Oct. 2nd, 2006

I opened a bunch of cardamom pods, in making Turkish coffee ice cream, and found their seeds fell into three well-separated groups: blackish, charcoal-gray, and light brown. I wondered if I should use only the blackish, or if they were all valid.

Crushing them up separately found that the light brown does smell different -- thinner, more piney-camphory. The charcoal-gray and the black both are fuller, with that floral-incensey scent that cardomom has. The two of them may differ a little from each other, I'm not sure, but not by too much.

Profile

Eli

April 2017

S M T W T F S
      1
23 45 678
9101112131415
16171819202122
23242526272829
30      

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 11th, 2025 05:49 am
Powered by Dreamwidth Studios