Oh pshaw, on Thu 23 Nov 2006 06:19:34p, sandi meant to say...

> "Sheldon" > wrote in
> ups.com:
>
>>
>> sandi wrote:
>>> "merryb" wrote:
>>> > sandi wrote:
>>> >>
>>> >> I have a recipe that calls for 1 tsp. of Cardmom.
>>> >> Went to the store and lo & behold, NO cardamom. What can
>>> >> I use as a substitute?
>>> >
>>> > Nothing I can think of- what are you making?
>>>
>>> Pfeffernusses, German cookies.
>>
>> Most Pfeffernuesse recipes don't contain cardamom, and
>> cardemom is a very *potent* spice, 1 tsp is a tremendous amout
>> for one typical recipe of those cookies, usually a small pinch
>> will do. If you can't find cardamom don't try to substitute
>> or you're liable to screw up the entire batch, just leave it out.
>>
>> Meanwhile buy some whole cardamom pods from Penzeys and store
>> them in your freezer, frozen they will keep well practically
>> forever. Don't buy powdered cardmom, not even from Penzeys, once
>> ground its potency diminishes rather rapidly, and with ground you
>> never know what/who is in it.
>>
>> http://www.cdkitchen.com/recipes/cat/870/0.shtml
>>
>> Sheldon
>
> Thank you Sheldon.
>
> I may try 2 batches of recipe. One without and one with a
> substitute. I'm curous now. :-)
>

Pfefferneusse is meant to be a *very* spicy cookie. I bake them every
Christmas, along with a number of other German cookies.

One teaspoon of ground cardamon is not at all too much for the recipe. I
will agree that the best flavor comes from whole seeds that have just been
ground.

Agreed that If you buy caradamon seeds whole in the pods, they will last a
remarkably long time, as opposed to that which is already ground.

--
Wayne Boatwright
__________________________________________________

Useless Invention: Solar powered night light.