1 00:00:07,800 --> 00:00:09,960 Speaker 1: Hello, and welcome to Savor production of I Heart Radio. 2 00:00:10,039 --> 00:00:13,039 Speaker 1: I'm Annie and I'm Lauren Vogelbaum, and today we're talking 3 00:00:13,080 --> 00:00:16,720 Speaker 1: about card mum card mom. Is that how you pronounce it? 4 00:00:16,840 --> 00:00:20,320 Speaker 1: Card moum? Yeah? Oh yeah, you're right. I was pretty good. 5 00:00:20,320 --> 00:00:26,280 Speaker 1: An extra cardamom. Well, there's yeah, it's there's a cardamum, 6 00:00:26,720 --> 00:00:30,040 Speaker 1: there's there's. There's three distinct syllables in there. I think 7 00:00:30,080 --> 00:00:33,400 Speaker 1: I'm just kind of shortening it. Okay, okay, because I 8 00:00:34,080 --> 00:00:37,160 Speaker 1: as might be clear, I really know nothing about cardamon, 9 00:00:40,120 --> 00:00:42,559 Speaker 1: but many of you have written in about about it, 10 00:00:42,640 --> 00:00:47,800 Speaker 1: and specifically the t card mom te. Sure. Yeah, it 11 00:00:47,960 --> 00:00:52,560 Speaker 1: is a frequent ingredient in um in spiced teas. I 12 00:00:52,640 --> 00:00:55,280 Speaker 1: love cardamum um. I've often used it as a baking 13 00:00:55,320 --> 00:00:57,560 Speaker 1: spice um and I might order like kind of a 14 00:00:57,600 --> 00:01:03,360 Speaker 1: lot of Indian and Bangladeshi to livery foods, so um. 15 00:01:03,400 --> 00:01:06,759 Speaker 1: Like one of my favorite things is finding a whole 16 00:01:06,800 --> 00:01:11,600 Speaker 1: carnamon pod in my rice, and it just it just 17 00:01:11,640 --> 00:01:15,399 Speaker 1: makes me feel like somebody cares about me, Like they 18 00:01:15,400 --> 00:01:18,240 Speaker 1: were nice enough to put this whole cardamon pod in 19 00:01:18,280 --> 00:01:20,240 Speaker 1: my rice while they were cooking it, and it just 20 00:01:20,360 --> 00:01:23,600 Speaker 1: it shows that they love me. I get that. I 21 00:01:23,680 --> 00:01:25,880 Speaker 1: get that. There's sometimes you get delivery and you're like, 22 00:01:26,319 --> 00:01:29,440 Speaker 1: whoever made this dish? Really they put a lot of 23 00:01:29,480 --> 00:01:34,399 Speaker 1: effort and care into right, Yeah, this makes her feel 24 00:01:34,480 --> 00:01:41,400 Speaker 1: so so warm, Yes, cared for. Well, I guess we 25 00:01:41,480 --> 00:01:50,120 Speaker 1: should get you off question. Sure, Cardamum, what is it? Well, 26 00:01:50,480 --> 00:01:54,160 Speaker 1: cardamon is a bright flavored spice that tastes kind of 27 00:01:54,160 --> 00:01:57,480 Speaker 1: warm and cool at the same time. Combining this this 28 00:01:57,640 --> 00:02:01,320 Speaker 1: range of flavors from lemony to minty to floral to 29 00:02:01,600 --> 00:02:04,920 Speaker 1: spicy hot, with a little bit of sweetness offsetting all 30 00:02:04,960 --> 00:02:07,920 Speaker 1: of those flavors that can go kind of better. Um 31 00:02:08,000 --> 00:02:13,480 Speaker 1: sometimes called the Queen of Spices. I like your kind 32 00:02:13,480 --> 00:02:16,919 Speaker 1: of jellyfish motion you're making. Yeah, I'm not sure why 33 00:02:17,000 --> 00:02:21,200 Speaker 1: that was the motion. Um. I liked it though, thank you. 34 00:02:22,120 --> 00:02:25,000 Speaker 1: And I feel like recently we've talked about the King 35 00:02:25,080 --> 00:02:28,720 Speaker 1: of Spices, and we've talked about like KINGO. I like 36 00:02:28,760 --> 00:02:32,120 Speaker 1: how people have to give these royal designators to foods. 37 00:02:32,960 --> 00:02:36,240 Speaker 1: That's what I'm trying to say. Yeah, yeah, I'm not sure. 38 00:02:36,320 --> 00:02:39,200 Speaker 1: I I saw multiple places, so I figured I would 39 00:02:39,240 --> 00:02:42,400 Speaker 1: report on it, but I didn't find any cool backstories 40 00:02:42,440 --> 00:02:44,880 Speaker 1: about why, Like a lot of the time that will 41 00:02:44,960 --> 00:02:48,079 Speaker 1: be like, like, well it's because of this legend. I 42 00:02:48,160 --> 00:02:54,160 Speaker 1: didn't read anything like that, but yeah. So cardamom plants 43 00:02:54,280 --> 00:02:58,160 Speaker 1: are this group of tropical plants within the ginger family 44 00:02:58,240 --> 00:03:03,240 Speaker 1: that's Zingiberrassia, which I love saying, yes. So. So they 45 00:03:03,240 --> 00:03:08,000 Speaker 1: grow rhizomes underground, off of which um some big leafy 46 00:03:08,280 --> 00:03:11,839 Speaker 1: stems spring up, and those stems will flower with these 47 00:03:11,880 --> 00:03:16,239 Speaker 1: pretty colorful clusters of flowers, and when pollinated, usually by bees, 48 00:03:16,480 --> 00:03:20,520 Speaker 1: they then produce a bunches of small fibrous pods containing 49 00:03:20,720 --> 00:03:25,160 Speaker 1: many seeds. Uh and not like many many, like several 50 00:03:25,520 --> 00:03:31,160 Speaker 1: too many ish like fIF fifteen to twenty Okay, I 51 00:03:31,280 --> 00:03:36,160 Speaker 1: like how okay, not many many, I'm many ish many 52 00:03:36,320 --> 00:03:42,119 Speaker 1: ish Yeah, okay, now we've got it. Uh. No, seeds 53 00:03:42,560 --> 00:03:45,880 Speaker 1: carry the most flavor and are like the operative part 54 00:03:46,240 --> 00:03:48,920 Speaker 1: of the plant used for cooking. They'll like ginger. The 55 00:03:48,960 --> 00:03:51,400 Speaker 1: whole plant contains some of the of the compounds that 56 00:03:51,440 --> 00:03:54,480 Speaker 1: give the seeds their intense flavors. Um. There are three 57 00:03:54,520 --> 00:03:59,800 Speaker 1: main genuses that wind up getting called cardamom Um. Litaria 58 00:04:00,040 --> 00:04:04,880 Speaker 1: cardamomum is green cardamom, sometimes called true cardamom, and there's 59 00:04:04,880 --> 00:04:08,880 Speaker 1: a couple of species within Amomum or Ammonum that are 60 00:04:08,880 --> 00:04:13,240 Speaker 1: called black cardamoms and um. Several species with an afromomum 61 00:04:13,280 --> 00:04:18,320 Speaker 1: are called African cardamoms. Green cardamom is