Cardamom - another stupid question!
Following the Chillies, can you really identify "2 brown & 4 green Cardamom" in a recipe?
Tim,
one question you are asking is whether the difference between black and green cardamoms can discerned in an admixture of the two. They both contain cineol (also known as eucalyptol) as a major component of their essential oils, along with limonene and other terpenes. These give cardamoms their eucalyptus/lemon flavours and smells. But the black variety is reported to be dried over flames, and take on a smokey flavour. They have also been reported to contain camphor, which is not found in the green varieties.
So the question could be "is it possible to detect the smokey, camphorous flavours of black cardamom when mixed (diluted?) with green cardamoms?". I think it is down to the individual, but knowing what the difference is might help.
Afraid my long reply has again been lost. And it's NOT the Scotch!!
Briefly then, black = brown?
And tasting - like Wine - look for Gooseberries & you'll taste them??
For me, brown or large cardamoms have a strong flavour and are best suited for cooking. They are part of Garam masala.
Small, green cardamoms have a genteler flavour, more suited to desserts, rice pilafs and so on. They are also chewed as mouth freshners. Most Indians love green cardamoms.
Mamta
Tim,
brown=black, I suppose it depends on how smokey the fire was to dry them ;?)
there are at least two varieties, one is grown in Nepal/India, and one from China, the latter I have found softer, and therefore easier to peel and to get at the seeds, though it is usual to use the whole seed pod when grinding.
My bit about knowing what to look for was only to suggest that any smokey/camphorous notes were probably from the brown/black cardamoms. If you can't detect them, then that's fine, I don't subscribe to the 'Emporer's New Clothes' idea, either.
When it comes to whisky, I know what I want, Balvenie 12yo, finished in sherry casks. Langavulin 16YO is too smokey, don't say you can't detect it there?
Mamta,
I would agree brown/black is more savoury, and the green is wonderful with sweets (like kulfi), but both are used in garam masala, either together or separately, as there are quite a few different garam masalas. Brown/black cardamom in GM is very common in North West Indian mixes, along with black cumin.
Yes, the small cardamoms can be used in garam masala too, but are'nt generally, because they are more expensive perhaps! I add them to some savoury dishes too, along with large cardamoms, but less often.
No book. They only sell if you are already famous and well known ;-)! You see piles of cookery book selling for peanuts at each sale and no one to buy them! Who will publish a cookery book from an unknown? LOL!