Food Writer Monica Bhide Dishes on Cardamom

Engineer-turned food writer displaying her collection of cookbooks.

Because I'm something of a closet-foodie, my Internet sojourns often take me to food-related sites: recipes, cooking techniques, reviews, etc.  As I began to dig deeper and deeper, there was a name that kept popping up in front of my knowledge-hungry eyes: Monica Bhide.  After reading a few of her articles (she writes for magazine bohemoths such as Cooking Light, Saveur, Bon Appetit, to name a few) I was wooed equally by her recipes and prose.  Monica tells stories and they are warming to the soul.  Based now in Washington DC, Monica also is a travel and parenting writer.  But today's blog focuses on her spice knowledge, which is extensive.  I reached out to Monica because in a few weeks, I have a Spice 101 class coming up at All Things Tea:  Cardamom - Sweet or Savory?  I wanted to get an expert's outlook on this Queen of Spices.  Who better than Monica, hailing from India, to speak of cardamom; a spice that surely conjures memories of home.   And here I find myself, fortunate to have the Queen of Cardamom, Monica Bhide, sharing her sweet, cardamom thoughts:

1.  When I read an article you'd written back in 2010, you spoke of
cardamom reminding you of home (India).  Can you elaborate on that a bit?

It is one of the most prominent flavors that I remember from my childhood. It
flavored everything from sweet desserts, to tea to savory lamb curries. The
eucalyptus like smell, the sweetness of the pods, the unforgettable taste has stayed
with me all these years. 

2.  I truly ADORE cardamom; I think it ranks as one of my top 2 faves (the other

 being vanilla).  That said, when someone asks me to desribe its taste, I stumble a bit. 

To me, it has so many levels and nuances.  How would YOU describe cardamom's 

taste to someone who has never tried it before?

It really does. Black cardamom is smoky and sweet. Green cardamom has a eucalyptus
like smell, a touch of musk and a touch of citrus. 

3.  What is the difference between black cardamom and green cardamom?
They are both strong spices and very bold in their flavors. Black cardamom should be
removed from the dish just before serving (like bay leaves). All the parts of the
green cardamom are edible. I often carry a few pods in my pocket.. they are great
mouth fresheners!! 

4.  I sell whole green cardamom pods at my shop.  They are vibrantly green and

 plump...and the heady scent is to die for.  I get a lot of requests for pre-ground 

cardamom (mostly for convenience, I suppose).  What are you thoughts on this - 

is there a place for ground cardamom?

I have to say yes. A lot of people find it very convenient to have some handy to
garnish their oatmeal or add to tea. I would just sell it in small packets so
that it can be used up quickly. Ground cardamom loses its flavor and aroma after a
while (like all ground spices) 


5.  Monica, if you had to pick your most FAVOURITE application for cardamom, 

what would it be?

Just as is. :-). Of course, I love adding it to rice pudding. It is a match made in
heaven! 

To learn more about Monica Bhide, I highly recommend you visit her website: A Life of Spice Find out about her long list of accolades, up-to-date information on her cookbooks, recipes (drool-worthy, I might add) and much more.  Food Network's Padma Lakshmi called Monica's latest cookbook (Modern Spice: Inspired Indian Recipes for the Contemporary Kitchen) one of her personal "BEST.BOOKS.EVER."  I'm running out to get it!  Always on the pursuit of spice knowledge, I am!   Thanks for following along today - go out and get yourself some cardamom and play in the kitchen...you won't be sorry.  A very big thank you to Monica Bhide for both her time and knowledge; I'm so grateful.  

Monica Bhide's Cardamom-Spiced Rice Pudding

Talking Spices with Food Network Canada's SPICE GODDESS!

Food Network Canada's Spice Goddess, Bal Arneson.