the kind of 62 00:04:18,360 --> 00:04:21,640 Speaker 1: most likely to be found outside of the areas it's grown. Um. 63 00:04:21,680 --> 00:04:24,359 Speaker 1: The pods are like a little smaller than a kidney 64 00:04:24,400 --> 00:04:28,440 Speaker 1: bean or like a shelled almond ish size, maybe with 65 00:04:28,480 --> 00:04:31,760 Speaker 1: a green skin. Um. Uh, kind of kind of wrinkled, 66 00:04:32,000 --> 00:04:37,280 Speaker 1: shaped like a slightly deflated three sided football. Yeah. Yeah, 67 00:04:37,279 --> 00:04:39,440 Speaker 1: and the pods do contain yeah, like fifteen to twenty 68 00:04:39,520 --> 00:04:43,080 Speaker 1: small black seeds. A white cardamom is just green cardamom 69 00:04:43,120 --> 00:04:46,599 Speaker 1: that's been bleached for one reason or another, usually because 70 00:04:47,000 --> 00:04:50,360 Speaker 1: it's a slightly lower quality pod that came out kind 71 00:04:50,360 --> 00:04:54,000 Speaker 1: of splotchy rather than like a nice, even green uh. 72 00:04:54,080 --> 00:04:56,200 Speaker 1: This type of cardamom is used in sweet dishes and 73 00:04:56,279 --> 00:04:59,279 Speaker 1: drinks in North Africa, the Middle East, and South Asia, 74 00:04:59,400 --> 00:05:02,440 Speaker 1: plus in South and Southeast Asian massalas and curries, and 75 00:05:02,680 --> 00:05:10,159 Speaker 1: Northern European winter holiday cookies and sweet breads. Yes, I 76 00:05:10,200 --> 00:05:13,520 Speaker 1: like how you're pointing at me, as though I am 77 00:05:13,960 --> 00:05:20,200 Speaker 1: a child who is perhaps not paying the best attention. 78 00:05:20,680 --> 00:05:25,480 Speaker 1: I'm listening, I'm just trying to envision these this taste. 79 00:05:25,520 --> 00:05:27,440 Speaker 1: I feel like I've definitely had to have had it, 80 00:05:27,640 --> 00:05:34,240 Speaker 1: and I can't. I can't pinpoint it. Yeah, it's it's 81 00:05:34,279 --> 00:05:37,440 Speaker 1: just all right. It's a little bit hard to describe 82 00:05:37,480 --> 00:05:41,400 Speaker 1: because it is it's got this warming, like almost gingery 83 00:05:41,640 --> 00:05:45,680 Speaker 1: kind of heat, but then also this cooling kind of 84 00:05:45,720 --> 00:05:50,279 Speaker 1: mental like like bitterness at the same time, and and 85 00:05:50,320 --> 00:05:53,080 Speaker 1: then a little bit of like citrus and floral in there. 86 00:05:53,279 --> 00:05:59,240 Speaker 1: So uh, there's there is. There is a lot going 87 00:05:59,279 --> 00:06:03,159 Speaker 1: on it. Um. It sort of smells like, uh, I 88 00:06:03,200 --> 00:06:05,479 Speaker 1: mean to me, it smells like a delightful perfumes. My 89 00:06:05,520 --> 00:06:10,440 Speaker 1: favorite perfumes do contain cardamum um. And yeah, I don't know. 90 00:06:12,160 --> 00:06:14,880 Speaker 1: I'm not helping, No, you are helping. I think it. 91 00:06:15,520 --> 00:06:17,960 Speaker 1: I think it really does just have a lot going on. 92 00:06:18,240 --> 00:06:22,080 Speaker 1: So it's hard for me to pinpoint, but I feel 93 00:06:22,120 --> 00:06:26,560 Speaker 1: certain if I have it. When I have it and 94 00:06:26,600 --> 00:06:29,880 Speaker 1: I know what it is, I'll be like, oh, yeah 95 00:06:28,800 --> 00:06:32,840 Speaker 1: that I'll see if I have like a spare tub 96 00:06:32,880 --> 00:06:35,480 Speaker 1: of cardamum kicking around my house and the next time 97 00:06:35,520 --> 00:06:39,520 Speaker 1: that we do an exchange of goods, I'll just like 98 00:06:39,680 --> 00:06:43,080 Speaker 1: throw cardamom at you. A barter a barter system. That's 99 00:06:43,080 --> 00:06:45,839 Speaker 1: what Laura and I are on d and resulted in 100 00:06:45,880 --> 00:06:49,640 Speaker 1: this like I have some kick cats, you have some 101 00:06:49,800 --> 00:06:59,720 Speaker 1: kind of koala bear thing. It's a well known anyway. Okay, sorry, 102 00:07:00,080 --> 00:07:04,720 Speaker 1: thank you lovely listeners for sending us things goodness Back 103 00:07:04,760 --> 00:07:07,560 Speaker 1: to cardamom um uh so so yeah, so all of 104 00:07:07,560 --> 00:07:12,240 Speaker 1: that has been green cardamom. In contrast, black cardamom pods 105 00:07:12,280 --> 00:07:14,360 Speaker 1: are a little bit larger um like up to the 106 00:07:14,360 --> 00:07:17,000 Speaker 1: size of like a small walnut or so, and they'll 107 00:07:17,040 --> 00:07:20,920 Speaker 1: be red to brown to black in color, slightly larger, 108 00:07:21,000 --> 00:07:24,840 Speaker 1: darker seeds inside. And this is more likely to be 109 00:07:24,880 --> 00:07:28,840 Speaker 1: found in savory dishes and pickles in northern India and 110 00:07:29,200 --> 00:07:32,040 Speaker 1: through parts of China and Vietnam. I understand it's a 111 00:07:32,080 --> 00:07:37,480 Speaker 1: little spicier and smokier than the green varieties and African varieties, 112 00:07:37,560 --> 00:07:39,320 Speaker 1: and there are lots of them, by the way, um 113 00:07:39,360 --> 00:07:42,440 Speaker 1: grow in western Central Africa and are used in mostly 114 00:07:42,560 --> 00:07:45,920 Speaker 1: savory dishes um in cuisines around there as well. I 115 00:07:46,000 --> 00:07:49,600 Speaker 1: understand it's pretty similar to black cardamom, but like or like, 116 00:07:49,640 --> 00:07:51,600 Speaker 1: if you're going to try to substitute for it, that's 117 00:07:51,640 --> 00:07:54,560 Speaker 1: the closest that you're going to get. Um, but I 118 00:07:54,600 --> 00:07:59,840 Speaker 1: didn't see any really specific descriptions of what makes it different, 119 00:08:00,520 --> 00:08:06,200 Speaker 1: So get it, so if anyone knows, yes, oh yes, 120 00:08:06,440 --> 00:08:08,800 Speaker 1: that's actually one of my favorite things is when, like, 121 00:08:08,840 --> 00:08:10,840 Speaker 1: when you describe a taste. I love when people write 122 00:08:10,880 --> 00:08:16,920 Speaker 1: in very detailed descriptions of taste. So please put in. Uh. 123 00:08:17,000 --> 00:08:19,800 