Have I ever shared with you how much I enjoy cardamom? It’s one of those spices that’s a bit difficult to describe. It’s made from the seed pods of an Asian plant in the ginger family. I can see that as it has a bit of spice (not much) with deep floral undertones. Maybe a bit smoky. It lends itself beautifully to both sweet and savory dishes.
I’ve recently found out that cardamom can take an ordinary batch of jam and turn it into something sensational.