| cardamom |
This member of the ginger family is native to India and is supplied encased in its pod. Remove the sweet, strong-flavored seeds from the pod and crush them before using them. Cardamom has a distinctive flavor but is commonly substituted for cinnamon. When buying whole cardamom, keep in mind that the palest pods contain the most flavorful seeds. Cardamom is also available ground, but ground cardamom loses its potency soon after the jar is opened.
출처: www.breadmachinedigest.com/library/glossary-c.html
|
|---|---|
| cardamom o. |
[NF] a volatile oil distilled from the seed of the cardamom plant (Elettaria cardamomum), used as a flavoring agent in pharmaceutical preparations.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
|
| cardamom s. |
[NF] cardamom (def. 3).
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
|
| cardamom |
Cardamom is a spice which is obtained from a ginger plant. This plant is distributed over tropical Asia. The spice which is extracted from the capsules and seeds is used for flavouring ginger bread and for confectionery products
출처: www.komplet.com/USA/Lexikon.a4d
|
| cardamom |
(sometimes spelled "cardamon") is native to India but is now grown as well in Sri Lanka and Guatemala. This is an expensive spice because each seed pod must be snipped off the plant by hand. The pods are then dried and bleached until they are buff-colored. Inside the pods are small black seeds which have a warm, slightly pungent and highly aromatic flavor and taste. Favorites in Middle-Eastern cookery (in Arabic and in everyday modern Hebrew the spice is known as hehl). ...
출처: www.stratsplace.com/rogov/spices_of_life.html
|