Speaker 1: These pods tend to be harvested by hand a couple 124 00:08:19,840 --> 00:08:22,280 Speaker 1: of times a year, just before they're ripe. Otherwise the 125 00:08:22,520 --> 00:08:26,800 Speaker 1: pods will crack open very much looking like the mouths 126 00:08:26,920 --> 00:08:30,600 Speaker 1: of of the of the demogorgon in Stranger Things. Um, 127 00:08:30,720 --> 00:08:33,960 Speaker 1: but don't worry, it just contains delicious seeds. But so yeah, 128 00:08:34,000 --> 00:08:36,520 Speaker 1: they don't. They don't want that to happen. So so yeah, 129 00:08:36,559 --> 00:08:40,080 Speaker 1: you pick them before they're ripe, and you will get 130 00:08:40,080 --> 00:08:43,200 Speaker 1: the best flavor from cardamoms when you buy them whole 131 00:08:43,640 --> 00:08:46,280 Speaker 1: and grind them yourself. Um, if you, if you choose 132 00:08:46,320 --> 00:08:48,600 Speaker 1: to grind them. But they can be used whole as well. 133 00:08:49,000 --> 00:08:52,640 Speaker 1: And yeah, this this whole lot of flavor going on 134 00:08:52,960 --> 00:08:56,520 Speaker 1: lends itself to all kinds of both sweet and savory dishes. Um, 135 00:08:56,559 --> 00:08:59,160 Speaker 1: they're good, yes, whole or ground as part of a 136 00:08:59,360 --> 00:09:02,760 Speaker 1: spice and in sauces or stews, or to give zing 137 00:09:02,920 --> 00:09:06,760 Speaker 1: to jams or syrups or glazes or salad dressings. Um 138 00:09:06,920 --> 00:09:09,520 Speaker 1: ground as part of a spice rub for proteins or 139 00:09:09,640 --> 00:09:13,280 Speaker 1: or vegetables. Ground and added to baked goods in tea 140 00:09:13,320 --> 00:09:16,840 Speaker 1: blends or coffee drinks, or mulled wine or ciders. Steeped 141 00:09:16,840 --> 00:09:20,280 Speaker 1: into creamy desserts and porridges. Or yeah, just a whole 142 00:09:20,320 --> 00:09:23,680 Speaker 1: pods steamed with rice to infuse some of that flavor 143 00:09:23,720 --> 00:09:25,920 Speaker 1: into their um folks, even to whole pods as a 144 00:09:25,960 --> 00:09:31,000 Speaker 1: breath freshener. Yeah, yeah, I saw that. Yeah, that that 145 00:09:31,120 --> 00:09:35,400 Speaker 1: is quite bracing, I will say if you done it. Yeah, yeah, 146 00:09:35,559 --> 00:09:40,280 Speaker 1: it's a lot. I mean it's not not fun, but 147 00:09:40,360 --> 00:09:43,120 Speaker 1: like I'm just like, oh, that is a flavor you 148 00:09:43,240 --> 00:09:50,600 Speaker 1: found one mm hmmm. Okay, Well, speaking of um, what 149 00:09:50,720 --> 00:09:55,840 Speaker 1: about the nutrition. Uh, You're mostly not consuming enough cardamom 150 00:09:55,960 --> 00:09:59,240 Speaker 1: for it to really impact you, but it does have, yes, 151 00:09:59,320 --> 00:10:02,560 Speaker 1: a huge flavor bang for its caloric buck and cardamum 152 00:10:02,559 --> 00:10:05,560 Speaker 1: has been used in traditional medicines and cultures that have 153 00:10:05,600 --> 00:10:08,800 Speaker 1: grown it for pretty much Ever, some research is being 154 00:10:08,840 --> 00:10:14,800 Speaker 1: done into its possible scientifically proven health benefits. Because a 155 00:10:14,840 --> 00:10:17,679 Speaker 1: bunch of the same compounds that give cardamom its flavors, 156 00:10:17,720 --> 00:10:21,960 Speaker 1: also like do stuff in our bodies um Some are antioxidants, 157 00:10:21,960 --> 00:10:26,320 Speaker 1: others anti inflammatory, ees um or muscle relaxers. Even preliminary 158 00:10:26,360 --> 00:10:31,559 Speaker 1: research indicates that cardamom derived supplements may help control things 159 00:10:31,600 --> 00:10:36,320 Speaker 1: like insulin function, which is good, and for the ways 160 00:10:36,360 --> 00:10:39,880 Speaker 1: that our bodies handle fats, which is not necessarily good 161 00:10:39,920 --> 00:10:42,680 Speaker 1: but like can be a lot of the research is 162 00:10:42,679 --> 00:10:44,839 Speaker 1: still taking place in animal studies, so we've got a 163 00:10:44,880 --> 00:10:50,120 Speaker 1: ways to go. And as always, before ingesting a medicinal 164 00:10:50,200 --> 00:10:55,160 Speaker 1: dose of anything, you should check with a health care 165 00:10:55,200 --> 00:10:59,120 Speaker 1: provider who is not us, because bodies are complicated and 166 00:10:59,200 --> 00:11:06,440 Speaker 1: more information is necessary. Savor slogan. I mixed it up 167 00:11:06,480 --> 00:11:09,559 Speaker 1: that time. That was a little bit of a you're 168 00:11:09,600 --> 00:11:13,800 Speaker 1: trying to throw a curve booth baboo. Yeah. Yeah, I'm 169 00:11:13,800 --> 00:11:16,839 Speaker 1: never trying to throw a curveball, y'all. That's and any 170 00:11:16,840 --> 00:11:20,640 Speaker 1: time I do, it's just it myself. I'm like, oh, 171 00:11:20,880 --> 00:11:26,200 Speaker 1: why did I do that accidental curveball? I feel like 172 00:11:26,280 --> 00:11:28,360 Speaker 1: I remember when you did that brain stuff video and 173 00:11:28,400 --> 00:11:30,280 Speaker 1: it was like Christen was in it and Ben was 174 00:11:30,320 --> 00:11:33,480 Speaker 1: in it, and you all had names of like heist names. 