CARDAMOM different types--Donna

[Guest guest]

Hi Donna,

 

Thanks for the cardamom link. That cleared up the mystery for me and gave me a

source for getting it. I haven't been able to cook for a while due to chronic

illness, but when I can cook again, cardamom will be one of my most used spices.

 

One thing I learned from my research that everyone should know is that cardamom

loses its flavor quickly after it is ground. That is probably because when seeds

are ground, the oil inside of them is exposed to the air and becomes rancid.

This affects the flavor of the seed and is the reason all seeds should be ground

just before being used.

 

This applies to wheat, too. I once ground some wheat berries in my Vitamix and

made bread from it right away. The flavor was far superior to any bread I have

ever tasted. It had a freshness and sweetness to it that was very special. Three

days later, that special flavor was gone and it tasted like ordinary bread

because the oil in it had become rancid.

 

Thanks,

 

Bonnie

 

 

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