Comments on: Black Cardamom from the Foothills of the Himalayas… https://www.marketmanila.com/archives/black-cardamom-from-the-foothills-of-the-himalayas A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Thu, 17 Jan 2013 10:28:47 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: Russell Tan https://www.marketmanila.com/archives/black-cardamom-from-the-foothills-of-the-himalayas#comment-425506 Thu, 17 Jan 2013 10:28:47 +0000 http://www.marketmanila.com/?p=27898#comment-425506 Would anyone know where to buy Cardamom here in the Philippines? Tried the groceries and up scale supermarkets to no avail.

]]> By: Shalimar https://www.marketmanila.com/archives/black-cardamom-from-the-foothills-of-the-himalayas#comment-383268 Thu, 15 Nov 2012 20:43:09 +0000 http://www.marketmanila.com/?p=27898#comment-383268 Ah Nepal I was there last January… brings me back to my friends place, the kitchen smells so exotic with the Nepali lady brewing the tea with cardamon .!

]]> By: Papa Ethan https://www.marketmanila.com/archives/black-cardamom-from-the-foothills-of-the-himalayas#comment-383000 Thu, 15 Nov 2012 07:53:37 +0000 http://www.marketmanila.com/?p=27898#comment-383000 Thanks, Ted! How neat. =)

]]> By: Ted https://www.marketmanila.com/archives/black-cardamom-from-the-foothills-of-the-himalayas#comment-382890 Thu, 15 Nov 2012 02:25:12 +0000 http://www.marketmanila.com/?p=27898#comment-382890 @PapaEthan, blanching the bones removes the scum off the broth, I also do this when making sinigang using pork/beef spareribs or beef shank for bulalo soup, you get clear soup that way.

]]> By: JayVee https://www.marketmanila.com/archives/black-cardamom-from-the-foothills-of-the-himalayas#comment-382520 Wed, 14 Nov 2012 10:28:34 +0000 http://www.marketmanila.com/?p=27898#comment-382520 Yum! Those friends bring some delicious pasalubong when they travel, don’t they?! Last month one of them brought me pumpkin seed oil from Germany. This is something I’d never heard of and it’s scrumptious (great word, scrumptious!) Wonderful in a salad dressing but I also drizzled some on pumpkin soup, then scattered toasted pumpkin seeds on top. A Pakistani friend uses black cardamoms and she always ‘crushes’ the pods by rolling them firmly between her hands before she uses them, to release the fragrance – she says her mother always taught her to do this.

]]> By: Papa Ethan https://www.marketmanila.com/archives/black-cardamom-from-the-foothills-of-the-himalayas#comment-382118 Tue, 13 Nov 2012 15:32:29 +0000 http://www.marketmanila.com/?p=27898#comment-382118 @betty q: what’s the principle behind “blanching the bones first”?

]]> By: betty q. https://www.marketmanila.com/archives/black-cardamom-from-the-foothills-of-the-himalayas#comment-381889 Tue, 13 Nov 2012 04:57:40 +0000 http://www.marketmanila.com/?p=27898#comment-381889 Hey, Ted…’musta na? Dry roasting to bring out the aroma of the spices…others put coriander seeds too but I am just too lazy just to get them at the store. We always have black cardamom pods available all the time at East Indian grocery stores…always have cinnamon bark and star anise in the pantry. As for the bones, I use shank, chicken bones….3 pounds of beef bones and 2 pounds of chicken bones for a huge stockpot of pho soup. I prefer to use shank so we can eat the meat when done…say about 3 hours to 4 hours. Do not forget to blanch all the bones first in boiling water. Gentle simmering is the key to a clear broth. I have a friend who owns a Vietnamese restaurant and she starts the broth at night and keeps the pot on a gentle simmer all night long to use the next day.

]]> By: Ted https://www.marketmanila.com/archives/black-cardamom-from-the-foothills-of-the-himalayas#comment-381787 Mon, 12 Nov 2012 23:59:02 +0000 http://www.marketmanila.com/?p=27898#comment-381787 @Bettyq, question, do i need to dry roast those spices first before i bundle them in a cacha? Also what type of beef bones would you recommend?

]]> By: ConnieC https://www.marketmanila.com/archives/black-cardamom-from-the-foothills-of-the-himalayas#comment-381568 Mon, 12 Nov 2012 13:15:32 +0000 http://www.marketmanila.com/?p=27898#comment-381568 I love cardamom, a favorite spice that so delicately flavors coffee breads in Scandinavia and tennis rolls in Jamaica. I still have green cardamom I brought from a trip from Nepal and now reminds me to make Finnish coffee bread.

A Finnish nurse acquaintance would leave a loaf of this bread in my doorstep during the holidays when I used to live in Rochester, New York eons ago. This post is a wonderful reminder of that friendship. I am glad she shared her recipe with me.

]]> By: rosedmd https://www.marketmanila.com/archives/black-cardamom-from-the-foothills-of-the-himalayas#comment-381562 Mon, 12 Nov 2012 12:59:33 +0000 http://www.marketmanila.com/?p=27898#comment-381562 Indian tea!!!!!!!!!!! whenever i see cardamom, i associate it with indian tea.

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