175 00:11:35,200 --> 00:11:42,040 Speaker 1: You could be accidental curveball. Yeah, that curved like you 176 00:11:42,080 --> 00:11:44,080 Speaker 1: can't even be a you can't even predict that a's 177 00:11:44,080 --> 00:11:49,160 Speaker 1: a curveballtle curveball. That that would be my job on 178 00:11:49,200 --> 00:11:52,320 Speaker 1: a heist team. Yeah, I would be that. I would 179 00:11:52,320 --> 00:11:55,920 Speaker 1: be the accidental curveball. Everyone would be like Lauren would 180 00:11:55,960 --> 00:11:59,920 Speaker 1: be like, sorry, yeah, you got like a banana peal 181 00:12:00,080 --> 00:12:02,320 Speaker 1: because you needed a snack from earlier and you don't 182 00:12:02,320 --> 00:12:04,520 Speaker 1: realize that it drops out of your pocket and it 183 00:12:04,559 --> 00:12:13,520 Speaker 1: trips up somebody's chasing you. Accidental curveball. Genius ideas. Love 184 00:12:13,559 --> 00:12:17,319 Speaker 1: it right right it into the to the cartoon series. Yeah, 185 00:12:17,880 --> 00:12:21,079 Speaker 1: absolutely will do um okay, but we do have some 186 00:12:21,200 --> 00:12:25,880 Speaker 1: numbers for you these days. Guatemala is the largest producer 187 00:12:25,880 --> 00:12:29,760 Speaker 1: of card mom around twenty five thousand tons. It's produced 188 00:12:29,760 --> 00:12:34,600 Speaker 1: primarily for export there, and Guatemala overtook the previous largest producer, 189 00:12:34,640 --> 00:12:37,559 Speaker 1: India in two thousand or potentially nineteen eighty or I'm 190 00:12:37,559 --> 00:12:40,920 Speaker 1: assuming maybe it kind of bounced back and forth. I 191 00:12:40,960 --> 00:12:44,040 Speaker 1: think that's what happened. Yeah, but Shure, yeah, yeah, I 192 00:12:44,080 --> 00:12:48,439 Speaker 1: saw those two floated around h Saudi Arabia consumes about 193 00:12:48,440 --> 00:12:51,760 Speaker 1: thirty six percent of the world's card mom exports, most 194 00:12:51,760 --> 00:12:56,280 Speaker 1: of which I understand goes into coffee. Um uh gawa. 195 00:12:56,760 --> 00:12:59,320 Speaker 1: I'm not sure if I'm saying that correctly. I did 196 00:12:59,360 --> 00:13:02,719 Speaker 1: look it up, um, yes, like a like like what 197 00:13:02,760 --> 00:13:08,040 Speaker 1: we might call a Turkish coffee here in the States, right. Um. 198 00:13:08,080 --> 00:13:12,440 Speaker 1: And as of and estimated seventy of that of the 199 00:13:12,480 --> 00:13:16,679 Speaker 1: card moment Saudi Arabia was sourced through Guatemala. One of 200 00:13:16,720 --> 00:13:19,920 Speaker 1: the reasons for this has been price at an Indian 201 00:13:19,960 --> 00:13:24,480 Speaker 1: cardamom auction house in kilogram was going for dollars and 202 00:13:24,520 --> 00:13:27,480 Speaker 1: fifty cents, while the price for the same amount in 203 00:13:27,480 --> 00:13:32,200 Speaker 1: Guatemala was going for six dollars and sixty nine cents. Yeah. 204 00:13:32,400 --> 00:13:36,079 Speaker 1: According to severb Green, card Mum is the world's third 205 00:13:36,240 --> 00:13:40,760 Speaker 1: most expensive spice by weight, Yeah, behind saffron and vanilla. Yes, 206 00:13:40,880 --> 00:13:44,280 Speaker 1: that is what I have seen in multiple places as well. Yes, 207 00:13:44,520 --> 00:13:50,240 Speaker 1: past episodes on both of those. Yes that too, that too. 208 00:13:52,760 --> 00:13:54,960 Speaker 1: I like the kind of look of panic. Yeah, that's 209 00:13:55,000 --> 00:14:00,560 Speaker 1: when you talk about those things. But we our talking 210 00:14:00,559 --> 00:14:03,840 Speaker 1: about guard Mom and it's time to get into the history. 211 00:14:04,280 --> 00:14:06,240 Speaker 1: But first it's time to get into a quick break 212 00:14:06,240 --> 00:14:17,160 Speaker 1: for a word from our sponsor, and we're back. Thank 213 00:14:17,160 --> 00:14:22,000 Speaker 1: you sponsor, yes, thank you. So. Cardamum is believed to 214 00:14:22,000 --> 00:14:25,560 Speaker 1: be native to India and has been around and cultivated 215 00:14:25,760 --> 00:14:30,440 Speaker 1: since ancient times. Sanskrit text mentioned cardamum, and both the 216 00:14:30,440 --> 00:14:34,320 Speaker 1: Assyrians and Babylonians described the medicinal usages of this ingredient, 217 00:14:34,680 --> 00:14:38,320 Speaker 1: often for a wide variety of digestive issues, and as 218 00:14:38,320 --> 00:14:40,040 Speaker 1: a frend freshener, so they run into that for a 219 00:14:40,080 --> 00:14:44,800 Speaker 1: long time, possibly a perfume as well. Um trade of 220 00:14:44,840 --> 00:14:48,240 Speaker 1: cardamom goes way back to possibly all the way to 221 00:14:48,280 --> 00:14:52,600 Speaker 1: the third millennium BC, merchants transporting it along trade routes 222 00:14:52,880 --> 00:14:59,600 Speaker 1: um eventually into the Mediterranean and Asia, and like many spices, 223 00:14:59,640 --> 00:15:03,160 Speaker 1: cardamom was highly prized um If these spices were symbols 224 00:15:03,160 --> 00:15:08,040 Speaker 1: of luxury, wealth and uh often key elements at significant events. 225 00:15:08,760 --> 00:15:13,000 Speaker 1: The ancient Egyptians may have used it in embalming. The 226 00:15:13,080 --> 00:15:15,600 Speaker 1: ancient Greeks and Romans certainly were familiar with card moment, 227 00:15:15,600 --> 00:15:19,480 Speaker 1: and philosophers like ds Varieties and Hippocrates espoused the health 228 00:15:19,520 --> 00:15:22,960 Speaker 1: benefits of it. There was even a Greek verb derived 229 00:15:23,000 --> 00:15:30,480 Speaker 1: from cardamom that meant to become strong inventie. Alexander the 230 00:15:30,520 --> 00:15:34,480 Speaker 1: Great even listed card mom as a necessity for performing 231 00:15:34,640 --> 00:15:37,600 Speaker 1: his I'm assuming his soldiers as well, but it's unclear, 232 00:15:38,120 --> 00:15:41,480 Speaker 1: but definitely for performing his his duties on the job, 233 00:15:41,520 --> 00:15:47,360 Speaker 1: he needed guard them. Oh sure, yeah, I need to 234 00:15:47,360 --> 00:15:51,560 Speaker 1: make a list of what I need, dear buss. Why 235 00:15:51,600 --> 00:15:55,800 Speaker 1: don't have a steady supply of cardamon coming in? Yeah? 236 00:15:55,880 --> 00:16:01,880 Speaker 1: Mine are like coffee and like decent internet access. Uh huh, 237 00:16:02,280 --> 00:16:07,680 Speaker 1: and maybe like a cat, I think, yeah, yeah, that 238 00:16:07,760 --> 00:16:10,840 Speaker 1: sounds right, Yeah, it sounds right. I'm definitely the coffee. 