Five Spice Powder
1 tablespoon peppercorns
2 teaspoon whole cloves
1 Stick cinnamon
2 teaspoons fennel seed
8 whole star anise
You can roast ingredients prior to grinding. Store in an airtight container.
Hand blended artisan teas packaged in Melbourne. Sip, Taste and Enjoy! Chai Mamma is also an amateur chef and spice lover. Chai Mamma relishes vegetarian food and authentic cooking with a twist.
Thursday, 6 June 2013
Cardamom
Cardamom are recognised as small seed pods, spindle-shaped, with a thin, papery, outer shell and small black seeds.
It is the world's third most expensive Spice by weight, outstripped in market value only by Saffron and Vanilla.
It is also used in Baking in Nordic Countries such as in the Finnish sweet bread pulla or in the Scandinavian bread Julekake.
In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea.
In South Asia, green cardamom is often used in traditional Indian Sweets and Masala Chai (spiced tea).In the Middle East, green cardamom powder is used as a spice for sweet dishes, as well as traditional flavouring in coffee and tea.
Black cardamom is sometimes used in garam masala for curries. It is also used as a garnish in basmati rice and other dishes.
Individual seeds are sometimes chewed and used in much the same way as chewing gum.
It is even used by Wrigleys in its Eclipse Breeze Exotic Mint packaging indicates that it contains "cardamom to neutralize the toughest breath odors."
It has been known to be used for gin and in tisanes.
Ginger Tea
In many countries Ginger Tea is made from ginger
root. Its main ingredient
ginger gives the tea a distinctive flavor that is spicy and stimulating.
In China, the tea is made by boiling peeled and sliced ginger and adding brown sugar. Sliced orange or lemon may be also added to
give it flavor. It may be drunk hot or cold.
In Korea, ginger tea is called saenggang cha (생강차).
It can be made by either boiling the ginger or by mixing hot water and sliced ginger root with honey.
In Japan it is called shōgayu (生姜湯)
In the Phillipine's it is called salabat
and normally served when it is cold in December.
Ginger,
known as Adarak in Hindi, is also used frequently in tea made in all parts of India.
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