As I was cleaning out my spice drawer — ok, thinking about cleaning out my spice drawer — I made an ill-advised visit to my computer and happened upon a Blogcrictics posting about the health benefits of spices. Almost shocking to come across an article like this that doesn’t mention turmeric.
The blogger does go on about cardamom though, which I’m definitely in favour of. I love it in kheer and I have a recipe for Cardamom Lime Cheesecake which was an old favourite (- just think of the comprehensive nutritional benefit you get from that one: vitamin C from the limes, calcium from the dairy, protein from the eggs, and eternal life from the cardamom!)
Cardamom Lime Cheesecake (8-10 servings)
2 tbsp butter, melted
1 tbsp sugar
1-1/4 c graham crumbs
2 envelopes gelatin
1-1/4 c sugar
1 c milk
grated peel of 3 limes
1-8oz pkg cream cheese
2 c large curd cottage cheese
1/3 c lime juice
1 c whipping cream, whipped
3/4 tsp cardamom
- Press butter, 1 tbsp sugar and graham crumbs into a 9″ springform pan and bake 5 minutes at 350f. Set aside.
- Combine gelatin and sugar in a double boiler and stir in milk and eggs. Cook over boiling water, stirring until mixture starts to thicken (15 minutes or so). Remove from heat, stir in peel and chill mixture until syrupy.
- Whirl smooth in a food processor or blender the cream cheese, cottage cheese, lime juice and cardamom. Stir in the gelatin mixture and fold in whipped cream. Pour into springform and chill at least 4 hours.