它是什么？

强烈芳香，甜美，复杂，辣，迷人，令人愉悦 - 这些都描述了豆蔻，这是一种在古典印度美食中出现的香料。小豆蔻还广泛用于中东的咖啡来调味咖啡，这要归功于维京人在君士坦丁堡的11世纪存在，通常出现在斯堪的纳维亚面包，饼干和其他烘焙食品中。

Native to India, cardamom is related to ginger. But whereas ginger is valued for its rhizome (an underground part of the plant), it’s cardamom’s dried seed pods that are most commonly used in cooking.

There are three basic varieties of cardamom:

• 绿色的, or “true” cardamom, is considered the finest and most aromatic of the three types. It’s used in sweet and savory dishes throughout India.
• 白色的豆蔻豆荚是为了美学目的而被漂白的绿色豆荚，例如浅色面包和面糊。漂白过程会降低一些风味，因此，除非需要均匀的浅色，否则避免使用白色豆蔻。
• Blackcardamom comes from a different variety of the same plant. It has a distinctly smoky aroma and a strong, somewhat medicinal flavor. The skins of the pods are wrinkly and a bit thicker than those of green cardamom. Black cardamom appears in savory dishes in India, Morocco, and China.

How to choose:

许多超级市场都带有豆蔻，但是整个豆荚很难找到。印度市场是您最好的选择，或者您可以在线订购

How to prep:

Whole pods最好在具有某种液体的食谱中用于注入豆蔻。包裹豆蔻种子的豆荚本身几乎没有风味，但它们是保留种子所含的方便方式。稍微粉碎豆荚有助于暴露其中的芳香种子。食用前可以将豆荚从盘子中取出，也可以在周围吃饭。

地面豆蔻is used in recipes where whole pods or seeds are undesirable. A little ground cardamom goes a long way, particularly if freshly ground, so use it sparingly. To grind cardamom yourself, first remove the seeds by crushing the pods with the broad side of a knife and shaking out the seeds. Pulverize the seeds in a spice grinder.

How to store:

将豆蔻放在密封的容器中，在一个凉爽，黑暗的地方。整个豆荚将持续大约一年，然后开始失去其风味。豆蔻种子的保质期仅为几个月，因为一旦种子磨碎，精油就开始消散。因此，您可能需要购买整个豆荚并根据需要磨碎种子。

点击这里购买

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