Green Cardamom comes from an herb related to ginger, Elettaria, which grows in India and Malaysia. Cardamom is used to add flavor to food and drink, as spice when cooking, and for medicinal purposes. Some species of cardamom have been an important cash crop for many poor farmers in China, Laos and Vietnam. Nepal was formerly the world's largest producer of cardamom but has recently been overtaken by Guatemala.

Green Cardamom is best stored in pod form due to the seeds for flavor after being exposed or ground. Ten pods equal roughly the same quantity as one and one-half teaspoons ground cardamom. Some cooks prefer to grind the pods containing the seeds, while others open the pods and use only the seeds. Some experimenting may be fun. A coffee or spice grinder can be used on whole pods or seeds, and a mortar and pestle can be used on seeds alone.

Cardamom Roasted Baby Carrots

INGREDIENTS

• 1/2 teaspoon ground cardamom or (Ground seeds from approx 5 pods)
• 1/4 teaspoon sea salt
• 2 teaspoons olive oil
• 2 teaspoons honey
• 1/2 pound baby carrots (Greens removed, except the bottom bit if desired)

1. Preheat oven to 400 degrees F.
2. Adjust rack to the center.
3. Peel carrots and place them on baking sheet.
4. In a very small bowl, mix cardamom, oil, honey and salt.
5. Use pastry brush, or fingers, to thinly coat carrots with honey mixture. (Keep remainder for basting.)
6. Roast carrots on baking sheet in preheated 400 degree F oven, basting them approx every 8 mins until tender, approx 25 mins.
7. Remove from oven and baste once more for an appetizing shine.

Cardamom Bread

INGREDIENTS

• 3/4 teaspoon ground cardamom (Ground seeds or from approx 5 pods)
• 1 egg, room temperature
• 3 tablespoons butter, softened
• 1 1/2 tablespoons water
• 3/4 cup milk
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 3 cups bread flour
• 2 1/4 teaspoons Red Star Quick Rise yeast

1. Combine 1 cup flour, yeast, and other dry ingredients.
2. Combine milk and water, heat to 120-130 degrees F.
3. Combine liquid ingredients, dry mixture, and butter in mixing bowl with paddle or beaters on medium speed for 4 minutes.
4. Add egg and beat for 1 minute.
5. Gradually add remaining flour and knead with dough hook for 5-7 minutes until smooth and springy.
6. Place dough in lightly oiled bowl and turn to grease top.
7. Cover, let rise until dough tests ripe.
8. Turn dough onto lightly floured surface.
9. Punch down to remove air bubbles.
10. Divide dough into 3 parts.
11. Roll each piece into a 16 inch rope.
12. Line up ropes 1 inch apart on greased cookie sheet.
13. Braid loosely.
14. Pinch ends together and tuck under.
15. Cover, let rise until indentation remains when touched.
16. Brush with milk and sprinkle with 1 tablespoon sugar.
17. Bake in preheated 375 degree F oven for 20-25 minutes.

Cardamom Mango Lassi

INGREDIENTS

• 1/4 teaspoon ground cardamom (Ground seeds or from approx 2 pods)
• 1/4 cup honey
• 1/8 teaspoon sea salt
• 1/3 cup coconut water
• 2/3 cup coconut milk
• 2 cups mango chunks (fresh or frozen, don't add ice if using frozen)
• 2 cups plain yogurt
• Ice - optional only if using fresh mango

1. Combine all ingredients in blender and mix until smooth.
2. Taste and add more honey for additional sweetness if desired.
3. Add ice if desired.
4. Fill glasses and garnish with a sprinkle of cardamom.
5. Lassi stays fresh for a day if covered and refrigerated.