Black Cardamom

Black cardamom (also known as brown cardamom, elaichi, thảo quả and tsao-ko) is a plant in the family Zingiberaceae. Its seed pods have a strong camphor-like flavor. The pods are used as a spice, in a manner similar to the regular Indian cardamom pods, but those have a drastically different flavor. Unlike green cardamom, this spice is rarely used in…

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By Kent Palmer from examiner.com Chicago Beer and Indian Food I had the pleasure the other sunny day to visit a Chicago-area Indian restaurant to pair the food with authentic Nepali and Indian cuisine. In the foot hills of Bloomingdale’s Stratford Square Mall, The Himalayan serves delicious fare. Open at this location on Army Trail Road for less than two years, a…

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By Vivian & Michelle from www.chicagofoodwhores.com Recently Vivian and I were lucky enough to be invited by Kiran and Jennifer of Himalayan Restaurant to do a tasting of their menu, which is Indian and Nepali cuisine.  Being the food whores that we are, we jumped at the chance to try something new and exciting!  With Kiran, the owner, as our…

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Cumin

Cumin is the seed of a small umbelliferous plant, a member of the parsley family. Cumin is available dried, or ground to a brownish-green powder and is one of the most essential spice of Indian and Nepali cuisine. Cumin is integral part of the curry powder or paste. Cumin seeds are used as a spice for their distinctive aroma. According…

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