Spotlight: Green Cardamom
Green Cardamom, native to the Indian subcontinent, was introduced to Guatemala in the 1950s, particularly in the Alta Verapaz region, which offers ideal growing conditions.
Initially overshadowed by crops like coffee and sugar, cardamom gained importance as global demand increased, especially in Europe and the Middle East.
By the 1980s, Guatemala became one of the largest producers and exporters of cardamom, surpassing traditional producers like India and Sri Lanka.
Today, it remains the world’s largest producer of green cardamom, holding a significant share of the global market.
Guatemalan Cardamom is renowned for its strong flavor and aroma, making it highly sought after.
At Coco Fine Foods, we package our Green Cardamom in pods to preserve its delicate qualities.
Culinary Uses for Cardamom:
1. Beverages:
- Tea and Coffee: Adds aromatic flavor to chai tea and enhances iced milk coffees; also refreshing in lemonade with rosewater.
2. Savory Dishes:
- Curries, Stews and Rice Dishes. A key ingredient in Indian and Southeast Asian cooking.
3. Baking and Sweets:
- Pastries: Commonly found in pastries and desserts like baklava and spiced cookies. A wonderful enhancement for apple desserts in place of cinnamon.
Chocolate Cardamom Mousse Recipe
Chocolate and Green Cardamom is an unexpected and delightful pairing, The warm, aromatic notes of cardamom complements dark chocolate beautifully.
Ingredients:
- 1 cup (240 ml) heavy cream
- 1 cup (170 g) chopped dark chocolate, 70% of higher.
- 2 large eggs (at room temperature)
- 2 tablespoons sugar (optional, adjust to taste)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon ground cardamom (2-3 crushed green cardamom pods)
- A pinch of salt
Method:
1. Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate in the microwave. Heat in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
2. Whip the Cream:
- In a separate bowl, whip the heavy cream until soft peaks form. If you’re using sugar, add it gradually as you whip. Set aside.
3. Prepare the Egg Mixture:
- In another bowl, whisk the eggs with a pinch of salt and the ground cardamom (or crushed cardamom pods) until frothy. You can use an electric mixer for this to incorporate air.
4. Combine:
- Gently fold the melted chocolate into the egg mixture until combined. Be careful not to deflate the mixture.
- Next, fold in the whipped cream in batches. Start with about a third of the whipped cream to lighten the chocolate mixture, then gently fold in the rest until no white streaks remain.
5. Chill:
- Spoon the mousse into serving dishes or glasses and refrigerate for at least 1-2 hours, or until set.
Serves 6 chilled with either dark chocolate shavings, whipped cream or our favorite, a sprinkling of smoky Urfa Chili Flakes. Or all three!
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