A warming tea mixture to ward off coughs and colds.
Ingredients:
4 cardamom pods
4 black peppercorns
4 cloves
1 cinnamon stick
4 slices fresh ginger, quarter slices
2 tablespoons honey or sugar
milk
An extremely flavorful and ancient spice native to India, cardamom's use has spread throughout the world, with nearly every culture having its own distinctive use for the flavorful seeds. In India where both green and black cardamom are used, it is an important ingredient in meat and vegetable dishes. In parts of the Middle East the seeds are mixed with green coffee beans before brewing. In Northern Europe (especially Scandinavia) white cardamom is used to season baked goods such as Christmas stollen, cakes, cookies, muffins and buns. Green cardamom is preferred in India and the Middle East. Cardamom is a pod consisting of an outer shell with little flavor, and tiny inner seeds with intense flavor. Fancy white and green pods have no splits or cracks in the shell, so the flavor keeps well. Stored in a glass jar, cardamom pods will stay fresh indefinitely. Shelled or decorticated cardamom seeds are inexpensive and flavorful, but sometimes need to be crushed or ground before use. Ground cardamom has an intensely strong flavor and is easy to use (especially in baking, where the fine powder is desirable). Black cardamom, long a staple in African cooking, was originally used in India as a cheap substitute for green cardamom pods. Black cardamom has a unique smoky flavor and has developed its own following over the years.
Ingredients:
4 cardamom pods
4 black peppercorns
4 cloves
1 cinnamon stick
4 slices fresh ginger, quarter slices
2 tablespoons honey or sugar
milk
Directions
Place all ingredients in 2 1/2 cups of water, heat, but do not boil, for half an hour and strain.
For indigestion, mix 15 pulverized seeds in 1/2 cup hot water. Add 1 ounce of fresh ginger root and a cinnamon stick. Simmer 15 minutes over low heat. Add 1/2 cup milk and simmer 10 more minutes. Add 2 to 3 drops of vanilla. Sweeten with honey. Drink 1 to 2 cups daily. Grown in India, Cardamom pungent, aromatic seeds contain a large amount of volatile oil that helps stimulate digestion and relieve gas. A mild stimulant, cardamom is a standard ingredient in curry.
(From "Herb Bible" by Earl Mindell, A Fireside Book, page 177 Simon & Schuster ISBN 0-671-76113-7 1992)
An extremely flavorful and ancient spice native to India, cardamom's use has spread throughout the world, with nearly every culture having its own distinctive use for the flavorful seeds. In India where both green and black cardamom are used, it is an important ingredient in meat and vegetable dishes. In parts of the Middle East the seeds are mixed with green coffee beans before brewing. In Northern Europe (especially Scandinavia) white cardamom is used to season baked goods such as Christmas stollen, cakes, cookies, muffins and buns. Green cardamom is preferred in India and the Middle East. Cardamom is a pod consisting of an outer shell with little flavor, and tiny inner seeds with intense flavor. Fancy white and green pods have no splits or cracks in the shell, so the flavor keeps well. Stored in a glass jar, cardamom pods will stay fresh indefinitely. Shelled or decorticated cardamom seeds are inexpensive and flavorful, but sometimes need to be crushed or ground before use. Ground cardamom has an intensely strong flavor and is easy to use (especially in baking, where the fine powder is desirable). Black cardamom, long a staple in African cooking, was originally used in India as a cheap substitute for green cardamom pods. Black cardamom has a unique smoky flavor and has developed its own following over the years.
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