What to do with it!
Here’s a new one on me, white cardamom. I’ve used green cardamom for years and it is one of my favourite spices, the black cardamom less so. But white cardamom? I bought some from one of my French speciality suppliers in London this week out of sheer curiosity…
What I wanted to know was if it was more like true cardamom (the green pods) than the equally pungent but less attractive black variety. Well it is more like the former, very much more like the former because according to Madhur Jaffrey’s excellent ‘Ultimate Curry Bible’ it is nothing more than bleached green cardamom! Doh!!
It seems that the pods are blanched for ease of use in sweet preperations when the natural colour of the sauce or ice cream wants to be maintained. Cardamom is an excellent addition to a custard/ice cream or with a hot apple tart, stick a bit of ginger in there whilst you’re at it.
So there you go, I’ve been stiched, I’ll be having a word with that French bloke…..