Cardamom
Cardamom is a member of the ginger family, and is the third most expensive spice in the world after saffron and vanilla. Commonly used in Indian cuisine, it has earned the nickname “The Queen of Spices.” Because of its complex flavor profile, it is used in both sweet and savory dishes. There are two types of cardamom—green and black.
Green cardamom has a warm, herbal, citrusy—with a touch of spiciness, and a hint of mint—flavor. Bleach green cardamom and you have white cardamom, which is a favorite in the Scandinavian countries and much of northern Europe.
Black cardamom has a smokier flavor, and is used more often in savory dishes, such as soup.
Cardamom also has a number of health benefits. It contains high levels of antioxidants that may help lower blood pressure. Cardamom powder increases the activity of certain enzymes that help fight cancer and enhances the ability of natural killer cells to attack tumors.
It is often used as a breath freshener, and has been shown to have anti-bacterial and anti-inflammatory properties that disrupt the bacteria in the mouth that cause gum disease and other periodontal infections, and it can help relieve digestive problems, including ulcers.
Compounds in cardamom may help to increase airflow to the lungs, improving breathing by relaxing the airways. This is particularly helpful for treating asthma. Cardamom can decrease elevated liver enzymes, reduce anxiety, and is generally safe for most people.
Sources: allrecipes.com/article/what-is-cardamom; healthline.com/nutrition/cardamom-benefits; sciencedirect.com/science/article/abs/pii/S1075996419301490
Recipe – Vegan Rice Pudding
Ingredients
1 cup arborio rice
1/4 tsp. nutmeg
1/4 tsp. ground cardamom
3 1/2 cups almond milk
2 Tbs. maple syrup
4 Tbs. jam of choice
Process
- In medium saucepan stir together the rice, nutmeg, and cardamom. (This will stop the spices from clumping). Add the almond milk and bring to a simmer on medium-high heat.
- Once simmering, reduce the heat to low and cook the rice, stirring often for 20-25 minutes, or until soft and pleasantly chewy. (Add splashes more almond milk as needed during cooking, if consistency is getting too thick for your liking). Once cooked, drizzle in the maple syrup to sweeten and stir to combine.
- Divide into 4 bowls and top each with 1 tablespoon of jam. Drizzle with more maple syrup to sweeten to taste.
Rice pudding will keep in fridge for up to 5 days, and can be frozen for up to 3 months. Source: twospoons.ca/the-creamiest-vegan-rice-pudding