On Sep 21, 1:07*pm, Gloria P > wrote:
> Mark Thorson wrote:
> > "" wrote:
> >> Am I buying the wrong cardamom?
>
> > There are two types: *green cardamom and black cardamom.
> > They are completely different.
>
> > Maybe you got the wrong type?
>
> There's also white cardamom, which is used in Scandinavian and other
> northern European countries for baking.
>
> Black and green are used in Indian meat and vegetarian dishes.
> Black cardamom has a smoky flavor. *Perhaps that's what tastes like
> sausage to you.
>
> gloria p

+++++++++++++++++++++++++++++
Gloria's right, I think. Swedish bakiing uses cardamom quite
frequently and it sometimes specifies white cardamom. I've always
delighted in the cardamom "relatuinship" between Indian/North African/
Middle Eastern and Scandinavian foods. Why to the Scandinavians only
use cardamom in sweets/baking ?? The others use cardamom in
everything from salads to entrees to desserts.
What's the connection and what happened to Britain & Western Europe???
Lynn in Fargo