Can you substitute ground cardamom for cardamom pods?
1 pod = 1/6 teaspoon ground
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Most spices and herbs may be ground using a pestle and mortar.\n. \nCAB: Don't grind the pods. You have to split them and empty the seeds out, then grind just the seeds. The pod shells would turn into sawdust.
In the US we generally see Cardamom in a powder form. In many other countries they use it in the dried seed pod form. I've seen the seed pods used in cofee and tea for flavor in the Middle East. Also, I've seen it used in cooking like a bay leave or garlic clove in Pakistan.
Cardamom pods are seed pods that contain seed pellets that can be ground into cardamom powder. Typically there are two types, green and black cardamom. This spice is used whole in the pod in some Indian dishes, and can also be used to flavor Middle Eastern coffee. It is also a spice used in Scandina…vian cooking. (MORE)
Yes. Different names for the same thing. So maybe I mean "no" as it is not a substitute.
No, it can't. They are two totally different and distinct spices. Also, nutmeg can be very pverpowering when used in larger quantities.
Bees are attracted to colors as well as scents. The flowers of theginger plant attract birds more so then bees as the pollen islocated to deep in the flower.
Cardamom is the aromatic seeds of a plant of the ginger family, used as a spice and also medicinally.
\nground seeds - for the health properties and flavour.\nor rough ground flour (whole wheat or corn meal may be best) for the thickening properties.\nso it depends on the recipe. a soup thickener would be fine with some form of flour, but for baking, an all-purpose or self raising flour would add it…s own cooking chemistry. (MORE)
Ground oatmeal can be partially substituted for flour. You can do 50/50. It will produce a fuller bodied product. I do that with chocolate chip cookies and they come out wonderful and chewy.. You honestly have to experiment with the recipe.
Cardamom: à®à®²à®à¯à®à®¾à®¯à¯ "elakkai" is used in payasam etc... Cinnamon: à®ªà®à¯à®à¯ "pattai" is used in biriyani items. Cloves: à®à®¿à®°à®¾à®®à¯à®ªà¯ "kirambu" is also used in biriyani items.
Nothing tastes like cardamom. Cardamom substitutes are ground nutmegs, mace, ground cinnamon, ground cloves. Make sure you use these spices in certain combinations like equal parts of nutmeg and cinnamon or cinnamon and ground clove or ground clove and nutmegs.
Nothing, black cardamom has a distinct flavor all its own. I was in the process of making my very first chicken biryani and discovered I forgot to pick it up. I too went on line and discovered this website stating not to substitute this for another kind. so now I am off to get my black cardamom. Cut… and paste the link below for more info.. http://www.islandfoodie.com/cardamom.htm (MORE)
It is harvested by hand. An acre yields 250 pounds of the seed. I paid $71 a pound for it in Sprouts today.
yes, The conversion rate between mustard powder and prepared mustard is about 3. This would mean that you must use 3 times as much real mustard to substitute the powder. IE, 5ml (1 tsp) powder = 15ml (1 tbsp) prepared mustard. Read more: http://wiki.answers.com/Q/What_is_a_substitute_for_mustard_…powder#ixzz29KxhB9fK (MORE)
Nothing really... the taste is quite unique. If pressed to use *something* else, I would go with ground nutmeg and maybe a touch of ground ginger.
The main dietary concern of taking warfarin/coumadin has to do with the amount of vitamin K in your diet. Vitamin K changes the way warfarin affects the blood. When you eat foods that are high in vitamin K, you can decrease the effect of warfarin. Likewise, eating less vitamin K can increase the eff…ect of the medication According to Dr. Gourmet.com, a website with online menu planning for people with special diet concerns, 1 tsp. of cardamom has a low level of vitamin k. (MORE)
The cardamom pod is the seed pod of several different plants of the ginger family, native to India. Cardamom is best known as a spice used in cooking and baking. See attached article.
a spice store or an Indian store; perhaps a health food store. A good grocery store should have it; call ahead of time...
