For years I’ve been spelling cardamom wrong.
I am so ashamed.
It only came to my attention when drooling over this delicious recipe from The Kitchn (link below). They’d spelt it wrong too and some sharp-eyed reader took great delight in correcting them in the comments.
“It’s Cardamom, NOT cardamon!”
So yeah, I’m feeling embarrassed, stupid and a little shamed.
On the bright side, those feelings go so well with pudding.
Cashew-Cardamom Chia Pudding (serves 6)
*adapted from The Kitchn
- 1/4 cup black chia seeds
- 3 cups water (or nut milk)
- 3/4 cup raw cashews
- 1/2 tsp vanilla extract
- 3 tbsps maple syrup
- 1/2 tsp cardamom
- Blend together all ingredients except the chia seeds until they form a smooth semi-runny paste.
- Stir in the chia seeds, cover and chill in the fridge overnight. Scoop into individual portions and serve.
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