Black Cardamon

So Lady Sally was up in Washington DC last weekend, visiting her daughter, and my phone rings: "We're at this Indian spice shop... what spice was it you're out of?"   "Cardamon."  "OK, thanks."

A couple days later she hands me a bag containing Black Cardamon seeds, and another of Black Cardamon pods.  That was my introduction to Black Cardamon as distinct from the more common Green Cardamon often used in cookies, coffee, and in my signature Butternut Squash soup.

Since I had to do some data-mining to figure out how to use it, I thought I'd pass on to you the results of my searches.

Interestingly, Cardamon is recognized as the third most expensive spice, by weight, in the world -- right behind #2 Vanilla and #1 Saffron.  Two different genera and several species give us the Green or "true" Cardamon and the Black or Java Cardamon.  Both are members of the Ginger family of plants.  Suprisingly, Guatamala is the largest exporter of Cardamon, ahead even of India where it's native.  Gautamala has only been growing Cardamon since about 1914....

Photo from FoodBloggers of Canada

Both types of Cardamon have a similar unique flavor, but the Black pods and seeds have distinct, but not unpleasant, overtones of smokiness from being dried over smoky fires.  Personally I like smoky.   Some folks claim Black is stronger or more intense than Green.  I don't think so.  Different, yes, but not stronger.   Get some of each and do your own taste test.

I'll say it again, as I've said it before -  buy and use whole spices when you can, not ground/powdered/processed stuff.  They last longer and taste so much better.   Particularly Ginger, Nutmeg, Horseradish, Garlic, Cloves, Allspice, Cardamon, Peppercorns, Caraway, Cumin, Celery, Vanilla and Mustard.

So last night for dinner I found a recipe for Black Cardamon Chicken Curry and gave this new-to-me spice variation a try.  As always, this is my version of a recipe you might find elsewhere.  Forgot to bring the camera to the table, so there's no picture -- sorry.

Black Cardamon Chicken Curry
2 Chicken Breasts, boneless, skinless
6 whole Black Cardamon Pods (Yep, 6.  Trust me on this)
1/2 Red Onion, chopped
1/2 White Onion, chopped
3 whole large Carrots, sliced into thin rounds
3 sticks of Celery, cut into 1" pieces, tops and all
6 large Crimini mushrooms or one Portabello, chopped
1 large Tomato, chopped
1/2 tsp Garam Masala
1/2 cup plain Greek Yogurt

I prepared this in my SaladMaster tm MP5 - think electric skillet with really, really deep sides - 5 quarts worth of side!  If you haven't switched to SaladMaster tm cookware yet, you can use any 3-5 quart "stock pot".

Saute the chicken in a splash of oil to get a nice sear on the surface.  Remove from pot.  Add the onion, celery and carrots and saute until until the onions start to get translucent.  Cut the chicken into 1" pieces and return  to the pot, add the cardamon pods, mushrooms,  tomato, and a cup or four of water.  Reduce heat, cover and cook on low for 20-30 minutes.  Add the Garam Masala and yogurt and simmer again for 20-30 minutes or until the liquid/gravy gets to the 'curry thickness' that you like.  Remove the cardamon pods before serving.  Serve with cumin rice or spicy dal.  Yuuummmm!



Chef Ken's Butternut Squash Soup
I make this at least once a month for Lady Sally's work lunches.  A batch lasts her all week long.

1 medium Butternut Squash (about 2 pounds)
1 large sweet red Apple, diced.  Not a tasteless Red Delicious or green Granny Smith
1/2 Red onion, diced
1/2 Sweet Onion, diced
Chef Ken's Five Spice mix:

• 5 Black Cardamon pods or 1/2 tsp of dried seeds in a bouquet garne cheesecloth packet
• 1 whole Star Anise pod
• 1/4 tsp Cinnamon
• 5 whole cloves
• 5 whole Allspice berries

 Cut the squash into 1" rings and discard the seeds.  Use your chef knife to slice the skin off the rings and cut the meat into 1" pieces or smaller.  Par-cook the squash for 10 minutes in the microwave.
. 
Combine everything in a 5 quart pot with 5-6 cups of water.  Bring to a boil, reduce heat, cover and simmer about 45 minutes on medium-low.   

Transfer half mix to a blender or food processor and take it for a whirrrr to puree.  Mash the remaining large chunks in the pot as best you can (potato masher or Pampered Chef tm 5 Blade Mix n' Chop).    If you have a stick blender, even better and safer!  Skip the blender and go straight to the pot.  

Return the puree to the pot.  Simmer again for an additional 30-45 minutes.  Then remove the spices and bouquet garne before serving.  Serve with nice crusty garlic bread, and a dollop of yogurt for garnish.

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Throughout this blog I'm going to be mentioning cookware products and tools that I have found to be exemplary, such as the Saladmaster tm line of cookware and the Pampered Chef tm Mix n' Chop tool.  If, along the way, I miss anyone's trademark, I apologize up front.