This is an Eastern spice that comes encased in its own sun-dried pods, which are pale green or grey. Inside there is a treasure of tiny black, highly aromatic seeds.
This is an important spice in curries, but it also turns up in sweet dishes – I once tasted a cardamom cake in which the flavour of the cardamom had permeated and mingled with the sweetness beautifully.
I almost always throw in the pods as well to get every bit of flavour.
A simple and cheap vegetarian recipe for one that's certainly full of flavour! Adapt it to suit other vegetables if you prefer and serve it with filling and nutritious brown rice.
This is one of Delia's favourite curries - it uses lamb and fresh coconut which adds a vibrant freshness to the finished dish. Highly recommended!
Dry-roasting spices and grating fresh coconut means that this recipe is packed with freshness and flavour, making it ideal to serve to friends, especially as it can be made in advance then reheated.
Using ready-cooked chicken speeds up this already easy dish, making it a real winner for weekday supper. Coconut milk can be heavy in calories, so dieters may like to know that you can now buy half-fat coconut milk instead.
The combination of parsnips, apple and spices is original and truly delectable: an unusual soup that's certain to become a regular in your repertoire.
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