Authentic home cooking from Spain, with US measurements. 
How to Make Your Own Cardamom and Black Pepper Oil
Aromatic oils can be quite expensive, but they are simply made by letting any seed or nut soak for a while to absorb the aromas. Oils made from fresh fruits, like chili peppers or berries, need to soak much longer because they have to lose their water content first. Based on my own experiences, I've made several oils, some with over five years of soaking, like turmeric and green chili oils. Aromatic oils are great for use in plain or steamed rice. They can also add a special touch to specific dishes, such as marinated fish and meats. Chili oils are spectacular on pizzas and some types of pasta with fish or seafood.
How to Make Your Own Cardamom and Black Pepper Oil
Aromatic oils can be quite expensive, but they are simply made by letting any seed or nut soak for a while to absorb the aromas. Oils made from fresh fruits, like chili peppers or berries, need to soak much longer because they have to lose their water content first. Based on my own experiences, I've made several oils, some with over five years of soaking, like turmeric and green chili oils. Aromatic oils are great for use in plain or steamed rice. They can also add a special touch to specific dishes, such as marinated fish and meats. Chili oils are spectacular on pizzas and some types of pasta with fish or seafood.
Open in Cookpad AppSteps
- 1
First, place the cardamom pods in a mortar and gently crack them with the pestle without crushing them. The goal is to slightly open the pods so the oil can reach the seeds inside, which provide the aroma.
- 2
Take a sterilized glass bottle, add the cardamom pods and the whole black peppercorns.
- 3
Next, add the oil. You may notice some cardamom seeds floating at the surface, but over time they will sink to the bottom. Then, seal the bottle tightly and let it soak. Since this is my first time making this oil, I'm not sure how long it will last, but I estimate it will be ready in a couple of months.
- 4
Notes...
Make sure all the cardamom pods are open; otherwise, they will float on the surface, and our effort will be wasted because the aroma comes from the small black seeds inside the pod. It's also important to use seed oils, like sunflower or soybean, because they are neutral and quickly absorb all the aromas, unlike olive oil, which is very aromatic.
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