#cardamom seeds

[askwhatsforlunch]

Lebkuchen

At this time of year, the house really comes alive with the homely smell of biscuits baking, the oven warming the kitchen, and the delightful scent filling all the rooms. And what a delightful scent Lebkuchen have!!! Spices mingling with chocolate; it could not be more festive and exactly the kind of delectably crumbly biscuit one fancies after choosing the tree, among a crowd of stout, stunning firs at the Christmas Tree Farm (another wonderful seasonal smell!!) Happy Saturday!

Ingredients (makes about 20, of different sizes):

200 grams/7 ounces pure runny honey (like a fragrant Mountain Honey we brought home from Auvergne)

4 tablespoons unsalted butter

6 plump cardamom pods

half a small star anise

1 1/3 cup plain flour

1 cup spelt flour

1 1/4 heaped teaspoon Mixed Spice

1 teaspoon baking powder

1/4 teaspoon bicarbonate of soda

1 orange

120 grams/4 ounces good dark chocolate (at least 70% cocoa)

In a medium saucepan, combine honey and butter, cut into small chunks. Heat over a low flame until butter is melted, and well-mixed. Remove from the heat, and allow to cool. Set aside.

Crush cardamom pods, and empty the pods in a mortar. Grind the seeds thoroughly with the pestle. Spoon ground cardamom into a small cup; set aside.

Place star anise halve in the mortar, and thoroughly crush and grind with the pestle. Set aside.

In a large bowl, combine plain flour, spelt flour, ground cardamom and star anise, Mixed Spice, baking powder and bicarbonate of soda. Grate in the zest of half of the orange. Give a good stir, to mix.

Dig a well in the middle, and pour in cooled honey and butter mixture, stirring with a wooden spoon until a rather sticky dough forms. Place in the refrigerator, to cool, 1 hour.

Preheat oven to 180°C/355°F. Line two baking trays with baking paper. Set aside.

Once the dough has chilled and firmed up, roll it out, rather thick, onto a lightly floured surface. Using cookie cutters of different shapes (or sticking to the traditionally plain round ones), cut out the lebkuchen, and place onto prepared baking tray, spacing them a bit as the shall spread out a little.

Roll out scraps until you have used all the dough.

Place in the middle of the warm oven, and bake, at 180°C/355°F, 15 minutes until a nice golden brown colour.

Remove from the oven, and let the biscuits cool completely on wire racks.

In a medium bowl over simmering water, melt three-quarters of the dark chocolate, until smooth, shiny and silky. Remove from heat, and stir in remaining dark chocolate, roughly chopped, with a spatula until completely melted. Then, return over simmering water, until smooth and slack again, to temper. Remove from the heat.

Dip one side of the lebkuchen into the melted chocolate, gently shaking off excess chocolate, and return to the wire rack, to set.

Enjoy Lebkuchen with a cup of tea, coffee, Cardamom Hot Milk or for something more decadent, an Eggnog!

[missanthropicprinciple]

Just put a fuck ton of crushed cardamom seeds on my buttered egg noodles and it's a little bit like eating gravel but FLAVOR!

[keralanaturals]

Cardamom in Cuisine: Aromatic Spice into Your Cooking

Cardamom, with its intoxicating aroma and unique flavor profile, is a versatile spice that adds depth and complexity to dishes from around the world. In this blog post, we'll explore the myriad ways you can incorporate this aromatic spice into your cooking, from savory mains to decadent desserts.

Savory Delights:

Cardamom-infused Rice Pilaf: Enhance your favorite rice pilaf recipe by adding a dash of ground cardamom to the cooking water. The warm, citrusy notes of cardamom complement the savory flavors of the rice, creating a fragrant and delicious side dish.

Spiced Meat Rub: Create a flavorful meat rub by combining ground cardamom with other spices like cumin, coriander, and cinnamon. Rub the mixture onto chicken, lamb, or beef before grilling or roasting for a tantalizing burst of flavor.

