Next time you make a fruit crisp or crumble at home, why not spice it up a bit differently? When I recently made a rhubarb/strawberry crisp, the recipe called for cinnamon in the topping. But I’m not a big cinnamon fan (almost un-American, I know). So I thought of using cardamom instead, which I have grown to love through my experiments with Indian cooking. I also threw some crystallized ginger in the processor with the other dough ingredients. The results were delicious!
According to a recent article in Nation’s Restaurant News, an industry publication, top chefs are using cardamom more and more. And, the article tells us, American spice consumption has increased by around 50 percent in the past decade, according to the U.S. Department of Agriculture. Don’t be shy – spice it up!
NJ SPICE 
Although I am not a big fan of cardomom, I am a huge fan of a mix of cumin and coriander – a decidely more ethnic flavor.