239 00:16:12,960 --> 00:16:16,320 Speaker 1: I have a stuffed b that I really like. Yeah, 240 00:16:16,800 --> 00:16:19,920 Speaker 1: it's similar, it's a similar vibe. Yeah yeah, yeah, yeah, 241 00:16:20,040 --> 00:16:23,520 Speaker 1: different than what Alexander the Great was going for, I 242 00:16:23,520 --> 00:16:29,560 Speaker 1: would imagine. So I haven't checked in with him ever. Ever, 243 00:16:30,320 --> 00:16:33,720 Speaker 1: that's correct, Yes, although I wouldn't say no to cardmon, 244 00:16:33,760 --> 00:16:36,040 Speaker 1: was what I was trying to get to. Oh, yes, 245 00:16:36,640 --> 00:16:42,600 Speaker 1: yes absolutely. Um Venice became a hugely important hub for trading, 246 00:16:42,640 --> 00:16:45,680 Speaker 1: including spices during medieval times. We've talked about that a 247 00:16:45,680 --> 00:16:48,560 Speaker 1: lot before. It was the largest and most critical importer 248 00:16:48,680 --> 00:16:52,720 Speaker 1: of cardamom for the West during this time. A Dutch 249 00:16:52,760 --> 00:16:56,360 Speaker 1: merchant described two types of cardamon from South India around 250 00:16:56,400 --> 00:16:59,800 Speaker 1: around this period, and a German herbologist and physicist just 251 00:17:00,320 --> 00:17:06,360 Speaker 1: cardamom as an essential oil in the hundreds amongst Westerners 252 00:17:06,400 --> 00:17:12,120 Speaker 1: who could afford it, cardamom was highly sought after. Yeah, 253 00:17:12,320 --> 00:17:15,000 Speaker 1: as we discussed in various episodes, and cinnamon is the 254 00:17:15,000 --> 00:17:18,119 Speaker 1: one that comes to mind for me. Arab merchants kept 255 00:17:18,200 --> 00:17:21,720 Speaker 1: these secrets. They had all these secrets of their spice trade, 256 00:17:21,760 --> 00:17:24,720 Speaker 1: and they kept that close to their heart to control 257 00:17:24,800 --> 00:17:27,280 Speaker 1: the price and the supply. So people didn't know where 258 00:17:27,280 --> 00:17:29,520 Speaker 1: it was coming from. Yeah. Yeah, they didn't even know 259 00:17:29,560 --> 00:17:31,440 Speaker 1: what kind of plant it was from, or like how 260 00:17:31,480 --> 00:17:33,800 Speaker 1: the plants worked, or whether or not they were guarded 261 00:17:33,800 --> 00:17:38,800 Speaker 1: by dragons somewhere. It was this whole intricate layer of 262 00:17:38,840 --> 00:17:43,159 Speaker 1: like of like mythology and just straight up like like nah, 263 00:17:43,240 --> 00:17:45,879 Speaker 1: I'm not telling you about that that was employed in 264 00:17:45,960 --> 00:17:51,200 Speaker 1: order to keep this very um valuable resource to themselves, right. 265 00:17:51,400 --> 00:17:53,080 Speaker 1: I mean if someone told me I had to go 266 00:17:53,240 --> 00:17:56,159 Speaker 1: face a dragon in a dark what was it like 267 00:17:56,359 --> 00:18:00,560 Speaker 1: a cavernous place, I feel like, all right, you just 268 00:18:00,560 --> 00:18:03,120 Speaker 1: bring it to me, Okay, whatever you want. Cool. Yeah, 269 00:18:03,359 --> 00:18:04,760 Speaker 1: I don't want to face a dragon, but I do 270 00:18:04,920 --> 00:18:10,760 Speaker 1: want the spice. Um. However, the Portuguese interfered with the 271 00:18:10,800 --> 00:18:13,320 Speaker 1: strategy when they mapped out their own sea route to 272 00:18:13,560 --> 00:18:17,840 Speaker 1: India's west coast and began exporting card mom to Europe themselves. 273 00:18:18,600 --> 00:18:21,400 Speaker 1: China was most likely involved in the trade of card 274 00:18:22,080 --> 00:18:26,080 Speaker 1: at this time too. Unfortunately, Laurena and I did have 275 00:18:26,119 --> 00:18:30,840 Speaker 1: trouble finding a lot of historical sources for for this. Um. 276 00:18:30,880 --> 00:18:34,359 Speaker 1: I did see one that said since like the nineteen hundreds, 277 00:18:34,560 --> 00:18:37,200 Speaker 1: China had been involved in this trade, but I didn't 278 00:18:37,240 --> 00:18:41,880 Speaker 1: see it anywhere else. So grain of salt back earlier 279 00:18:41,920 --> 00:18:45,480 Speaker 1: than that, in the like medieval times kind of era, 280 00:18:45,880 --> 00:18:51,159 Speaker 1: the spicier black cardamom was slightly more frequent export and 281 00:18:51,200 --> 00:18:54,720 Speaker 1: would remain popular in Europe until the trade of black 282 00:18:54,760 --> 00:18:58,000 Speaker 1: pepper really picked up. UM. Well, I don't have the 283 00:18:58,040 --> 00:18:59,679 Speaker 1: number in front of me, but I believe it's around 284 00:18:59,720 --> 00:19:04,480 Speaker 1: like this exteen possibly, Yes, and we've done an episode 285 00:19:04,480 --> 00:19:09,520 Speaker 1: on black pepper as well. Yes, yes, uh and yeah 286 00:19:09,560 --> 00:19:12,240 Speaker 1: they're written. Records are fairly lacking, but I feel like 287 00:19:12,240 --> 00:19:15,920 Speaker 1: it's safe to assume people were using cardamom not just medicinally, 288 00:19:16,000 --> 00:19:18,560 Speaker 1: but in rice dishes, drinks like teas and coffees, and 289 00:19:18,680 --> 00:19:22,440 Speaker 1: baked goods at this time. This medieval time period and 290 00:19:22,600 --> 00:19:27,080 Speaker 1: had been for a while. In India, people were probably 291 00:19:27,160 --> 00:19:30,159 Speaker 1: using it as a flavoring as far back as second 292 00:19:30,160 --> 00:19:34,840 Speaker 1: century BC, including tease. And this is where I stumbled 293 00:19:34,840 --> 00:19:38,000 Speaker 1: on a whole Massali high rabbit hole and the history 294 00:19:38,040 --> 00:19:43,720 Speaker 1: of that and that is a future episode. Oh oh absolutely, yeah, yes, 295 00:19:43,800 --> 00:19:48,639 Speaker 1: but cardamon being an ingredient often in massolichi, so they 296 00:19:48,880 --> 00:19:52,840 Speaker 1: they're probably using it pretty far back. Yeah, yeah, And 297 00:19:52,920 --> 00:19:56,320 Speaker 1: some research has shown that cardamom has antifungal and some 298 00:19:56,480 --> 00:20:00,880 Speaker 1: anti microbial effects in food products. Um, maybe a practical 299 00:20:00,960 --> 00:20:04,000 Speaker 1: reason why people have been blending it into dry teas 300 00:20:04,000 --> 00:20:06,159 Speaker 1: and spice mixtures for so long, other than just you know, 301 00:20:06,240 --> 00:20:09,800 Speaker 1: like it's tasty, right, all right, I'm wondering how many 302 00:20:09,840 --> 00:20:14,240 Speaker 1: times that sort of happenstance were you? Yeah, it dovetails. 