Herb & Spice Companion

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(Text)

COMMON KITCHEN SPICES

• 165 –

Light: Filtered sun or partial to full shade

Soil: Moist, rich, well drained

Plant: Seeds, cuttings, or rhizome divisions. Cuttings

and rhizomes are preferred, as seeds are difficult to

germinate.

Water: Regularly, to keep the soil consistently moist.

Mist with water from a spray bottle to simulate the

humidity in the tropics.

Harvest: Snip leaves when needed. After three or four

years, snip off unripe, green seedpods—if left on the

plant too long, they’ll ripen and break open, spilling out

the seeds. Pods are sun-dried (or “cured”) for several

days, or dried in heated sheds.

Care: Since plants rarely seed in

non-tropical conditions, to propagate,

dig up the rhizome, divide, and replant.

In the Kitchen

Dishes: Stews, curries, rice, sauces, mar-

inades, rubs, roasts

Prep: Use whole seedpods and remove

before serving, or break open the pods

and grind their seeds using a mortar and

pestle.

Serve: Black cardamom plays more of

a smoky, background role, used with

other bold flavors in long-cooked dishes

like hearty stews, biryanis, or anything

cooked in the tandoori.

SUBSTITUTIONS

• Cinnamon + nutmeg


• Nutmeg + cloves


• Ginger
  Note: There’s no
  close flavor match for
  cardamom, so these
  substitutes will not
  replicate the real thing.

PAIRINGS

Vegetables: carrots, onions,

potatoes

Proteins: chicken, lamb

Seasonings: ajwain, allspice,

chili peppers, cinnamon, cloves,

coriander seeds, cumin, ginger,

mustard, paprika, pepper, star

anise, turmeric

Job:07-61264 Title:RacePoint - Herb and Spice Companion
Dtp:VIVIAN Page:164

Job:07-61264 Title:RacePoint - Herb and Spice Companion

Dtp:VIVIAN Page:165

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