Cardamom is a kitchen staple in India, where it is a featured flavor in
many curries, pulse (bean) dishes and stews. It is also used as
seasoning in savory rice dishes as well as in puddings and other sweet
foods. Whole green cardamom is the main flavoring agent in masala chai,
a spiced black tea that typically includes
cinnamon,
cloves and
black peppercorns.
In the Middle East, cardamom is commonly used to flavor tea and coffee, most notably the black tea called kakakule that is served in Turkey. Aside from bold flavor and the ceremonial way in which it is prepared and served, Turkish culture dictates that an invitation to partake of kakakule is an offer that cannot be refused.
