I've always been slightly jealous of coffee and tea drinkers - because I only drink green and peppermint tea I've not usually had a way to sneak in many spices but I've just found a local brand who make green tea cut with dried rose petals and cardamom - and I'm now obsessed!
I RUSHED to read so I could talk of cardamon in coffee. But I've been beaten to it! Rats. But it just goes to show how popular it is in your morning cup of Joe.
After reading this, I just realized I bought a bottle of green cardamom on a trip to France last year and hadn’t even opened it. Now, of course, I’m going to experiment with it in coffee and maybe this delightful sounding panna cotta! Thanks, Rachel!
I tried it in coffee and really loved it--kind of a surprise as I don’t usually like flavored coffees. This was fairly subtle though. I definitely want to try it in some sweet and savory dishes. So grateful to have another flavor to experiment with! Thanks, Rachel!
Before cardamom was more readily available, I drove around to what seemed like every specialty food shop in Brisbane in my quest to find some to bake biscuits at Christmas. It took several hours, and I returned with a small sachet that was only just enough. Thankfully, this is no longer the case, and indulging my cardamom obsession is much easier!
Sometimes when comments like this give me cause to reflect I think it is mad how quickly so many products have become available and over after the past two decades - when things were much harder to get if you were not shopping where they were regular, that the spice section was 1/4 it's size when I first started learning how to cook and bake. What biscuit recipe were you trying to follow?
It’s so true. There is very little that you can’t get in shops or online. Things that seemed very exotic and now much more common place. From memory they were a Scandinavian biscuit of some description with each one savoured because of the time, effort and money that went into making them!
This reminds me there is still a cook recipe in Nik Sharma's Season I've been trying to make since the book came out, but hazelnut flour is not a thing here... and the one time I've seen it for sale I've refused to pay the asking price for it...!
That’s one thing I don’t have a problem getting. There is a local hazelnut farm and they produce a flour which is the by product of making hazelnut oil. It’s a little drier than just the ground nuts but works just as well and isn’t prohibitively expensive.
That sounds lovely! This is now reminding me of the time I was really pissed off my first publishers started selling my first cookbook in the USA without warning... I knew most of it would not work as you can't get a lot of the ingredients. I LOVE that we can share English language cookbooks across countries (and my French language food magazines!) but it's recipes like that that niggle - because they look so tempting and I just can't access them where I am!
It can be frustrating and substituting ingredients just doesn’t always work! But I do also like the fact that there are just some things you can’t get everywhere so they still retain that local flavour rather than being universally available.
I’m cardamom obsessed too!! One of my all time favorite spices! I add it when I make my coffee almost every morning ☕️😋
I've always been slightly jealous of coffee and tea drinkers - because I only drink green and peppermint tea I've not usually had a way to sneak in many spices but I've just found a local brand who make green tea cut with dried rose petals and cardamom - and I'm now obsessed!
Oooo I’m sorry you don’t get the coffee-cardamom experience.. maybe with decaf? The new tea sounds delightful though!
Gah, it's the taste of coffee I don't like! Love the smell, hate the flavor.
I RUSHED to read so I could talk of cardamon in coffee. But I've been beaten to it! Rats. But it just goes to show how popular it is in your morning cup of Joe.
Hahaha, Sorry Julia! 🫣 Coffee-Cardamon lovers unite!
You are both making me wish the taste of coffee did not make me cringe right now!!!
Oooh this is a terrific idea!
After reading this, I just realized I bought a bottle of green cardamom on a trip to France last year and hadn’t even opened it. Now, of course, I’m going to experiment with it in coffee and maybe this delightful sounding panna cotta! Thanks, Rachel!
Have you tried it yet? How are you getting on??
I tried it in coffee and really loved it--kind of a surprise as I don’t usually like flavored coffees. This was fairly subtle though. I definitely want to try it in some sweet and savory dishes. So grateful to have another flavor to experiment with! Thanks, Rachel!
Before cardamom was more readily available, I drove around to what seemed like every specialty food shop in Brisbane in my quest to find some to bake biscuits at Christmas. It took several hours, and I returned with a small sachet that was only just enough. Thankfully, this is no longer the case, and indulging my cardamom obsession is much easier!
Sometimes when comments like this give me cause to reflect I think it is mad how quickly so many products have become available and over after the past two decades - when things were much harder to get if you were not shopping where they were regular, that the spice section was 1/4 it's size when I first started learning how to cook and bake. What biscuit recipe were you trying to follow?
It’s so true. There is very little that you can’t get in shops or online. Things that seemed very exotic and now much more common place. From memory they were a Scandinavian biscuit of some description with each one savoured because of the time, effort and money that went into making them!
This reminds me there is still a cook recipe in Nik Sharma's Season I've been trying to make since the book came out, but hazelnut flour is not a thing here... and the one time I've seen it for sale I've refused to pay the asking price for it...!
That’s one thing I don’t have a problem getting. There is a local hazelnut farm and they produce a flour which is the by product of making hazelnut oil. It’s a little drier than just the ground nuts but works just as well and isn’t prohibitively expensive.
That sounds lovely! This is now reminding me of the time I was really pissed off my first publishers started selling my first cookbook in the USA without warning... I knew most of it would not work as you can't get a lot of the ingredients. I LOVE that we can share English language cookbooks across countries (and my French language food magazines!) but it's recipes like that that niggle - because they look so tempting and I just can't access them where I am!
It can be frustrating and substituting ingredients just doesn’t always work! But I do also like the fact that there are just some things you can’t get everywhere so they still retain that local flavour rather than being universally available.