Cardamom has an interesting past going back thousands of years, as the spice travelled across many great civilisations & countries. India has traditionally used the spice for medicinal purposes in the form of Aruveyda, as well as now being a key flavouring in Garam Masala spice mix & delicious Masala Chai Tea. The ancient Egyptians used to whiten teeth & the ancient Greeks & Romans used it to aid digestion & as a perfume & breath freshener. Many Arab cultures also add Cardamom to coffee, while the spice is also at the heart of various Scandanavian breads such as Pulla & Julekaka, after the Vikings visited Constantinople.

Cardamom is also a valuable spice which hails from Kerala in India, alongside Black Pepper & Ginger. It comes from a tall, thin plant in the form of tiny pods, which contain the fragrant seeds. There are two main types of Cardamom – green & black. Green Cardamom has a woody & slightly citrus flavour, while Black Cardamom has a cooler, smokier flavour. And since the Cardamom plant requires the same hot & wet climatic conditions as Cocoa, maybe Chocolate & Cardamom were always meant to be together. I find that Cardamom combines especially well with sweet creamy white chocolate, so here’s a simple recipe for a White Chocolate Mousse which will serve around 5-6. I say, 5-6 because I find that a small amount of this rich desert is ample. This desert is also excellent at cleansing the palate after some spicy food!

1. Crush around 20 green cardamom pods & put the seeds to one side.
2. Slowly melt 200g of white chocolate in a bowl over a pan of simmering water & add the cardamom seeds. You can also add milk if you want to stretch the ingredients further.
3. Add four medium egg whites into a bowl & whisk until stiff.
4. Gently fold the egg whites into the white chocolate mix until everything is perfectly blended.
5. Place in small containers or glasses & leave in the fridge overnight. The longer you leave them, the better the texture & the more infused the spice. Enjoy!