Using the soxhlet method, you can extract essential oils from hardmaterials. This method uses a superheated steam distillationprocess to get all of the oils out of anise and cardamom plants,among others.
Ground anise has a sweet, licorice flavor that is used often inJamaican cooking. However, a mixture of cinnamon and cloves can besubstituted for anise if necessary.
powdered cardamom is reddish tograyish brown with an aromatic odour and an agreeable aromatic and pungent taste . it is characterised microscopically by :;; 1-numerous fragments of perisperm cells with starch granules and prism oe calcium oxalate 2-numerous fragments of yellowish to reddish… brown sclerides 3-epidermal cell with collapsed layers (MORE)
For one teaspoon of allspice use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon clove
You can buy pods on Amazon and different places online. You canalso purchase these at cooking stores and at spice shops.
well um...its simple....cardamom is called elaichi.....n u can grind it well to have ur powder or use it simply as it is....as elaichi is used to give a special taste to ur dish
Ground cardamom would seem a lot bigger than 6 cardamom pods. The surface area would increase considerably so it is hard to precisely say how much is equal to 6 pods.
Ground cinnamon is simply the powdered inner bark of the cinnamon tree. Cinnamon sticks are rolled up versions of this bark. Just powder the bark and you will end up with the same thing.
It depends about which area you live in because that affects the type of local grocery store you are relating to. I think considering you live in a good area you could buy it and also it depends on the ethnicity of the shop. For instance, you wouldn't really find it in your local Polish store.
Cardamom is originally from India. Today its grown in many countries like Guatemala, Colombia and Vietnam.
You could use ground chicken, or turkey as a substitute. Or ground lamb & ground pork. or ground bison too.
I find, Apricot and Peaches go really well with Cardamon. I use it in the Crumble mixture.
Per 100 grams, cardamom has: 0 gms sugars, 8.3 grams of water, 311 kcal of calories, 68.5 grams of carbohydrates, 10.8 grams of protein, 6.7 grams of fat, 0.7 gms Saturated Fat, 0.4 gms Polyunsaturated Fat, 0.9 gms Monounsaturated Fat, 11.3 grams of dietary fiber, and 5.8 grams of ash. As far minera…l content is concerned, per hundred grams, cardamom contains 383.0 mgs of Calcium, 14.0 mgs Iron, 229.0 mgs Magnesium, 178.0 mgs Phosphorus, 1119.0 mgs Potassium, 18.0 mgs Sodium, 28 gms Dietary Fiber, 0 mgs Cholesterol, and 7.0 Zinc mg. Vitamins are present in the following proportions per hundred grams of cardamom: 21 mgs Vitamin C, 0.2 mgs Vitamin B6, 0.2 gms Thiamin (B1), 0.2 mgs Riboflavin (B2), 1.1 mgs Niacin mgs, and 29.0 mcg Folate. (MORE)
Yes, but you will not use the same amount listed the recipe. It'd be like using shredded Parmesan instead of grated Parmesan. When ground, it takes up less space, so you will need to use more minced ginger. I'm not positive about the conversion, but it's usually something like 1Tbsp equals 1tsp for …minced to ground conversions. (MORE)
Cardamom is called Badi Ilaichi or Kali Ilaichi in Hindi. There is a pod available at grocery shop. It is better to buy pods rather than seeds.
Cardamom is a symbol of hospitality in the Arab world, much as the pineapple represents hospitality in the West. Cardamom probably came to be associated with romance because it was (and still is) sometimes chewed to sweeten the breath. A dream about cardamom might reflect these associations with hos…pitality and sweetness. Alternatively, if one grew up in a home where cardamom was used in cooking special occasion foods, dreaming of the spice and particularly of its aroma probably represents a longing for home and the warmth of family. See linked site, below. (MORE)
This is the way to split a cardamom pods: . Hold the pod in your hand and crack it with your finger so you can split it open.
