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Old 07-21-2012, 12:55 PM
 
Location: Virginia
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A friend just gave me two large bottles of syrup purchased at an Asian market. One is cardamon syrup, the other sandalwood. Any suggestions how to use these? Would I pour it on ice cream or pancakes? Mix it in coffee?
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Old 07-21-2012, 01:18 PM
 
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Oooh, that sounds good! I've never tried sandalwood syrup. Is it earthy tasting? I think over toasted almond ice cream it might be good. Or if you just have vanilla, toast some almonds in a pan, let 'em cool, and mix them in, and rechill. I oils infuse into the ice cream and the almonds stay crunchy. Then drizzle a bit of syrup. Some might find a rose and sandalwood sorbet or ice cream interesting, but be careful with rose water. It's intense.

You can put a sweetener in teriyaki sauce recipes. Instead of brown sugar, substitute one of the syrups, and brush it on steaks for grilling. I think any recipe (Asian or otherwise) that calls for brown sugar you can adapt. That includes satay sauces, baked beans, peach chicken, orange/mustard sauces.

Here's a sandalwood drink that also calls for cardomom pods (maybe substitute your syrup), though it calls for saffron too! Maybe for an extra special occasion... Otherwise a Thai iced tea might be nice. Also flans, mix it in the caramel. Or use it to sweeten whipped cream.
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Old 07-22-2012, 09:43 AM
 
Location: Virginia
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Thanks for the suggestions. So far we've tried the cardamon it in Starbucks Italian Roast coffee (gives it sort of a licoricey flavor, not my favorite), on mint ice cream (this was fairly good) and on blueberry pancakes (I like maple syrup better but this was interesting). I haven't tried the sandalwood yet--it's a bit "perfumey" but it might be good on pumpkin cake or something like that.
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Old 04-15-2014, 03:48 PM
 
Location: Oceania
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Quote:
Originally Posted by Caladium View Post
Thanks for the suggestions. So far we've tried the cardamon it in Starbucks Italian Roast coffee (gives it sort of a licoricey flavor, not my favorite), on mint ice cream (this was fairly good) and on blueberry pancakes (I like maple syrup better but this was interesting). I haven't tried the sandalwood yet--it's a bit "perfumey" but it might be good on pumpkin cake or something like that.

Cardomon is the main flavoring in Chai. i know it is a seed but I have never heard of a syrup. I will go look for some.

I like the smell of actual sandalwood but have no reason it is in syrup form. Probably for aromatherapy.
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Old 04-15-2014, 04:36 PM
 
Location: Middle America
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My husband LOVES cardamom, and would probably slather everything on earth in cardamom syrup.
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Old 04-15-2014, 09:57 PM
 
Location: Western Oregon
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I love cardamom to flavor foods. I only know sandalwood as a scent for soap or incense, not for food.
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Old 04-15-2014, 10:19 PM
 
Location: Heart of Dixie
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Cardamom is one of the very few flavors I just can't handle - I can't imagine cardamom syrup. I'm not knocking cardamom - lot's of folks love it.
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Old 04-16-2014, 04:30 AM
 
Location: Montreal, Quebec
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Originally Posted by WoodstockSchool1980 View Post
I love cardamom to flavor foods. I only know sandalwood as a scent for soap or incense, not for food.
A tad off topic, but sandalwood always reminds me of my pet rats. Clean rats smell of sandalwood.

Rats will not have any odor other than a natural perfumy scent (like sandalwood) that is pleasant to smell.
AFRMA - Pet Rats & Mice - General Care

Well, some folks in Asia do eat rats, so maybe it's not so off-topic on a food forum, after all.
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Old 04-16-2014, 09:28 AM
 
Location: N of citrus, S of decent corn
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I love the cardamom flavor in Swedish pastries, so you could try the syrup in a sweet dough. I am surprised cardamom is a spice in Chai, since all I taste in Chai is clove.
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Old 04-16-2014, 01:26 PM
 
Location: Western Oregon
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Originally Posted by gentlearts View Post
I love the cardamom flavor in Swedish pastries, so you could try the syrup in a sweet dough. I am surprised cardamom is a spice in Chai, since all I taste in Chai is clove.
"Chai" is Hindi for "tea", simple as that. Tea in India is usually spiced, and the spices used can vary a lot, depending on one's taste, region, mood etc. There is no standard. In my experience, cardamom is the most common. I usually use cardamom and fresh ginger.
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