Dressing Up with Cardamom

What do you feel like eating these days? After all the cake, cookies, bread, rich foods and sweet drinks? I don’t know about you, but in between the holiday celebrations I want plain and simple: simple to make, simple to eat and, frankly, simple to digest.

So the other day I made this ~

Cheese Melt with Garden Greens & Yogurt Cardamom Dressing

The next day I made this ~

Kichari with our own Garden Greens & Yogurt Cardamom Dressing

And the next day I was so in love with this dressing, I ate it straight from the jar…

Dipped with bread or rolled up greens, it makes a tasty snack

This dressing is divine ~ utterly perfect when you want to eat plain and simple, yet unique and magical enough to accompany any New Year’s Eve dinner.  So here is the most wonderful dressing you will ever make, just in time to celebrate the most wonderful person you are and the most wonderful year you are about to begin.

Freshly ground Cardamom

But first a little about Cardamom:

Cardamom has this special “Prabhav” which is a word that sort of means magic. It is a way of defining herbs and spices that have a special potency, or a very unique intelligence that our own terrific human intelligence can’t easily explain or categorize. In the case of Cardamom, it has this particular way of strengthening digestion, while helping to increase moisture throughout the body. If you think about it, that means that Cardamom simultaneously kindles your fire while watering your system. Since water usually extinguishes fire, that seems like magic to me.

Plus, it is so medicinal while tasting so incredibly other-worldy. Because it is warm and moist, cardamom is excellent for Vata, meaning any place, season, time or person in which the Air element is dominant, a condition which shows up as windy, cold, dry, erratic or scattered. Cardamom warms, grounds, hydrates, soothes and improves digestion ~ especially helpful after the holidays, no?

Ground Cardamom gives this Dressing its Prabhav

It’s best to purchase Cardamom in pods, not only because these tiny flowers of ginger are gorgeous but because once ground, flavor escapes quickly. When ready to use, peel open the pods, shake out the seeds and grind. Use a mortar and pestle ~ the seeds submit easily. A spice mill or coffee grinder will do just fine, as well.

Once you make this Dressing you can keep it in a tightly covered jar in the fridge or a week, although it is delicious on everything, so it is not likely to last. And remember that to be Ayurvedic, salad follows the main course, of course!  

Click on Recipe for a Print Version

~

Finally, I want to thank you for journeying with me through the Ayurvedic kitchen this year. In 2012, I plan to travel the world, so to speak, exploring diverse culinary traditions and adapting recipes according to Ayurvedic wisdom to enhance wellness. The working title is Six Tasting the World. Let me know what you think.

I hope you will join me on this great adventure, starting in January by first establishing the basics. Meanwhile, I wish you a safe, happy, and fulfilling New Year celebration.

See you in the New Year.  Namaste! 

18 thoughts on “Dressing Up with Cardamom

    • oh I’m so exciting to journey with you & learn more about Ayurvedic cooking this year. Oh and one of our traditional Norwegian cookies is Fattigman, which is a cardamom cookie that I made by grinding my cardamom pods in my mortar & pestle. I’m sure they are not Ayurvedic but I feel so connected!

      • Yum! Sounds delicious! It does sound Ayurvedic – in that the spice would help break down the heaviness of the flour, sugar and butter which I presume are also on the cookies. Anything that improves digestibility and rounds out the 6 tastes could be loosely considered Ayurvedic… Hope you will share the recipe. Meanwhile, Happy New Year Katariina!

    • Thank you. Camera for Xmas! For the past year I was borrowing a camera, or as you experienced, borrowing other’s photos, or using i-phone. Pure Joy to have this new way of playing in the field…

    • Yes, Cardamom is wonderful in desserts, and surprisingly delicious with salad, veggies, sandwiches and main courses, too. Plus, Cardamom will warm your Eastern Winter ~ did you get a White Christmas? Hope it has been beautiful. Happy New Year, Pamela!

  1. Hi Honey,

    I love this! And in your reminder at the end, re salad after the entree, I guess the French have had it right all the time. I am going to put cardamom in my life. Love, Mom

  2. Happy New Year! I’m just getting to catch up on your blog and your latest sounds delicious! I love your idea for Six Tasting the World… can’t wait to read more. Blessings on the new year before you! namaste* ~Kate

  3. I made this dressing – YUM!! Thank you!! Also, I put cardamon in a smoothie with frozen cherries and almond milk. Also great! (It was 65 degrees yesterday!)

  4. Pingback: How to Make Coconut Yogurt | Food: A Love Story

  5. Pingback: Cardamom’s Divine Delight | Food: A Love Story

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