Get the latest Cardamom recipes from Group Recipes. http://www.grouprecipes.com/tag/cardamom A yummy and healthy way to start off your day http://www.grouprecipes.com/62239/banana-breakfast.html I made this pesto from some leftover herbs I had and it turned out to be very good. http://www.grouprecipes.com/55156/fresh-cardamom-and-rocket-arugula-pesto.html This easy-to-make spice blend is the heart of most Indian dishes. A combination of different spices, it probably has as many recipes as there are families in India! Here is a basic one. Once you get a feel for the taste it gives your cooking, experiment and alter it to suit your needs. Garam masala is best made fresh just before you begin cooking, but if you haven’t got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place. From Petrina Verma Sarkar, Your Guide to Indian Food. http://www.grouprecipes.com/53875/the-magic-spice---garam-masala.html GLOGG I obtained this recipe from an estate sale when I purchased the family collection from the Albert Estate in Mesquite, Texas in 1982. http://www.grouprecipes.com/52415/glogg.html These spicy shortbread cookies are heady with the flavor of cardamom with bites of candied ginger. The barley flour gives them a little nutty flavor and a more chewy texture but you could use all all-purpose flour. http://www.grouprecipes.com/50947/cardamom-and-candied-ginger-shortbread-cookies.html I'm at it again with the savory cookies. A not sweet, dense, earthy cookie with a middle eastern flair. Surprisingly addictive, these are also not a horrible treat for people on a low sugar diet. http://www.grouprecipes.com/50477/cardamom-almond-half-moons.html Coconut tapioca, golden raisins with a touch of cardamom. http://www.grouprecipes.com/50474/coconut-cardamom-tapioca-with-golden-raisins.html These are so good. I obtained this recipe from a neighbor who is one of the best cooks I know. He makes these all summer long when peas are plentiful at the farmers maret. I hope you enjoy as much as we do. http://www.grouprecipes.com/48751/cardamom-peas.html This is an incredible way to make carrots, they are bursting with flavors and good with any grilled meat. Enjoy http://www.grouprecipes.com/46146/cardamon-and-fennel-scented-carrots.html The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American cake. Early-19th-century cookbooks included as many recipes for this as contemporary cookbooks do for chocolate cake. This recipe, from Claudia Fleming, pastry chef at New York City's Gramercy Tavern, is superlative—wonderfully moist and spicy. Most of the prep time is cooling time for the cake. Enjoy. Recipe from Gourmet. http://www.grouprecipes.com/45467/gramercy-tavern-gingerbread-cake.html