Roughly around two years ago, I had a chance encounter with Bal Arneson (host of 'Spice Goddess' on Food Network Canada).  She would have no reason to remember me, but I certainly remember her.  I was attending the annual Inspiring Women event at Bingeman's in Kitchener (hosted by the Waterloo Region Small Business Centre).  This is a fabulous event held every year for women to experience a day of inspirational keynote speakers.  It never fails to impress me.  Anyway, that year, I was just readying myself to launch my Charmed Spices line at our tea shop (yes, tea and spices go hand in hand - but that's a whole other post).  So, to see the Spice Goddess in the flesh was TOTALLY exciting.  Ms. Arneson had a booth where her books were being featured and she was standing there, so I nervously approached.  We chatted a bit about tea and spices and she was very endearing indeed.  I had already purchased one of her fantastic cookbooks (Every Day Indian) and she was kind enough to sign it.  Yay for me!  I had yet to hear Bal address the audience. 

Feeling a little giddy and awestruck, I made my way back to my table to listen to Bal's talk.  I didn't know what was to come.  Well, let me tell you: she's a pint-sized powerhouse!  Her laughter and smile filled the room; a very enigmatic woman she is.  Bal is an author, an educator (with a Masters in Education, I believe), and of course passionately pursues spices and bringing healthy, easy Indian cuisine to the North American tabletop. But Bal's life wasn't always as a TV/magazine mainstay and bestselling cookbook author.  Born in a small village in the Punjab region of India, Bal spent her childhood years learning how to cook from her elders over the hot coals of a clay pit.  In a time and place where women had little voice, I believe it is food that fed Bal's soul.  Upon coming to Canada, Bal fluorished through sheer determination, intelligence and (I'd say) a fair dose of charm.  When I listened to Bal speak, I could envision this Pheonix, rising above those hot clay pit coals to become what she is today.  Bal is a passionate supporter of women in business, and it is on this premise that she granted me an interview.  I am humbled.  I know how thoroughly busy she is (travel, travel and more travel, not to mention she is a wife and mother herself).  Bal, if you should happen to read this, please know that your story touched me.  I love your show, I LOVE your recipes and, well, your whole story...love it all.    The interview:

1. For me, working with spices/teas makes me feel at home, if that makes any sense. How did your path bring you to where you are now?

Bal:  Spices not only bring comfort to me, they remind me of my childhood where I would watch my mother for hours cooking on the BBQ pit creating amazing recipes. My passion and love for spices brought me where I am today. 

 

2. If someone is just starting out on her spice journey, what 5 spices would you recommend she start with, and why?

 

Bal: I would say start with cumin (it gives nice warm, earthy flavours), coriander (has a citrus touch), cardamom (with floral flavour), mustard seeds (for pungent aroma) and cloves (for that rich, sharp bite)

 

3. A lot of people seem intimidated to use a new spice. What is your advice to help people get past that?

 

Bal: I tell people to follow their own palate and introduce a spice that complements it so that there is no surprise or shock to the system. The beauty of spices is that they tap into all kinds of palates. 

 

4. Indian cuisine, of course, has perhaps (in my opinion) some of the most incredible combinations of spices I can imagine. Are there other countries/cultures that you favour for their spice blends? If so, which and why?

 

Bal:  I use spices from around the world as they all work together beautifully. 

 

5. On a practical note, I try to educate people every day about the importance of proper storage for spices, as well as the importance of buying spice from a reputable source. Can you explain why/how these factors are SO important to each and every recipe one prepares?

 

Bal: As soon as the spices are turned into a powder form, they begin to lose their flavour. So keeping them in a tight lidded jar in a dark place will keep the flavours alive for a longer period.

 

6. Extra question - if you don't mind! What is YOUR favourite spice, Bal, and why?

Bal: Thats a tough one. I love them all!

 

Incidentally, Bal (who resides in BC, Canada) was just voted as one of BC's Ten Most Beautiful People.  A title most deserving - a beautiful person, both inside and out...and she brings us some wickedly good Indian dishes.  Drool!  Thanks for tuning in - I leave you with a tasty recipe courtesy of the Spice Goddess:  Punjabi Quesadillas.  Enjoy and thanks for reading!

 

Punjabi Quesadillas, a Spice Goddess original recipes

 

Chatting with Canada's Sweetheart of Sweets - ANNA OLSON!

