Second February 2010 from mediaconsult
In Indian cuisine Cloves have a long tradition as a flavoring for a curry dish, which also lends itself ideally to follow suit. For the basic recipe for a bay leaf, two cardamom pods, ground pepper and coriander, a cinnamon stick and some cloves in a pan with some fat are first browned. This creates inimitable flavors are then sealed with onions, garlic and ginger nor refines. For this reason, now according to taste lamb meat or vegetarian ingredients added later and flavored with broth and tomato pieces are.
Second February 2010 from mediaconsult
The cardamom (Elettaria cardamomum) is native to southern India and Sri Lanka. Whole cardamom, cardamom pods so that the real spice - small brownish-black seeds - contain, you can get in two variants - green and black. Green Cardamom (Choti elaichi) is often bleached for aesthetic reasons, but this is unfortunately at the expense of the wonderfully intense flavor. Therefore, you should buy green cardamom even in its natural color. In Indian cuisine it is used for puddings, desserts, confections, preserves, and for some very fine meat and poultry recipes. We also use it to give to our basmati rice a special touch
Black cardamom (Badi elaichi or potash) is available only in specialty stores. It tastes mild and has a nutty aroma. In Indian cuisine it is needed for meat and vegetable dishes, or ground, pickles and chutneys to sweet sour. He is one of the most important spices (next bay leaf, cloves and cinnamon) that give the pilaf of Mughal cuisine its distinctive flavor. You can not get black cardamom, green, you can take instead.
