HomeRoast Digest


Topic: cardamom (8 msgs / 343 lines)
1) From: John - In Deep Southern Texas
OK, I tried just a couple of pulverized Cardamom seeds in the Ibrik.
Different to say the least - and drinkable, but I don't think I'm going to
be a fan.  My wife is delighted, she now has several ounces of Cardamom pods
for her cooking.
Re: the CSA office - this is just the primaries, I have a pretty good
campaign planned, which includes a Reg Barber tamper with my logo for the
automatic before the October election.
John - headed for the pool
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
I have heard more than a few talk about coffee with Cardamom in it. Can
someone please tell me what it is (I know it is a spice but that is all
I know) what does it taste like? What type do you use? And how much is
the coffee brewed with it or is it added after?
Thanks for all the help!
Dennis
 
AKA
FC1(SW) Dennis W. True
USS Dwight D. Eisenhower 
"Life Liberty and the pursuit of all who threaten it..."
 

3) From: miKe mcKoffee
This is a multi-part message in MIME format.
Cardamom:http://www.theepicentre.com/Spices/cardamom.html 
IIRC commonly used in Arabic/Turkish style coffee brewing. 
 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of True, Dennis W.
FC1 (CVN69)
Sent: Sunday, September 10, 2006 11:12 AM
To: homeroast
Subject: +Cardamom
I have heard more than a few talk about coffee with Cardamom in it. Can
someone please tell me what it is (I know it is a spice but that is all I
know) what does it taste like? What type do you use? And how much is the
coffee brewed with it or is it added after?
Thanks for all the help!
Dennis

4) From: Lissa
on 09/10/2006 02:11 PM True, Dennis W. FC1 (CVN69) said the following:
<Snip>
It is used a lot in Scandinavian cooking, and in Indian sweets. There 
are three kinds, green, white and black. I haven't used black cardamon, 
but both green and white go well in coffee, especially if you take cream.
<Snip>
Well, if you've had kheer or ladoos, you've had it.
<Snip>
It comes in a pod. The pre-ground stuff is pre-stale. I open the pod, 
mash the seeds inside a bit in my pestle, discard the husk, then put it 
in the ground coffee with the smallest piece of a clove and a few 
sprinkles of cinnamon, then brew as usual.
This combination of spices is typical in coffee in the area of India 
where I lived. It is tastiest with cream and sugar.
But, really, for basic spice information, google would have been a 
better place than here.
I get my cardamon from Penzy's.
Be well,
Lissa
-- 
I once had a useful, relevant book fall on my head like
Newton's apple. Perhaps it was pushed there by some ghostly
scholar, one of my forebears whom I might consider myself
privileged to join in the posthumous academy of spectral
stack walkers.
Thomas H. Benton, "Stacks' Appeal"

5) From: Zara Haimo
This is a multi-part message in MIME format.
I like to add cardamom to Greek/Turkish/Arab coffee.  If I have whole =
pods, I just crush one in a mortar and add it to the powdered coffee in =
the pot.  If I only have ground cardamom, I add some (a pinch?) to the =
pot.  Ground cardamom loses its flavor quickly, so you may need to =
experiment to find out how much you need to get enough of the flavor if =
your spices aren't very fresh.  
Cardamom has a sweet spicy (not hot) flavor.  It doesn't taste like =
nutmeg or cinnamon, but those are two spices that are vaguely similar in =
impact.
Cardamom is also used in Indian cooking and in Scandinavian baked goods.

6) From: David Schooley
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I have done some experimenting with cardamom in coffee. There may be  
some of my postings on the subject in the archives. My experiments  
were geared toward finding the optimum amount of cardamom for Turkish/ 
Greek/Arabic coffee brewed in an ibrik, and that pretty much defines  
the limit of my knowledge.
The spice comes as little seeds contained in small pods, and they can  
be bleached or unbleached. One of the local mainstream grocery stores  
here in Chicagoland carries the bleached version in the spice  
section. The cost is about $12 for a small bottle. When bleached, the  
pods are white and soft. I have found unbleached pods at one of the  
local India-Pakistan groceries, and they were much cheaper. I am  
assuming the inexpensive, unbleached pods were real cardamom and not  
some substitute. I am not sure I would know the difference. The  
unbleached pods are harder, so getting the seeds out is a bit more  
difficult. I think the unbleached seeds have more punch. I would not  
buy cardamom pre-ground.
I am not capable of describing the taste. To me, cardamom tastes like  
cardamom.
The coffee is brewed with the cardamom. When adding cardamom to  
coffee brewed in an ibrik, the method can range from sticking whole  
pods in with the coffee to extracting and grinding the seeds before  
adding them to the coffee. I had the best luck grinding the seeds.  
You can buy pre-ground coffee with the cardamom already in it.
I have not tried cardamom in drip-brewed coffee. If I were inclined  
to do that, I would grind the seeds from three or four pods and mix  
them with the coffee in the filter basket for my normal 50-55g of  
coffee as a starting point. This may be a bit expensive with the  
bleached with pods at $12 per bottle, so one or two pods might be a  
better place to start.
On Sep 10, 2006, at 1:11 PM, True, Dennis W. FC1 (CVN69) wrote:
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I have done some =
experimenting with cardamom in coffee. There may be some of my postings =
on the subject in the archives. My experiments were geared toward =
finding the optimum amount of cardamom for Turkish/Greek/Arabic coffee =
brewed in an ibrik, and that pretty much defines the limit of my =
knowledge.
The = spice comes as little seeds contained in small pods, and they can be = bleached or unbleached. One of the local mainstream grocery stores here = in Chicagoland carries the bleached version in the spice section. The = cost is about $12 for a small bottle. When bleached, the pods are = white and soft. I have found unbleached pods at one of the local = India-Pakistan groceries, and they were much cheaper. I am assuming the = inexpensive, unbleached pods were real cardamom and not some substitute. = I am not sure I would know the difference. The unbleached pods are = harder, so getting the seeds out is a bit more difficult. I think the = unbleached seeds have more punch. I would not buy cardamom = pre-ground. 
I am not capable of = describing the taste. To me, cardamom tastes like = cardamom. 
The coffee is brewed with = the cardamom. When adding cardamom to coffee brewed in an ibrik, the = method can range from sticking whole pods in with the coffee to = extracting and grinding the seeds before adding them to the coffee. I = had the best luck grinding the seeds. You can buy pre-ground coffee with = the cardamom already in it. 
I have not tried cardamom = in drip-brewed coffee. If I were inclined to do that, I would grind the = seeds from three or four pods and mix them with the coffee in the filter = basket for my normal 50-55g of coffee as a starting point. This may be a = bit expensive with the bleached with pods at $12 per bottle, so one or = two pods might be a better place to start.
On Sep 10, 2006, = at 1:11 PM, True, Dennis W. FC1 (CVN69) wrote:

I have heard more = than a few talk about coffee with Cardamom in it. Can someone please = tell me what it is (I know it is a spice but that is all I know) what = does it taste like? What type do you use? And how much is the coffee = brewed with it or is it added after?

Thanks for all the = help!

AKA

FC1(SW) = Dennis W. True

USS Dwight D. Eisenhower 

"Life = and the = pursuit of all who threaten = it..."


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7) From: Brian Kamnetz
Here is another description of cardamon, from Penzey's:http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscardamom.htmlBrian

8) From: Dan Bollinger
This is a multi-part message in MIME format.
Dennis, Go to the store, buy a little jar of ground cardamom, and =
sprinkle it on top of a cup of coffee.  If it tastes good, buy the good =
stuff.  Dan


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