On Fri, 02 Sep 2005 08:12:29 GMT, "David Hare-Scott"
> wrote:

>
>"Hope" > wrote in message
.. .
>> hi,
>> I hope someone can answer my latest silly question. I'm making a
>> "rub" for a leg of lamb that calls for 'coriander seeds, cracked' and
>> "cardamom' (doesn't say pods but that's what I have on hand. I started
>> banging on coriander seeds and cardamom pods in my mortar and pestle,
>> and it smells good but it's full of chaff from the seed pods. Do I
>> filter it thru a sieve or something, or leave the chaff in? TIA,
>>
>> Hope
>
>Coriander seed is very tough to grind up, it will take ages in a M & P even
>if you have mastered the technique, I use a small elcetric coffee grinder.
>If it is not fully ground the bits are quite gritty in the mouth and do not
>soften much in cooking, not really suitable for the "cracked" treatment IMO.
>
>As others have said it's the seeds inside the pod of the cardamon that have
>the flavour and aroma, so discard the husks before you start. It's tedious
>spliting them with a knife and separating the seeds and husks but worth the
>effort. You can bet those pre-ground cardamon powders include the husks, all
>the more reason to grind your own.
>
>David
>
thanks, that's what I was wondering.

Hope