303 00:20:14,280 --> 00:20:17,000 Speaker 1: I think they. I think it becomes such a classic 304 00:20:17,040 --> 00:20:20,280 Speaker 1: flavor because the food that they put it in doesn't 305 00:20:20,320 --> 00:20:22,080 Speaker 1: go bad, and they're like, oh cool, I'll eat that 306 00:20:22,280 --> 00:20:24,800 Speaker 1: instead of this food that has gone bad, right, and 307 00:20:24,800 --> 00:20:27,159 Speaker 1: then I put something different in that does not have 308 00:20:27,240 --> 00:20:33,040 Speaker 1: these properties, so convenient very According to some sources, the 309 00:20:33,160 --> 00:20:36,320 Speaker 1: vikings are the reason cardamon became such a popular spice 310 00:20:36,320 --> 00:20:40,120 Speaker 1: in Scandinavia. During the times of the Roman Empire, most 311 00:20:40,119 --> 00:20:44,280 Speaker 1: spices from India passed through Constantinople, which is now Istanbul. Uh. 312 00:20:44,320 --> 00:20:46,840 Speaker 1: This was also one of the final stops for the 313 00:20:46,920 --> 00:20:50,720 Speaker 1: Vikings before they made their journey to Europe, and they 314 00:20:50,760 --> 00:20:54,600 Speaker 1: developed a fondness for the spice card mom, so much 315 00:20:54,640 --> 00:20:57,800 Speaker 1: so that they brought it back to Scandinavia, where they 316 00:20:57,840 --> 00:21:03,600 Speaker 1: incorporated it primarily in baked goods. Again hard to verify, 317 00:21:03,840 --> 00:21:07,200 Speaker 1: but yeah, in a lot of places. Yeah, I saw 318 00:21:07,440 --> 00:21:11,480 Speaker 1: Vikings mentioned pretty much everywhere that was talking about the 319 00:21:11,560 --> 00:21:15,080 Speaker 1: history of cardamom. But I all, like, basically every source 320 00:21:15,160 --> 00:21:21,960 Speaker 1: also said we can't confirm this, right, So I was like, well, okay, 321 00:21:22,000 --> 00:21:26,000 Speaker 1: at least it's an oft repeated myth. If it's a myth, right, 322 00:21:26,760 --> 00:21:30,760 Speaker 1: certainly it got to Scandinavia somehow, it did, and it's 323 00:21:30,800 --> 00:21:34,280 Speaker 1: popular there. Yes, Yes, And as as many other of 324 00:21:34,320 --> 00:21:38,240 Speaker 1: these expensive spices became, it became known for these uh 325 00:21:38,359 --> 00:21:41,720 Speaker 1: fall and winter holiday kind of celebrations where you were 326 00:21:41,880 --> 00:21:46,440 Speaker 1: like like really going all out to be fancy. Yes. Oh, 327 00:21:46,600 --> 00:21:50,560 Speaker 1: speaking of airte century European recipe for what was probably 328 00:21:50,720 --> 00:21:55,240 Speaker 1: a highly expensive sauce called cinnamon sauce or Lord sauce 329 00:21:55,880 --> 00:22:00,320 Speaker 1: featured cardamom. Other European recipes called for it in iced 330 00:22:00,400 --> 00:22:05,320 Speaker 1: wines are breads. Around this same time, some British soldiers 331 00:22:05,359 --> 00:22:08,800 Speaker 1: working with the British East India Company wrote about South 332 00:22:08,920 --> 00:22:12,680 Speaker 1: Indian cardamom cultivation, but it wasn't until the nineteenth century 333 00:22:12,720 --> 00:22:16,119 Speaker 1: that European colonists really seemed to care about cultivating it. 334 00:22:16,760 --> 00:22:20,159 Speaker 1: British colonists established cardamom as a crop, possibly as a 335 00:22:20,200 --> 00:22:24,320 Speaker 1: secondary crop to coffee in India during this century. Yeah, 336 00:22:24,359 --> 00:22:26,719 Speaker 1: and this was the first time that cardamom was grown 337 00:22:27,040 --> 00:22:31,080 Speaker 1: on plantations. Like coffee, it doesn't really lend itself to 338 00:22:31,119 --> 00:22:34,400 Speaker 1: plantation conditions. Um. It wants like a tropical forest type 339 00:22:34,480 --> 00:22:38,960 Speaker 1: environment with plenty of rain and also plenty of dappled sunshine. 340 00:22:39,440 --> 00:22:42,560 Speaker 1: So I can see where Um, if you're already growing coffee, 341 00:22:42,560 --> 00:22:44,840 Speaker 1: it might be a good, yeah, a good secondary crop 342 00:22:44,920 --> 00:22:48,040 Speaker 1: because those those coffee shrubs or trees are going to 343 00:22:48,119 --> 00:22:56,360 Speaker 1: provide about that condition. So, speaking of colonial transport of cardamom, 344 00:22:56,359 --> 00:22:59,960 Speaker 1: in the eighteen nineties, German colonizers introduced some green cardamom 345 00:23:00,080 --> 00:23:05,520 Speaker 1: to Tanzania. German coffee grower Oscar may use clover planted 346 00:23:05,560 --> 00:23:08,399 Speaker 1: cardamom in Guatemala in the nineteen twenties or perhaps earlier. 347 00:23:08,440 --> 00:23:10,919 Speaker 1: The date varied a lot on that one too, and 348 00:23:11,080 --> 00:23:13,920 Speaker 1: production grew by quite a bit in that country after 349 00:23:13,960 --> 00:23:17,879 Speaker 1: World War Two. As the production there has steadily risen, 350 00:23:18,000 --> 00:23:21,400 Speaker 1: so have problems around labeling, price gouging, and fair treatment 351 00:23:21,400 --> 00:23:26,760 Speaker 1: and pay of cardamon farmers. Yeah. One of the primary 352 00:23:26,920 --> 00:23:31,600 Speaker 1: cardamom growing areas in Guatemala, con has also been an 353 00:23:31,640 --> 00:23:35,600 Speaker 1: area of deep political unrest, especially in the eighties and nineties, 354 00:23:36,000 --> 00:23:39,480 Speaker 1: but nearly half of the local population there is involved 355 00:23:39,520 --> 00:23:46,000 Speaker 1: in cardamom agriculture right and uh. Cardamon's popularity in parts 356 00:23:46,040 --> 00:23:49,320 Speaker 1: of Europe and North America has been growing in recent years. 