Huge in Indian and Vietnamese cultures due to the flowery taste and aroma it will bring to dishes. Used with Saffron and other grain dishes.
It wasn’t until the later colonization of settlers going to south american countries that it was used in baked dishes such as pound cakes and other desserts.
|Basic Preparation||Remove seeds to help infuse teas and waters. Whole pieces for marinates and rubs|
|Recommended Applications||Grainy Dishes, best meat is Chicken, Dessert Dishes as well|
|Taste & Aroma||Citrus, Smoky, Earthy|
|Cuisine||Asian, Indian, Indonesian, North African,|
|Handling / Storage||Cool Dry|
|Shelf Life||3 +|
|Country of Origin||India|