Cardamon Syrup and Sandalwood Syrup (substitute, grilling, coffee, cake)
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
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?
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.
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.
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.
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.
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.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
