How to pronounce “cardamom” in English

So there's all these plants in here-- obviously the juniper.Cardamom's often there. There's almost always citrus peel, because the citrus amplifies some of the other flavors.So I'm talking with my friend.

So I use green cardamom.Green cardamom pods, when you're buying cardamom, you do not want the cardamom to be perfectly green

So I use green cardamom.So cardamom is grown-- I recently learned this.

From the careful hand that begins to poke and notice our souls.But cardamom will not be used in food.

So you only want a couple of those, because that's very strong.This-- cardamom. Cardamom. Really, really interesting.You've got green, you've got black, you've got different ones.

Oh, yeah, yeah. I'm like, are my nails done, or how are my bracelets?It's putting cardamom and orange peel in your French toast or rosewater in your pancakes or in your whipped cream.

Makes sense. So part of the title is simple recipes.And I love whole cardamom pods.

Eric is-- I'm going to give away one of his secrets.He puts cardamom on-- cardamin-- cardamin on-- is that OK that I'm telling?It's so sweet. You've already started.

So I had to Google a picture of it, I was like, this is it.These are cardamom pods.There's goji berries. There are dates called jujubes.

If you're looking at something from Israel, the first two elements of the date are going to be swapped.And I add cardamom to mine just because that immediately transports the eater right to the Middle East.

And then here, I'm going to add my powdered sugar, my cardamom.So I use green cardamom in the entire book.And then this is salt. So salt is like the sacrilege thing that my mom was like, why are you putting salt

Oh, yeah. I wanted to quickly touch upon the cardamom that I use, too.So I use green cardamom.There's also black cardamom.

So I use green cardamom.There's also black cardamom.

So I use green cardamom.So the cardamom and the saffron kind of add a natural sweetness to this dish, which is why there's only 2 tablespoons of sugar in it.

So I use green cardamom.I use cardamom in it-- so it's a cardamom whipped cream-- to kind of really get that fragrant smell to it.

And you don't really need to go and get that sugar.This is Chinese black cardamom.

From the careful hand that begins to poke and notice our souls.And I loved cardamom.

From the careful hand that begins to poke and notice our souls.It says will cardamom grow?

which I had to throw it because we could not use them. It was so much. So, you want to be careful what you buy and how much you buy. Like, you know, the other thing with—-ifyou buy green cardamom and if you use-—if you grind green cardamom and you get green cardamom powder, okay, as soon as you grind green cardamom, it has a half-life of 14 days.So, in 14 days it's going to lose half its flavor. So just think about it, as it stays, even if it's ground, you're losing all these wonderful oils that help you. Has everybody

So I use green cardamom.And she just launched her cardamom.

So I use green cardamom.They don't hurt the cardamom.

So I use green cardamom.There's nothing wrong with the cardamom inside.

So I use green cardamom.So my mom would add saffron and cardamom to it to make it taste better for me and just to get me to drink it because I was not having it.

So I use green cardamom.You're going to add your cardamom, saffron.

And then I'm just whisking in-- I could use a whisk, but there's not that much liquid in here-- a few tablespoons of olive oil.But she also loved the banana cardamom cake, which I thought would be a little bit spiced for her.

And you don't really need to go and get that sugar.Indian cooking also relies upon Chinese black cardamom.

From the careful hand that begins to poke and notice our souls.But it was a small container of cardamom.

From the careful hand that begins to poke and notice our souls.So we didn't know how cardamom plant looked like.

From the careful hand that begins to poke and notice our souls.Back then I didn't know how cardamom grew, and how it happened.

From the careful hand that begins to poke and notice our souls.Is that it says that will cardamom grow?

There's little seeds inside.We use the whole green cardamom when we're making this particular spice blend.And then-- so that's everything with a C. Coriander, cumin-- not-- yeah-- coriander, cumin, cardamom, and cloves.

But really, the other spices are aromatic and flavorful and fragrant and have such complexity of flavors.So think of cinnamon and sweet paprika and cloves and cardamom and even something like turmeric, which I thinkis really gentle on the palate.

But I always try to add cinnamon to sweet things for that blood sugar balance.And actually, spices like cardamom, which is also present in that crumble, reduce the need for added refined sugar because they almosthave a floral, dessert-like quality to them.

That's a great call out, actually, because I'm a person with a very big sweet tooth and always looking for ways to try and balance that out a bit.And that I will definitely have to try some cardamom.Thanks for that tip.

And then the second book is into-- the first book was more about who I am.Let's see. Cardamom. I do like green cardamom, but I feel it's become way too popular now, that I don't like to use it.

So I use green cardamom.So if you ever do see perfectly green cardamom, there's probably pesticides used on it.

And you don't really need to go and get that sugar.And in the taller one it says pho cardamom.

And you don't really need to go and get that sugar.So this one has a little star anise and some black cardamom.

grow indigenously but now you know things like cloves and cardamom and

cooked right away. So, it's stewed. So, I have adapted the spices from the lamb that I--you know, in India, you always cook lamb with black pepper, with green cardamom, withmustard, with black cardamom. And what I've done is I've taken a nice cut of lamb like a lamb chop or a lamb loin or leg of lamb, I treated it with spice and we're going tomake a little marinade today for the lamb. And we've taken lamb loin and we're using mustard seeds, black pepper, might as we go for a black cardamom, but they didn't have

Custardy goodness. Baked French toast with cardamom?

And are there any space-saving hacks, gadgets, anything you want to help us home cooks in small kitchens with?I feel like a mortar and pestle is great because I love to grind cardamom.Saffron, it's really helpful if you actually grind it into a powder.

So I use green cardamom.And one of the things she did is she tested a bunch of cardamom to see if they're organic.

And then I'm just whisking in-- I could use a whisk, but there's not that much liquid in here-- a few tablespoons of olive oil.I love that. I love the banana cardamom upside-down cake.

From the careful hand that begins to poke and notice our souls.I said, and didn't care about cardamom.

So you have ginger, you have cardamom-- which is the single most important, along with cinnamon the two single most important spices

make a little marinade today for the lamb. And we've taken lamb loin and we're using mustard seeds, black pepper, might as we go for a black cardamom, but they didn't haveany, so we have green cardamom. And, you know what I think is if you use spices, it adds flavor to the dish and it makes it exciting. It just doesn't, you know, keep it one-dimensional.Yeah, lamb is great. You have a nice lamb chopped, put it around the grill and roast it. You know, there's nothing wrong with it, but if you can add some flavor to it and make

And then the second book is into-- the first book was more about who I am.It's a struggle sometimes, because a lot of Indian desserts also use cardamom.

Oh, yeah, totally. You can definitely freeze it.Oh, yeah. I wanted to quickly touch upon the cardamom that I use, too.So I use green cardamom.