Exotic Soups and Stews:

Creamy Cardamom Carrot Soup: Elevate a classic carrot soup recipe by infusing it with the warm, aromatic flavors of cardamom. Simmer the soup with whole cardamom pods, then blend until smooth for a velvety, comforting dish.

Lamb and Cardamom Stew: Add depth and complexity to a hearty lamb stew by incorporating whole cardamom pods into the cooking broth. The subtle sweetness of the cardamom balances the rich flavors of the meat, creating a satisfying and aromatic dish.

From savory mains to decadent desserts, cardamom is a versatile spice that can add depth, complexity, and a touch of exotic flair to your cooking. Experiment with these creative ways to incorporate cardamom into your dishes, and let its warm, aromatic flavors transport you to culinary bliss.

Find globally:

[victorsoma]

Chai Tea Cardamom, cinnamon, and pepper are used to flavor this exotic tea. 1 teaspoon black peppercorns, 2 cinnamon stick broken in half, 4 black tea bags, 10 whole cardamom seeds, 1.5 quarts water, 3 tablespoons white sugar

[spiceshuttle]

Spiceshuttle : Wholesale elaichi suppliers in kerala

[lafattoriadeglianimali]

Chai Tea This exotic tea uses cardamom, cinnamon and pepper for flavor.

[learnthehelloutathis]

Cuisine - Chai Tea Cardamom, cinnamon, and pepper are used to flavor this exotic tea.

[fullcravings]

Caramel Chai Pumpkin Coffee Cake

[chasingrainbowsforever]

~ Brown and Green ~

[morethansalad]

Chai Horchata (Vegan)

[askwhatsforlunch]

Lemon and Apricot Lamb Tagine

This fragrant and spicy Lemon and Apricot Lamb Tagine elevates your leftover Easter roast into a more-ish and comforting North African stew, warming you up from these April showers! Happy Thursday!

Ingredients (serves 3 to 4):

2 tablespoons olive oil

1 1/2 teaspoon Ras-el-Hanout

1/2 teaspoon dried thyme

1/4 teaspoon cumin seeds

1/4 teaspoon ground chilli

6 plump cardamom seeds

1/2 large onion

1 garlic clove, minced

1 large lemon

1/2 cup dried apricots

1/3 cup almonds

1/2 teaspoon coarse sea salt

1/2 teaspoon freshly cracked black pepper

Leftover Herb Lamb Roast  with plenty of meat on the bone, along with 1 cup of its Roasting Juices, congealed

3 cups water

2 heaped tablespoons good pure honey

1 teaspoon demerara sugar

In a large Dutch oven, heat olive oil over medium-high heat. Add Ras-el-Hanout, dried thyme, cumin seeds and ground chilli, and fry, 1 minute.

Crush cardamom pods, and add them to the Dutch oven. Fry, 1 minute more.

Peel and finely chop onion, and stir into the Dutch oven, coating in spices. Fry, a couple of minutes.

Add minced garlic and cook, 1 minute.

Cut lemon into quarters, and cut each quarter in half. Add lemon pieces to the Dutch oven, along with dried apricots and almonds. Cook, 3 minutes. Season with coarse sea salt and black pepper.

Add leftover Herb Lamb Roast to the Dutch oven, and brown briefly, on all sides. Then, stir in its Roasting Juices, until melted. Add water, and bring to the boil.

Once boiling, cover with the lid, and simmer, one hour, until the Lamb meat fall off the bone. Stir in honey and demerara sugar until melted.

Serve Lemon and Apricot Lamb Tagine hot, onto Lemon Semolina.

[fattributes]

Ethiopian Red Lentil Stew and Collard Greens on Homemade Injera

[queer-crusader]

Really ought to do a second attempt at making my custom coffee syrup. We'll see if I have the will and energy today

[borrelia]

You Suck At Cooking macking cheese recipe i owe you my everything

[chilapis]

one thing about women is that they will eat. ingredience