Recipes Using the Queen of Spices
Cardamom Cookies
Ingredients List:
- 2 ½ cups all-purpose flour (best for cookies)
- ¼ teaspoon salt
- 1 ½ teaspoons ground cardamom
- 1 teaspoon pure vanilla extract
- ½ cup powdered sugar
- ½ teaspoon unsalted butter
You can adjust proportions slightly depending on how sweet you prefer your cookies.
Procedure
Begin by creaming the butter and shortening together until smooth (do not too whip too much air in).
Once the butter and shortening are creamed together, add everything else besides the flour. The end
result is more flavorful if you mix the cardamom into the butter mixture rather than sifting it into
the flour. Add the flour last and stir just until there are no visible streaks of flour (do not
overmix).
Shape the dough into a ball, then flatten it into a disk. Wrap it tightly in plastic wrap and
refrigerate it for 30 minutes to 1 hour. It needs to be just cold enough to roll out but not so cold
that it breaks while rolling. If you begin to roll your dough and you find that it’s cracking, let
it sit for a few minutes so it softens enough to roll without breaking. But don’t let it sit too
long, or it will become soft and sticky.
It takes practice to learn the right texture, but you’ll get it! Don’t roll the cookies to thin. Aim
for a little less than ½ inch thick. Shortbread cookies, are meant to be thick. You can use any
shape
you desire for cutting out the cookies but it’s recommended that the cookie cutter is around 1 and
½ inches. Of course, you can go larger, but you’ll get fewer cookies, and they may need more time in
the oven.
Bake the cardamom cookies just until the edges begin to brown. Let them cool on the pan for 5
minutes, then move them to a wire rack to cool completely. You are going to be so impressed with the
tender texture of these cookies!
They go perfectly alongside coffee, tea, and even milk. And they make incredible gifts.
Jerk marinade or dry rub
To make jerk chicken, I start by preparing a flavorful marinade. Blend Scotch bonnet peppers, green
onions, garlic, ginger, thyme, allspice, soy sauce, brown sugar, lime juice, black pepper, salt, and
a little oil into a thick paste. Then I rub this mixture thoroughly over the chicken pieces, making
sure
they are well coated. Further, I cover and marinate the chicken in the refrigerator for at least 2–4
hours, or
overnight for stronger flavor. Once marinated, then I cook the chicken on a grill or bake it in the
oven until it is fully cooked and slightly charred on the outside. I serve the jerk
chicken hot with rice, salad, or vegetables. 🍗
Ingredients List:
- Chicken
- Scotch bonnet peppers
- Green onions (scallions)
- Garlic
- Ginger
- Thyme
- Allspice (pimento)
- Soy sauce
- Brown sugar
- Lime juice or vinegar
- Black pepper
- Cinnamon
- Nutmeg
- Salt
- Oil (vegetable oil or olive oil) 🍗
Because Even Spice Lovers Need Balance
My friend's site, The Crumbly Cinnamon (https://crumblycinnamon.netlify.app/)
is her project based in Alberta, Canada, created to explore the role of Cinnamon in cooking and
life.
The website shares the creator's personal experiences of using cinnamon for both flavor and health
benefits while also explaining its possible side effects when consumed in excess. Through this
project, the creator combines her interest in spices with her journey of learning web design,
showing how a simple spice like cinnamon can be meaningful in both cooking and daily life.
#CrumblyCinnamom, #AlbertaCooking, CinnamomRecipes
Cardamom: The 'Toughest Crop'
A recent article published by BBC News discusses the challenges faced by cardamom cultivators. It
further explains
how cardamom is one of the most difficult crops to grow, which is why it is one of the costliest
spices in the
world, ranking in third place. As a result, more people have started cultivating it.
This article explains that the cardamom plant is very delicate and is difficult to grow.
Farmers have to constantly keep an eye on the crops as they are prone to diseases, pests, and
changing weather, which is why it requires ideal weather conditions to grow well. Even a slight
difference in the weather, such as extreme heat or off-season rainfall, can seriously damage the
crops. In fact, reports have shown that recent weather conditions have caused a big loss in the
crop's production, which has further increased the price of the cardamom in the market all over the
world. This also affects the global supply of the crop.
"Cardamom is a very delicate plant - prone to diseases and pest attacks. You have to be constantly
in the field, watching every leaf, every flower. It demands attention every single day," says Mr
Pothan.
The article also highlights how technology is working on the improvement of cardamom production and
helping farmers.
Scientists are working on developing varieties of cardamom that can resist harsh climates. Further,
mobile apps are
coming into use to monitor the soil health and crop conditions, making farming more efficient and
less challenging.
From my perspective, this article made me realize how difficult it is to grow these pods that are
used in everyday cooking.
Growing up, I have seen cardamom being used in tea in my house, even till today, I always put
cardamom
in my tea every morning,
but I never thought about how much effort goes into producing it. I really appreciate every farmer
who
is behind the production
of this spice.
Read more about this article
>>>
What's New and Exciting!
My Favourite Picnic Spot
I love exploring places and as I am new to Edmonton, I keep exploring different spots. One of my
favourite
spots is Gallagher Park near Muttart Conservatory. It is a park on a hill near the Saskatchewan
River which has a
great and mesmerizing view from the top. I always visit that place in summers after I am done with
my classes. The
easiest way to reach there is to take the Valley Line train and get off at the Muttart stop, from
there one
can either take a walk through the bridge above the river or take an e-scooter on rent.
View on Google Maps
