Cardamom: The Spice of the Holidays
'Tis the season to spice things up with cardamom. Its warm, aromatic flavor is used often in Indian cooking, and also lends itself to seasonal holiday dishes. Here’s the quick backstory about cardamom, and a few ways to enjoy our Cardamom Mango Lassi.
Cardamom is one of the world’s oldest spices, dating back at least 4,000 years, originating in Southern India. It came from wild plants located in the Western Ghats, a region that became known as Cardamom Hills. Ancient Egyptians used cardamom for medicinal purposes as part of rituals, and even chewed the pods to freshen their breath. Throughout history, cardamom’s strong scent was a mainstay in fragrant perfumes and oils.
This warming spice has since spread across the world. Between the 9th and 11th centuries, Vikings discovered cardamom and brought it with them to Scandinavia, and it’s still widely used in dishes there today. Throughout the 19th century, British colonists grew their own cardamom. In the 1920s, Guatemala became the largest commercial producer of this beloved plant. Today, it continues to be a significant seasoning in curries, coffees, and sweets.
Cardamom plays an integral part in the layers — and layers — of flavor in Indian cuisine. It adds warmth to curries and butter chicken, and depth to biryani and basmati rice. Garam masala’s sweet and spicy aroma is, in part, due to this robust spice. It doesn’t just taste great. It’s as comforting as a big hug, just like that first sip of your favorite chai latte on a chilly morning.
The holidays wouldn’t taste right without rich and flavorful cardamom. Its floral, earthy, and vanilla notes are perfect for nights in front of the fire, meals shared with loved ones, and making memories. It’s integral to holiday faves, like gingerbread and holiday punch (i.e. glögg). Savor the festive spice with some new recipes that use our fresh, creamy Cardamom Mango Lassi.
Delicious Recipes
Mumbai Sour Lassi
Ingredients:
2 ounces bourbon
1 oz. dosa by DOSA Cardamom Mango lassi
½ oz. fresh lemon juice
½ oz. aquafaba (drained chickpea liquid)
2-3 drops cardamom bitters
Ice cubes
Directions:
Combine the bourbon (we recommend Redemption), lassi, lemon juice, and aquafaba in a large shaker with ice. Shake thoroughly to incorporate the yogurt into the cocktail.
Fine strain the mix into a chilled coupe glass. Top with bitters.
Cardamom Mango Lassi Pie
Ingredients:
For the crust:
1 ¼ cups graham cracker crumbs (about 10 whole crackers)
4 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon lime zest
For the filling:
24 oz. (3 bottles) dosa by DOSA Cardamom Mango Lassi
Directions:
Preheat the oven to 350°F. Coat a 9-inch pie pan (not deep-dish) with cooking spray.
To prepare crust: Combine graham cracker crumbs, butter, sugar, ½ teaspoon salt and ¼ teaspoon lime zest in a large bowl. Press evenly into the bottom and up the sides of the prepared pan. Bake the crust until golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
Pour 24 oz. of chilled dosa by DOSA Cardamom Mango lassi into the cooled crust.
Freeze the pie until firm, about 12 hours. Once frozen, loosely cover with plastic wrap and freeze for up to 5 days.
To serve, let the pie stand at room temperature for about 30 minutes before slicing. Garnish with diced fresh mango, a sprinkle of lime zest, and whipped cream.
