Curry leaves are one of my favorite spices to work with. On this day, I am feeling grateful to have access to this plant that grows on the other side of the planet. My soul is nourished by its unique flavor, and I consider it one of my favorite treats. Today, these leaves are getting pan-toasted and will be added to a veggie dish. More photos to follow 😊
Mornings for me on a Sunday means slowing down a little and pondering on what my cooking agenda is going to be. So today's brunch idea derived from wanting to use up my rice flour.
I made a combo of rye and rice flour ratio 1:2 batter; flavoured with desaciated coconut, coconut sugar, cacao, cinnamon, green cardamon. I used chia eggs, both GF baking and bia carb powder and rice milk to add fluffiness. I just fancied a guilt-free brunch this morning.
I topped mine with that amazing @meridianfoods Coco & peanut butter and bee pollen. Thought I'd also add some rose petals as just bought them and become excited over new things I have 😂🙄! They had a slight crispy quality from the rice flour but were fluffy and super filling! I think a fruit compote would go well with these too. Enjoy your ☀️ Sunday!
Ps anyone noticed my superhero massive mug... in the background 😜 •
You know DC is hot and humid when your bay rum and African basil tree plants are growing quite happily. African basil tree is like what would happen if basil had a threesome with clove and cinnamon. #exoticspices#gardening
Cardamom sometimes Cardamon or Cardamum is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. Both genera are native to India (the largest producer until the late 20th century), Bhutan, Indonesia and Nepal. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds; Elettaria pods are light green and smaller, while Amomum pods are larger and dark brown.
Cardamom is the world's third-most expensive spice, surpassed in price per weight only by vanilla and saffron.