[Magdalen] Heather Cook

[Jay Weigel]

Cardamom and cumin are both featured in Indian cooking, sometimes together,
seeds ground in a mortar with other whole spices. Makes me hungry to think
about right now!

On Sun, Nov 8, 2015 at 5:37 AM, Sally Davies <sally.davies at gmail.com> wrote:

> Agreed there, Sib! Also delicious with beetroot hummus, giving a lovely
> earthy based to it.
>
> Not something I'd like to find in a sweet dish, though we do sometimes put
> chocolate into our chili.
>
> Cardamom, OTOH...often used in Indian ice cream and other desserts, but
> very carefully. I think the idea is to boil the whole pod, or maybe the
> scraped out seeds, with the milk and then strain it out. If found in e.g. a
> curry, it's definitely an item to be shifted to the side of the plate!
>
> Sally D
>
> On Saturday, November 7, 2015, Sibyl Smirl <polycarpa3 at ckt.net> wrote:
>
> > "Not familiar to American palates?"  To me, cumin is what makes chili
> > taste like chili.
> >
> >
> > On 11/6/15 9:49 PM, Jim Guthrie wrote:
> >
> >> I get the impression that although Cumin is an old spice, it was not
> >> familiar to
> >> most American palates.
> >>
> >> When Albert and I started cooking together after he came from Cuba, he
> was
> >> absolutely insistent that rice HAD to have enough Cumin in it to make it
> >> yellow.I searched supermarkets large and small, specialty delis, bodegas
> >> and the
> >> rest searching for Cumin.
> >>
> >> We were in NYC, and I was introducing Albert to Greenwich Village, and
> >> saw a
> >> Gourmet Specialty Store on Bleeker street. I went in and asked, mostly
> >> on a lark
> >> but also to prove to Albert I was working on it.
> >>
> >> Lo and behold,they had a bunch of tiny containers of Cumin on the shelf.
> >> Albert
> >> scooped up the guy's entire stock-- maybe about 15 of these little
> >> containers
> >> that held maybe two tablespoons each.
> >>
> >> And we lived happily ever after.
> >>
> >> I have seem Cumin in most supermarket spice depts during the past 20
> >> years or
> >> so, seeming that it has become quite popular in cooling.
> >>
> >> Cheers,
> >> Jim
> >>
> >> PS I inherited Coriander from my grandmother's rack, but didn't start
> >> using it until making garam masala for those Indian-spiced recipes and a
> >> few semi-inventions. I especially like it in a fried eggplant casserole
> >> I make from time to time
> >>
> >>
> >>
> >
> > --
> > Sibyl Smirl
> > I will take no bull from your house!  Psalms 50:9a
> > mailto:polycarpa3 at ckt.net
> >
>