If you know any mother, this is your excuse to use cardamom on Mother's Day. Just make this, get together, catch up and chat, while you nibble on these incredibly delicious sweet treats. These are simply a creation you didn't know you have been missing out on for your entire life thus far.
This recipe makes about 4 lovely sized buns. Double this recipe if you want 8, etc. You can reheat leftovers at 350 F. But, there probably won't be any left over.
Some Traditional White dough mix (made)
1 Stick of butter (unsalted)
1/2 Cup of light brown sugar
2 Heaping tablespoons of white sugar
2 Heaping teaspoons of cardamom.
1 Teaspoon of table salt
Thinly sliced almonds
Preheat oven to 400 F.
Mix thoroughly 1 stick butter, brown sugar, white sugar, cardaMOM, and salt.
Roll out a bit of dough from your bucket to be the size of about 8 1/2 x 11 (sheet of typing paper).
Trim up the edges (you can bake these up later with remnants of the sweet butter spread).
Spread out the butter mixture out onto the rectangle evenly to the edges.
Add some thinly sliced almonds.
Fold up the bottom to almost the middle.
Fold down the top too.
Gently roll out the folded dough again.
Cut evenly long ways.
Twist everything up.
Roll the twists onto themselves into a circular pattern.
Tuck and pinch to ensure the rolls hold up.
Bake at 400 F for about 10 mins.
Separate an egg from the yolk.
Remove from the oven.
Brush with egg whites.
Sprinkle white sugar onto the egg whites.
Continue baking for about 10 mins or until the color is golden brown.
Let cool for a few minutes.
Random Internet Facts about Cardamom:
Give mom a dessert fit for a queen! Nicknamed the “queen of spices,” it has the power to enliven a baked good, to provide a lush backbone to cup after cup of milky, sweet tea, and to temper heat with a mellow hint of something in bloom.
Few flavors in this world stack up to the aromatic complexity of cardamom.
Cardamom is a spice in the ginger family (Zingiberaceae) recognizable by its trigonal pod husks containing small black seeds. While native to subtropical Asia and a prominent ingredient in Indian cuisine, modern-day cardamom is also produced in Guatemala, Malaysia, and Tanzania. It is sold in whole pods, shelled whole seeds, or in powdered form.
Freshly ground cardamom is best (without the pod) because most of cardamom’s fragrant essential oils are contained in the seeds and they lose potency fairly quickly once ground. If you do use ground cardamom, look at the earliest date you can grab.
Cardamom has been used for more than 4,000 years. It comes from various plants in the ginger family and has a characteristic spicy and sweet taste. Cardamom was used in rituals in ancient Egypt and was later used by the Greeks and Romans in oils and perfumes.
Cardamom is third on the list of the most expensive spices, just after saffron and vanilla.
Cardamom comes in black (Amomum subulatum) and green (Elettaria cardamomum). Green cardamom is often referred to as "real cardamom". It is used in various Indian dishes such as biryani, kheer and curries. Black cardamom, on the other hand, is often used in naturopathy. Compared to green cardamom, it has less flavor and is more tart, which is why it is rarely used for desserts.
Green cardamom probably originally came from southwest India, where there is still an area called the Cardamom Hills today. Black cardamom, on the other hand, comes from the eastern Himalayas and China. Today cardamom is grown worldwide wherever the climate allows. Cardamom is still one of the most popular spices in Indian cuisine.
Cardamom is rich in essential oils and has strong antioxidant and diuretic properties. It has an antibacterial and anti-inflammatory effect. It is said to lower blood pressure and have support good digestion because it stimulates the metabolism.
As cardamom contains many essential oils that naturally evaporate very quickly, it should always be bought as a whole pod. You can grind these pods using a mortar and pestle for the best possible flavor.
In Ayurvedic medicine, people use cardamom for its detoxifying properties. Although there is a lack of scientific evidence to confirm this benefit, cardamom does appear to have some helpful effects on the liver, which plays a crucial role in removing toxins from the body.
Like ginger, its cousin, cardamom could help with digestive ailments. Some people use the spice to make a stomach-soothing tea. It may also be useful in protecting the stomach from ulcers.
Cardamom is one of the world’s most exotic spices - along with Saffron and Vanilla.
Cardamom belongs to the same botanical family as ginger and turmeric.
Cardamom is also one of the world’s oldest spices – cultivated for more than 4000 years. It was popular in the ancient civilizations of Rome, Egypt and Greece.
The earliest references of cardamom were in ancient Sanskrit texts and the ancient Sumer civilization (in modern day Iraq).
Cardamom is the ‘Doctor of Spices’. Its amazing medicinal properties are useful in alleviating several health issues.
Cardamom accounts for 3% of the total global spice trade.
Cardamom is a universally popular spice. It is widely employed in Indian, Middle Eastern, Arabic, and Swedish cuisine.
Green Cardamom likely has its origins in southwest India. There is even a range called Cardamom Hills here.
Ancient people believed cardamom had supernatural powers and that it could drive out evil spirits.
According to Chinese tradition, the consumption of cardamom tea is the secret to long life.
The oil from cardamom seeds may be able to kill bacteria and fungi.
Some studies suggest that cardamom could help with some aspects of metabolic syndrome.
While many people may think of mint and cinnamon as breath fresheners, people have used cardamom for this purpose for centuries.
Cardamom around the world:
Hawaiian: Kaleka Kaleka
Malay: Buah Pelaga
Vietnamese: Thao Qua
USDA states, 1 tablespoon of ground cardamom contains the following nutrients:
total fat: 0.4 grams (g)
carbohydrates: 4.0 g
fiber: 1.6 g
protein: 0.6 g
It also contains the following quantities of vitamins and minerals:
potassium: 64.9 milligrams (mg)
calcium: 22.2 mg
iron: 0.81 mg
magnesium: 13.3 mg
phosphorus: 10.3 mg
There are no reported risks of using cardamom in cooking or any known adverse side effects. Using cardamom as a spice and flavor agent is safe for most people.