They float so it's easy to skim them off when the rice is done.
Try a fesh or dried bayleaf or two in your curries too (remove when cooked)