In Kerala, South India, cardamom, is called the Queen of Spices. It has numerous benefits including balancing blood sugar, which is why it is added so often to sweets and treats. Well, and because it enhances everything rich, creamy and sweet. 

Cardamom is a key ingredient in Chai, garam masala, and any breakfast porridge you are ever served anywhere in India. I like to use the whole pod, just crushing it between my fingers and throwing it in with whatever I am cooking, then removing the pod before serving. You can also squeeze the pod, release the seeds and add those directly to your pot. Or, purchase it ground online and spoon small amounts into your boiled almond milk, or oatmeal.

My new book, Ayurveda Cooking For Beginners, offers you 4 seasonal spice blends, each made with five easy-to-find and easy-to-love spices, that make every seasonal dish delicious, rich and restorative. You can get it now here.

To your radiant deliciousness!

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