Yes!! 1 stick= 1 tsp ground cinnamon . oz.. = . 8 to 10 sticks (5" in length) 1 stick = 1 tsp ground.
India and Guatemala are the worlds largest producers. Colombia and Vietnam are smaller cardamom producers
Cardamom is a pretty unique spice related to curry. Hard to duplicate, but a mix of cinnamon and nutmeg may get you in the ballpark. A touch curry may help for that missing "body" Answer According to CDKitchen, you can use "ground cinnamon, nutmeg, ginger, coriander seeds, or mace." Please refe…r to the Related Link below. I know the original taste and this is pretty close. Not really, cardamom is a unique spice. - The plant ( elettaria cardamomum ) from which the seed pods used to made the spice are taken is the only (known) species in its genus. So it is considered to have no substitutes. - It is related to ginger. So depending on your recipe a little ginger may substitute. Variations include mixing small amounts of the following with ground ginger: ground cinnamon, nutmeg, coriander seeds or mace - depending on what you have, and which of these flavors you think will work with the recipe you're considering. - If it makes any difference - I don't care much for cardamom personally, and since it's one of the most expensive spices to buy, I usually use ginger and cinnamon instead - Though many cooks would want to clarify that it is unique and you should try it for yourself to decide. (MORE)
It depends on several factors. The type of quality you buy (depending on the size, color and weight of the pods) and the quantities you buy (either wholesale or retail). Prices go as low as $10 per Kg to as high as $150 per Kg.
cardamom has a very strong taste and is more of a craving. No, you can not be addicted to cardamom. It is just a craving.
It is used for spicing up foods. . It can be grown in fields that are split into rows.
generally substitute measure for measure since the ground has lost potency. whole peppercorns are used in soups and sauces that will be strained so that they can be removed. Ground peppercorns can make the stock cloudy.
Cardamom has properties which are anti-oxidant and disease-preventing. The cardamom pods contain essential volatile oils and is a good source of minerals such as potassium.
Above ground. If they grew underground, they (a) would not begreen and (b) would not be peas. . +++ . The pod is the fruit, and the peas the seeds, of the peaplant.
Caradamom pods are featured in recipes like Caradamon honey chicken, Masala Chai Rea, etc. Caradamom pods are very common in the cuisine of Sri Lanka and India.
There are many types of recipes that use cardamom spice. Examples of recipes that use cardamom spice includes spice rubs for chicken recipes and honey chicken recipes.
Native of East India, Cinnamon is made from thereddish brown aromatic bark from cinnamon or cassia tree. Tomention a few, cinnamon is used to flavor many foods such aspreserved, stewed fruits (think apple pie), breads, pastries,desserts, ham, cobblers, spice cakes, and hot beverages. Cassia is …the tree from which Chinese Cinnamon ismade. Cardamom is available in whole white or green podsor ground tiny brown seeds. It has a sweet taste, is very aromaticand also quite expesive. Cardamom is native to India and Guatemala. Ginger is especially popular in Chinese,Caribbean, and Japanese cuisine. It comes in fresh whole, candiedcrystallized, pickled, and dried powder. Ginger comes from a lightbrown knobby root of a tropical plant and is used in baked goods,desserts, fruits, curry dishes, chutney, and pickling. Turmeric is a ground spice that comes from theIntense yellow root of the ginger family. It has a mild but pepperyflavor. Turmeric is used in Curry powder, pickles, relish, salads,eggs, and rice. (MORE)
Saffron is much more expensive than cardamom. Saffron is purchasedby individual threads, and used very sparingly in cooking.
None of these spices contain fructose in their natural form.However, a commercial blend of the spices might have fructose orother sugar added to the mix.
No, you shouldn't substitute whole allspice for ground. You can,however, grind your whole allspice. You can grind it using a mortar andpestle, found in the housewares department at most large departmentstores, or by putting it in a spoon and smashing it with another spoon. The spoon technique is …harder, but if done right, it will work. (MORE)