Originally published in the Journal de Montréal on May 8, 2010. Cardamom is a very popular spice that is used in Indian and Southeast Asian cuisine, both in sweet as well as in savoury dishes. It is one of the basic ingredients of garam masala.
Question sent by a member: Where can I buy cardamom pods? It would be great if we could get this kind of information when there are recipes with ingredients that are not known to the general public… Sometimes, on SOSCuisine, there are some recipes with these types of ingredients… Would it be possible to tell […]
Originally published in Journal de Montréal on December 6, 2008. Pepper (piper nigrum), which is the fruit of the pepper plant (a creeper native to India), has been consumed since time immemorial. This spice not only enhanced the flavor of food, it also masked the lack of freshness in meats which had hung for too […]
Originally published in the Journal de Montréal on October 24, 2009. Cilantro is an herbaceous plant that looks a bit like parsley or chervil, but it has a completely different taste. Its leaves are used as an aromatic herb, while its dried seeds, commonly known as coriander, are used as a spice.
Ginger is a perennial tropical plant that has been used for the last 5,000 years in traditional medicine as well as a main ingredient in several Asian cuisines. It’s the rhizome (underground stem) part of the ginger plant that we eat, either fresh or dried.
The saffron spice comes from the dried stigmas of the “crocus sativus” flower. Extremely fragile, the spice is harvested from these flowers at dawn, before the rays from the sun reach them and alter the quality of the flower. A delicate hand is necessary, in order to remove the red stigmas from the flower.