Cardamom

Kakule

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About
Rarely used in Turkey. In parts of Anatolia it is sometimes used in sweet dishes or added to Turkish coffee to enhance the flavour, but that’s about it. Where it is used to flavour sweets in Persian and Indian cooking, it is replaced by vanilla and rose water in Turkish food.