Cardamom!

Cardamom is a perennial plant that grows on thick firm canes, reaching a height of 10 to 12 feet. There are two kinds of cardamom: black cardamom that has a smokier flavor which is grown in Nepal and green cardamom that is related to the ginger family, grown in India and Malaysia.

The seeds have a warm, slightly pungent, and aromatic flavor. It is a popular spice usually mixed with other spices that to improve health benefits. Ancient Egyptians chewed cardamom seeds as a tooth cleaner, the Greeks and Romans used it as perfume, and the ancient Indians recommended it to cure obesity. In Ayurvedic medicine, people use cardamom for its detoxing properties enhancing liver health. Cardamom contains phytochemical that are anti-inflammatory and antibacterial properties. Being able to balance high cholesterol levels, treat indigestion and gas, and recognized as a stimulant. Contributing quantities of vitamins and minerals: potassium, calcium, magnesium, and phosphorus.

This spice enhances the flavor of different dishes: pumpkins, squash, sweet potatoes, pastries, curries, beverages (tea’s & coffee), and other foods. But it is not used individually as often as it is combined with other spices such as cumin and coriander seed.

I know I gave you a similar recipe last week, but here’s a slightly different beverage.

BA’s Best Masala Chai (serves 4)

Ingredients:

1 1/2-inch piece fresh ginger, grated

3-in cinnamon stick, lightly crushed

6 tsp loose strong black tea

3/4 tsp cardamom seeds, lightly crushed

2 3/4 cups milk (of your choice)

pure maple syrup to taste (or your choice of natural sweetener)

Instructions:

1. Bring ginger, cinnamon, & 3 1/2 cups water to boil, over medium heat.

2. Lower heat & simmer. Stirring occasionally until liquid is reduced & very fragrant (about 20 minutes).

3. Remove from heat, stir in tea & cardamom, allowing it too steep for 2 minutes.

4. Return pan to medium heat & stir in milk & maple syrup. Cook, stirring until mixture begins to foam up & boil (about 5 minutes). Remove from heat and let sit for 5 minutes.

5. Strain chai through a fine-mesh into a teapot or pitcher & serve (warm or iced).

Jicama, Radish, & Pickled Plum Salad (serves 4)

Ingredients:

Sour plum sauce

• 3 red plums, each cut into 8 wedges

• 1 teaspoon natural sweetener (stevia, monk fruit)

• 1 teaspoon kosher salt

• 1 1-inch piece ginger, peeled

• 2 cardamom pods, lightly crushed

• ¼ cup fresh orange juice

• 2 tablespoons apple cider vinegar

• 1 teaspoon juniper berries

• ½ teaspoon gochugaru (coarse Korean red pepper powder) or ¼ teaspoon crushed red pepper flakes

• 2 tablespoons fresh lime juice

Salad

• 1 red plum, sliced into thin wedges

• ¼ cup unseasoned rice vinegar

• ¼ teaspoon kosher salt, plus more

• 1 medium jicama, peeled, cut into matchsticks

• 2 medium watermelon radishes, cut into matchsticks

• ½ cucumber, halved lengthwise, thinly sliced into half-moons

• ⅓ cup unsalted, roasted peanuts, coarsely chopped

• ¼ cup mint leaves, thinly sliced

• 1 teaspoon Aleppo pepper, plus more for serving

• 1 teaspoon sumac, plus more

• Flaky sea salt

Instructions:

Sour Plum Sauce

1. Toss plums, sweetener, & salt in a medium saucepan. Cover & let sit, tossing occasionally, until plums have released their juices, at least 2 hours.

2. Add ginger, cardamom, orange juice, vinegar, juniper berries, and gochugaru to plums. Bring to a boil, then reduce heat & simmer, stirring often, until plums break down & become jammy, 20–25 minutes. Stir in lime juice; let cool.

3. Strain sour plum sauce through a fine-mesh sieve into a small bowl; discard solids. Set aside.

DO AHEAD- Plums can be macerated 12 hours ahead; chill. Sauce can be made 3 days ahead; cover & chill.

Salad

1. Toss plum, vinegar, & ¼ tsp. kosher salt in a small bowl. Let sit, tossing occasionally, until plum is lightly pickled, 10–15 minutes; drain.

2. Toss pickled plum, jicama, radishes, half of cucumber, half of peanuts, half of mint, 1 tsp. Aleppo pepper, & 1 tsp. sumac in a large bowl. Add 2 Tbsp. sour plum sauce & toss to coat; season with kosher salt. Top salad with remaining cucumber, peanuts, & mint. Taste & drizzle with more sauce as desired.

Mia Martinek, N.C.

Recipe provided by Carla Lalli

Recipe provided by Gerardo Gonzalez

Murray, M. & Pizzorno, J. E., (2005). “The Encyclopedia of Healing Foods”. New York: ATRIA.