357 00:23:49,760 --> 00:23:53,280 Speaker 1: Primary reasons cited is the growth in popularity of Asian 358 00:23:53,320 --> 00:23:57,399 Speaker 1: cuisines in those places right right um and in the 359 00:23:57,480 --> 00:24:01,720 Speaker 1: United States certainly, Um, the spread of what we call chai, 360 00:24:02,119 --> 00:24:05,119 Speaker 1: by which we mean like an Indian inspired spiced t 361 00:24:05,280 --> 00:24:08,359 Speaker 1: blend of some kind or another. The word chi really 362 00:24:08,400 --> 00:24:12,720 Speaker 1: just means tea in a lot of native languages, but yeah, 363 00:24:12,800 --> 00:24:17,880 Speaker 1: it definitely has contributed to this growth in the Carnavon market. Um. 364 00:24:17,920 --> 00:24:22,560 Speaker 1: And yes, yes, Massala chi whole different episode. It's going 365 00:24:22,600 --> 00:24:26,879 Speaker 1: to be difficult and delicious. I'm making a lot of 366 00:24:26,920 --> 00:24:29,959 Speaker 1: swimming related gestures today. And I'm not sure why we 367 00:24:29,960 --> 00:24:32,640 Speaker 1: were talking about swimming pools right before we got into 368 00:24:32,640 --> 00:24:35,040 Speaker 1: this episode, and maybe I'm just maybe I'm just like 369 00:24:35,080 --> 00:24:39,520 Speaker 1: on a tropical holiday in my mind. Oh I hope 370 00:24:39,600 --> 00:24:45,840 Speaker 1: so subsolutely. You can't go in personally. You can go 371 00:24:45,880 --> 00:24:50,480 Speaker 1: in your mind. Oh oh, I don't mean to bring 372 00:24:50,520 --> 00:24:54,920 Speaker 1: it down. No, you're right. You can go in your mind. 373 00:24:54,960 --> 00:24:57,879 Speaker 1: And that's a lovely thing. I'll take it. I'll take this. 374 00:25:00,080 --> 00:25:04,480 Speaker 1: Um well, I think that's what we have on Cardamom 375 00:25:04,680 --> 00:25:07,680 Speaker 1: for now. It is. We do have some listener mail 376 00:25:07,760 --> 00:25:10,360 Speaker 1: for you, though, we do, but first we have one 377 00:25:10,359 --> 00:25:21,919 Speaker 1: more quick break for a word from our sponsor, and 378 00:25:22,040 --> 00:25:25,320 Speaker 1: we're back. Thank you sponsor, Yes, thank you, And we're 379 00:25:25,359 --> 00:25:36,960 Speaker 1: back with the smooth snow. A lot going on in 380 00:25:37,080 --> 00:25:39,400 Speaker 1: porporated your gestures kind of yeah, I was like, are 381 00:25:39,440 --> 00:25:43,440 Speaker 1: we swimming again? Okay? I was just trying to take 382 00:25:43,480 --> 00:25:46,480 Speaker 1: you to your happy place or whatever it's been in 383 00:25:46,600 --> 00:25:54,400 Speaker 1: this episode. Yeah, thank you. Um. So we have more 384 00:25:54,640 --> 00:26:00,960 Speaker 1: moral mushroom emails there, which is great. Yes, Hannah wrote, 385 00:26:01,200 --> 00:26:02,919 Speaker 1: I was going to write to you last week in 386 00:26:03,040 --> 00:26:04,920 Speaker 1: order to show you one of the drawings my high 387 00:26:04,960 --> 00:26:07,640 Speaker 1: school best friend. It used to do of winged haggists 388 00:26:07,720 --> 00:26:12,600 Speaker 1: performing various activities nesting, flying, perching in trees, etcetera. But good, 389 00:26:13,440 --> 00:26:17,399 Speaker 1: I know. But unfortunately, despite tearing my desk apart, I 390 00:26:17,440 --> 00:26:20,919 Speaker 1: was unable to locate any examples. They must all be 391 00:26:21,040 --> 00:26:23,600 Speaker 1: back home in Michigan, which brings me to why I'm 392 00:26:23,600 --> 00:26:27,560 Speaker 1: writing today. I spent my entire childhood in northern Michigan, 393 00:26:27,840 --> 00:26:31,359 Speaker 1: attending the Mushroom Fest and Boyne City every year, and 394 00:26:32,840 --> 00:26:35,359 Speaker 1: I was so excited to hear you mentioned my home 395 00:26:35,520 --> 00:26:38,520 Speaker 1: area and to hear that it holds the moral record. 396 00:26:38,880 --> 00:26:43,919 Speaker 1: Of course, according to me, mushroom hunting with my family 397 00:26:43,960 --> 00:26:45,840 Speaker 1: was always a blast, even if we only found a 398 00:26:45,880 --> 00:26:49,280 Speaker 1: couple running after every slight bump in the leaf cover, 399 00:26:49,440 --> 00:26:51,720 Speaker 1: hoping to be the first to uncover a hidden treasure. 400 00:26:51,840 --> 00:26:55,199 Speaker 1: Made for an excellent day out. Moral season can be 401 00:26:55,280 --> 00:26:57,360 Speaker 1: crazy in areas where they grow, especially if you work 402 00:26:57,359 --> 00:26:59,760 Speaker 1: in restaurants as I did as a teenager, and you 403 00:26:59,760 --> 00:27:02,600 Speaker 1: can watch chef handing over fifty dollars a pound or 404 00:27:02,680 --> 00:27:06,400 Speaker 1: more to any forager who walks through the door. Everyone 405 00:27:06,440 --> 00:27:08,640 Speaker 1: wants to be able to get that seasonal mushroom dish 406 00:27:08,640 --> 00:27:11,360 Speaker 1: on the menu. Beware, though, if you're the one who 407 00:27:11,400 --> 00:27:14,920 Speaker 1: has to prep the little delicacies. Those hollow stems can 408 00:27:14,960 --> 00:27:17,960 Speaker 1: have all sorts hiding inside, and I have sliced more 409 00:27:18,000 --> 00:27:21,639 Speaker 1: than one slug in half. I have never been a 410 00:27:21,680 --> 00:27:25,360 Speaker 1: big mushroom lover, but Morel's were always an exception, possibly 411 00:27:25,400 --> 00:27:28,480 Speaker 1: partially out of local pride, but largely because they're hollow 412 00:27:28,560 --> 00:27:30,840 Speaker 1: stems and guild caps mean you never have to bite 413 00:27:30,840 --> 00:27:35,000 Speaker 1: through a thick chunk of scushy mushroom. Excellent use of 414 00:27:35,040 --> 00:27:38,879 Speaker 1: scushy um. They are the perfect place to start if 415 00:27:38,920 --> 00:27:41,960 Speaker 1: you are mushroom reluctant, especially salt ad with butter, garlic 416 00:27:42,000 --> 00:27:45,600 Speaker 1: and herbs. But lover of mushrooms are not what kid 417 00:27:45,640 --> 00:27:49,040 Speaker 1: doesn't love a good carnival, And while I didn't pay 418 00:27:49,119 --> 00:27:52,159 Speaker 1: much attention to the actual mushroom goings on, I have 419 00:27:52,240 --> 00:27:55,600 Speaker 1: great memories of the Boying City Festival. On a mushroom 420 00:27:55,600 --> 00:27:58,040 Speaker 1: related note, I believe it was Lauren who mentioned she 421 00:27:58,080 --> 00:28:01,119 Speaker 1: belongs to a parasitic mushroom face book group. It was 422 00:28:01,880 --> 00:28:05,200 Speaker 1: if you like the idea of fungusas horror, I must 423 00:28:05,240 --> 00:28:09,679 Speaker 1: recommend the book Mexican Gothic by Sylvia Marino Garcia. I 424 00:28:09,720 --> 00:28:11,480 Speaker 1: read it at the beginning of last fall and it 425 00:28:11,560 --> 00:28:15,080 Speaker 1: was the perfect Gothic story to send some shivers down 426 00:28:15,080 --> 00:28:17,720 Speaker 1: my spine and get me in the mood for Halloween season. 