Cardamom (Elettaria cardamomum) is a spice that is sometimes brewed with coffee and teas and can be a healthy enhancement. It helps neutralize coffee’s acidity naturally and adds a luscious aroma and rich flavor.
Brewing java with cardamom has long been favored in Arab cultures and especially by the Turks. It is also a vital component in 'masala tea' of Nepal and India. A
Chinese friend refers to the cardamom seed pods as ‘green peanuts’ which they can resemble a bit with creative finesse (photo below).
The following are translations of 'cardamom' that I learned in a few different languages--as an admirer of the 'green peanut': doukou guoshi/豆蔻果实 in Mandarin, sukumel/सुकुमेल in Nepali, ilaichi/इलायची in Hindi and grawan/กระวาน in Thai).
Brewing java with cardamom has long been favored in Arab cultures and especially by the Turks. It is also a vital component in 'masala tea' of Nepal and India. A
Chinese friend refers to the cardamom seed pods as ‘green peanuts’ which they can resemble a bit with creative finesse (photo below).
The following are translations of 'cardamom' that I learned in a few different languages--as an admirer of the 'green peanut': doukou guoshi/豆蔻果实 in Mandarin, sukumel/सुकुमेल in Nepali, ilaichi/इलायची in Hindi and grawan/กระวาน in Thai).
For the bold
and willing, a dose of roxy (firewater) can also spice up java--known as Mustang Coffee in
the Himalaya. Roxy-java is especially revitalizing in the highlands on cold, unkind days.
http://www.nutrition-and-you.com/cardamom.html
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| Photo by Michelle Peters - Jones, found on Flickr at https://www.flickr.com/photos/foodfootballandababy/8434971801 |
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| Sign outside a diner in Ningbo, China. Photo by Alonzo Lyons |
Sounds great! Will have to try it...
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