Anna Olson, Host of Bake on Food Network Canada

At All Things Tea, we do many a thing.  First and foremost, we sell top quality loose leaf tea from around the globe.  We also sell an equally stellar selection of quality spices.  We serve up our own in-house jams, jellies and tea-infused baked goods.  And folks, let's just admit something to ourselves right now: who doesn't like a nice little baked delight along with her cup of tea?  They kind of go hand-in-hand, no?  Well, tea and scones go together like....Anna Olson and SWEETS!  As such, it is my complete pleasure to announce I had the great fortune to have an interview with Canada's Sweetheart of Sweets...Anna Olson herself!

Anna Olson is perhaps best known for her wildy popular shows on Food Network Canada (Sugar, Bake, Kitchen Equipped, Fresh with Anna Olson to name a few).  Her ever-present smile is contagious and her baking knoweldge is extensive.  And well, she makes yummy things.  We like yummy things.  Anna also has a long line of best selling cookbooks.  I recently picked up her book called "Fresh with Anna Olson: Seasonally Inspired Recipes to Share with Family and Friends" (urlm.in/qmny).  It is a well-planned book full or original recipes and gorgeous pictures.  If you'd like to learn more about Anna Olson and the things she's up to, visit:  Food Network Canada

I approached Anna to do a short interview (in regards to baking and incorporating spice) and wasn't sure what to expect; she was so gracious in agreeing to do this and I'm giddy with excitement to share what information she shared.  Without further ado, a peek into Olson's beautiful baking brain!

Q1:  I'm a bit in love with the vanilla bean....and all things vanilla.  In your opinion, how important is it to use pure vanilla in recipes, and by doing so, what does it add to the dish? 

Anna:   I find that vanilla is very important in so many recipes - sometimes it's the standout aroma & flavours (as in NY cheesecake or Creme Brûlée) but also "pushes" other flavours forward - for example chocolate chip cookies without vanilla would taste flat and bland.  I find good quality, pure vanilla extract is worth the expense.  The fragrance is balanced (I find artificial can overwhelm) and the flavour clean and not overpowering.  

Q2:  Baking is an art; I believe that.  It also involves quite a lot of precision.  If someone was just venturing into baking, what advice what you give him/her?  

Anna:  Your use of the terms 'art' and 'precision' defines a number of activities in addition to baking, such as painting, sewing, dance, writing, even golf, that all share the same attributes in terms of attaining expertise: patience and practice. Respect for technique is the essence to initial success, and practice through repetition is how you improve, and that is where patience is required.  

Q3:  At my shop, I endeavor to carry whole, quality spices (ie whole nutmeg over ground, whole cardamom pods over ground, etc).   Can you talk a bit about the importance of using quality spices in a recipe?  

Anna: Freshness is assured when using whole spices freshly ground (the aroma and flavour difference between pre-ground black pepper and freshly ground is the simplest and most obvious example) and whole spices have a longer shelf life, where pre-ground spices lose their kick faster. That said, some spices are best pre-ground for consistency, such as cinnamon ( I can't get a good fine grind of cinnamon in my spice mill) 

Q4: What began you on your baking/sweets journey?  

Anna: I started enjoying baking at a very young age, taking inspiration from my grandmother.  I think that, like many youngsters, I found fascination in the 'magic' of baking: you can take a messy goo of eggs, sugar, flour and chocolate, put it in the oven and like magic, it comes out brownies - broccoli is not nearly so exciting to watch cook ;)
(I'd have to agree, Anna!)

Q5:  If you could only have ONE baking tool in your kitchen....what would it be (ooh - a hard question! :)  

Anna:  I would be lost without my offset spatula - I use it to lift delicate cookies, frost cakes, spread batters - it's like an extension of my hand. 
 
 Well, there you have it, folks!  Anna refers to baking as 'magic'...there is no mistake why I call my line of spices "Charmed Spices".  I couldn't agree with her more.  I want to extend my sincerest thanks to Anna for taking time out of her clearly busy schedule to talk about delicious things. With that, I leave you with a link to Anna Olson's very own  Jasmine Tea Pudding 

Anna Olson's Jasmine Tea Pudding