| cardamom |
rhizomatous herb of India having aromatic seeds used as seasoning aromatic seeds used as seasoning like cinnamon and cloves especially in pickles and barbecue sauces
출처: wordnet.princeton.edu/perl/webwn
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| cardamom |
Elaichi. Various types, notably green, white, and brown. One of the most aromatic and expensive spices.
출처: www.geocities.com/TheTropics/Island/3012/glossary....
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| cardamom |
is a member of the ginger or Zingiberaceae family, and is one of the most expensive of spices. It comes from southeast India and is used not only in Thai cuisine, but also many Scandinavian dishes.
출처: www.newitalianrecipes.com/herbs.html
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| cardamom |
This spice, from the ginger family, has a sweet, ginger-like flavor. Available as seeds or ground. Recipe: Pecan Pear Bread
출처: southernfood.about.com/library/info/bld_c.htm
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| cardamom |
is a sweet, exotic-tasting spice. The small, round seeds, which grow inside husklike pods, are best purchased whole. They can be ground with a spice grinder or a mortar and pestle. To toast cardamom seeds: Remove the seeds from the husk, if necessary. Place the seeds in a small, dry, heavy frying pan over moderate heat and stir until they are aromatic, 1? minutes. Cool slightly before using. ...
출처: www.cooking.com/advice/adgloss.asp
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