Cardamom is a spice not commonly used in the United States. A member of the ginger family, this warm, sweet spice is traditionally found in Indian cooking, flavoring a wide variety of curries, rice dishes, and Indian-style desserts.

　　It is best to purchase the pod and grind the seeds yourself; once ground, cardamom begins to lose its essential oils. You can also crush the pods lightly, then add them hearty stews and lentil or other bean soups. The outer pods will dissolve, but the little black seeds within will pleasantly spice the mix.

　　[This mix in used in the recipe for Carrot Cardamom Soup.]

Ingredients

　　2 tablespoons ground cardamom, preferably freshly ground

　　1 tablespoon ground turmeric

　　1 tablespoon ancho chili powder

　　1 1/2 teaspoons ground cinnamon

　　Combine all the spices in a dry medium skillet over medium heat and heat, shaking the pan continuously to prevent burning, until the spices are fragrant and just beginning to smoke, 1 to 2 minutes. Transfer the spices to a bowl to cool. Use immediately, or store in an airtight container in a cool, dry place for up to 2 months.

　　BowlFood Cookbook by Lynne Aronson and Elizabeth SimonWorkman Publishing