Author: JaemiO

I fell in love with cardamom in the most stereotypical U.S. citizen way; through chai. I am pleased though that my love did not stop there. Through experimentation fueled by my interest in learning about the benefits of cardamom, I’ve discovered the spice can literally be used in almost anything. It is unfortunate how underappreciated cardamom is in the U.S., despite its delicious flavor that can be added to anything from rice to baked goods. It’s complex flavor is something no other spice in the ginger family offers. Paired with the right ingredients, cardamom can transform any inexpensive dish into something a five star restaurant would be proud to offer. The two recipes I'm proudest of that utilize cardamom are homemade chai and dal (lentil soup). The flavor in each displays the full scope of cardamom’s complexity. In chai, cardamom tastes warm and peppery. In the lentil dish, however, cardamom lends a sweet and smoky flavor. The latter is one of my...