Known as the ‘Queen of Spices,’ green cardamom is the third most expensive spice in the world, following saffron and vanilla. The name cardamom stems from the Greek word Kardamom (of Persian origin); it was used by Indians, Greeks, Romans, Persians, Egyptians, and Chinese in food, beverages, medicine, and perfumes. (Cited from: Raghavan, S., Handbook of Spices, Seasonings, and Flavorings, 2006).
Spice Shopping in Cairo
It has been less than a month since I returned from my trip to Egypt, yet I am already working on several recipes I want to experiment with. During one of the days we spent visiting Cairo, we stopped by a fantastic spice shop. We were treated to iced tea while they told us about their most popular spices, letting us smell each one—a truly rewarding experience.
My love for spices made it difficult, if not nearly impossible, to leave empty-handed. My best purchase was, without a doubt, the cardamom seeds. In Egypt, cardamom is incredibly popular, both for its flavor and its digestive properties. Thus, my first Egypt-inspired recipe will be a fragrant and simple basmati rice using the cardamom seeds I brought back with me. But first, I want to talk a bit about the presence of this spice as far back as the Egypt of the Pharaohs.
The ancient Egyptians did not only use it in cooking; they also chewed cardamom seeds to whiten their teeth and freshen their breath. Furthermore, it was a key ingredient in the making of perfumes and embalming oils.
Cardamom in Pharaonic Egypt
In the Ebers Papyrus (c. 1550 BC), one of the oldest medical documents, one can find 110 pages covering anatomy and physiology, toxicology, spells, and treatments. Within the papyrus, cardamom has been identified under the Egyptian name ‘Amu.’ It was used as a spice in food, as a digestive aid, and to alleviate flatulence. This mention suggests that trade caravans were already bringing these aromatic seeds from distant lands to heal and season the tables of the pharaohs.
Centuries later, at the Temple of Edfu, the name evolved: scholars identify it by terms such as ‘Gaga’ in the recipes for the sacred Kyphi incense. Although experts like Lise Manniche point to a lack of physical archaeological remains from early periods, the testimony of classical authors such as Pliny the Elder and the reliefs in temple ‘laboratories’ confirm that—whether as medicine or ritual perfume—cardamom was an undisputed star of Egyptian botany.
The recipe
I have a habit of pairing many of my dishes with basmati rice cooked in various ways. However, the one I am about to share is destined to become one of my favorites due to its simplicity and fragrant aroma. It makes a perfect side dish—aromatic yet delicate—ensuring it won’t overpower the flavors of the main course.
The attached photo was taken just a few nights ago, when I served it alongside confit tuna with cherry tomatoes and olives.
Cardamom Basmati Rice
2
raciones10
minutes15
minutesIngredientes
1 cup Basmati rice
2 cups water
6 peeled garlic cloves
1 teaspoon salt
About 50 ml (1.7 fl oz) sunflower oil or similar
4-5 cardamom seeds
Instrucciones
- Soak the rice for about 10–20 minutes in cold water to remove excess surface starch; this ensures the rice remains fluffy and loose.
- Pour the oil into a pan and add the 6 peeled garlic cloves. Keep the heat low so the oil becomes infused with flavor without burning the garlic.
- Add the well-drained rice as soon as the oil and garlic begin to sizzle.
- Sauté the rice for a couple of minutes until it is thoroughly coated in the aromatic oil, then add a teaspoon of salt.
- Pour in the two cups of water and add the cardamom seeds.
- Cover the pan and let it simmer on low heat for 15 minutes.
- Uncover the pan once the time is up and serve the rice immediately to enjoy its full aroma.
Vídeo de la receta
Notas
- I prefer adding the seeds whole to achieve a subtle and elegant aroma; however, if you are looking for a more intense flavor, try lightly crushing them before cooking the rice.