Home Cooking

Cooking with whole spices


Home Cooking 22

Cooking with whole spices

delys77 | Aug 27, 2012 11:19 AM

Hello all
I cooked a lovely dish of Chicken in Whole Aromatic Spices from "India Cookbook" for dinner last night and while we definitely enjoyed it my partner got a mouthful of whole green cardamom and it wasn't very pleasant.
I love cooking with spices, and I am familiar with the fact that whole spices are often roasted or fried in Indian cuisine, but situations like last night can be a bit frustrating. The recipe didn't stipulate that you shoudl remove the whole spices but I decided to do so since there were so many of them (12 whole green cardamom, 2 cloves, and 2 bay leaves). I was able to get them all out but couldn't find that twelfth cardamom pod. I decided to plate for the two of us and warned my partner there was a rogue cardamom pod.
I suppose my question is, do any of you have a lot of experience with Indian cooking, do you always remove your whole spices or do you just leave them in and try and eat around them.
I have considered putting them into a little cheesecloth bouquet garni style but I worry this wouldn prevent them from imparting their lovely flavour to my dish.
Any thoughts and thanks in advance all.

Want to stay up to date with this post?

Recommended From Chowhound