427 00:28:18,240 --> 00:28:20,960 Speaker 1: I won't give away anything about the mushrooms, but rest 428 00:28:20,960 --> 00:28:24,360 Speaker 1: assured it will be right up your alley. Well, that 429 00:28:24,400 --> 00:28:28,560 Speaker 1: makes me nervous right away, I didn't say. Melissa also 430 00:28:28,600 --> 00:28:32,280 Speaker 1: suggested this book, so I definitely want to check it out. 431 00:28:32,280 --> 00:28:36,520 Speaker 1: But I'm afraid that these mushrooms aren't going to be good. Oh. 432 00:28:36,760 --> 00:28:42,440 Speaker 1: I suspect you may be right about that. Annie. Oh, 433 00:28:42,440 --> 00:28:45,200 Speaker 1: thank you for the thank you for the recommendation. Um 434 00:28:45,760 --> 00:28:50,480 Speaker 1: we we definitely, as y'all have probably noticed, are fans 435 00:28:50,680 --> 00:28:54,280 Speaker 1: of horror and related genres around here, and Sylvia Marino 436 00:28:54,320 --> 00:28:56,920 Speaker 1: Garcia is a terrific writer. I love her work, so 437 00:28:56,960 --> 00:29:01,160 Speaker 1: I'm cool check adding it, adding it to my mental 438 00:29:01,200 --> 00:29:04,840 Speaker 1: list of stuff to download onto my phone and just 439 00:29:05,160 --> 00:29:09,760 Speaker 1: merge with my couch and read like a mushroom, Like 440 00:29:09,920 --> 00:29:16,600 Speaker 1: a mushroom. Oh, dear Karen wrote, I listened to your 441 00:29:16,600 --> 00:29:20,120 Speaker 1: moral Mushroom episode today and I can answer your questions yes, 442 00:29:20,640 --> 00:29:23,400 Speaker 1: you butchered me sick. It's pronounced with a long e. 443 00:29:24,040 --> 00:29:27,360 Speaker 1: And the Blessing of the jeeps. Both the mushroom Festival 444 00:29:27,440 --> 00:29:29,960 Speaker 1: and the Blessing happened on Mother's Day weekend each year 445 00:29:30,000 --> 00:29:32,880 Speaker 1: except last year when COVID messed everything up. The area 446 00:29:32,920 --> 00:29:35,520 Speaker 1: around Mesik has lots of trails and seasonal roads that 447 00:29:35,600 --> 00:29:37,959 Speaker 1: some people like to ride their jeeps and other swamp 448 00:29:37,960 --> 00:29:41,800 Speaker 1: buggies on. The Blessing hopes for long rides with no breakdowns. 449 00:29:42,360 --> 00:29:45,520 Speaker 1: That weekend, the very small town is crammed with jeeps 450 00:29:45,520 --> 00:29:48,360 Speaker 1: and off road vehicles in addition to the festival goers. 451 00:29:48,920 --> 00:29:51,560 Speaker 1: One interesting fact I didn't hear in the podcast. When 452 00:29:51,720 --> 00:29:54,200 Speaker 1: you go mushroom hunting, you should use a mesh bag 453 00:29:54,360 --> 00:29:56,720 Speaker 1: so the spores can fall from the mushrooms onto the 454 00:29:56,720 --> 00:30:00,560 Speaker 1: ground to recede the mushrooms. There are much fewer mushrooms 455 00:30:00,560 --> 00:30:02,080 Speaker 1: in the area then they're used to be due to 456 00:30:02,120 --> 00:30:04,360 Speaker 1: people using paper and plastic bags that don't let the 457 00:30:04,400 --> 00:30:09,400 Speaker 1: spores out. Good tip, good tip, and this probably explains 458 00:30:09,480 --> 00:30:12,360 Speaker 1: why our mushroom forage. Your friend was using a basket 459 00:30:12,880 --> 00:30:15,280 Speaker 1: to like a like a weaker basket to collect all 460 00:30:15,320 --> 00:30:18,440 Speaker 1: of his mushroom wears. I love that we've got a 461 00:30:18,520 --> 00:30:23,400 Speaker 1: mushroom forage or friend and I this really does delight 462 00:30:23,440 --> 00:30:25,600 Speaker 1: me how many people have written in about this small 463 00:30:25,640 --> 00:30:29,320 Speaker 1: town and this festival and pride and these good experiences. 464 00:30:29,360 --> 00:30:33,040 Speaker 1: I really do adore it. It's so wonderful. Yes, yes, oh, 465 00:30:33,040 --> 00:30:38,160 Speaker 1: thank you. Uh, firsthand firsthand experience. I mean, you know, 466 00:30:38,200 --> 00:30:40,280 Speaker 1: like we can do all of the reading in the world, 467 00:30:40,360 --> 00:30:42,800 Speaker 1: but but hearing about things firsthand from people who have 468 00:30:42,880 --> 00:30:45,800 Speaker 1: experienced them is so cool every single time. It is, 469 00:30:46,040 --> 00:30:49,560 Speaker 1: it absolutely is. Thanks so much to both of them 470 00:30:49,720 --> 00:30:51,840 Speaker 1: for writing. If you would like to write to us 471 00:30:51,880 --> 00:30:55,240 Speaker 1: that you can our email as Hello at savorpod dot com. 472 00:30:55,440 --> 00:30:57,440 Speaker 1: We are also on social media. You can find us 473 00:30:57,440 --> 00:31:00,560 Speaker 1: on Twitter, Instagram, and Facebook at say for pod, and 474 00:31:00,600 --> 00:31:03,440 Speaker 1: we do hope to hear from you. Savor is production 475 00:31:03,440 --> 00:31:05,840 Speaker 1: of I Heart Radio. For more podcasts my heart Radio, 476 00:31:05,880 --> 00:31:08,640 Speaker 1: you can visit the I Heart Radio app, Apple Podcasts, 477 00:31:08,720 --> 00:31:12,000 Speaker 1: or wherever you listen to your favorite shows. Thanks as 478 00:31:12,000 --> 00:31:15,080 Speaker 1: always to our super producers Dylan Fagan and Andrew Howard. 479 00:31:15,240 --> 00:31:16,920 Speaker 1: Thanks to you for listening, and we hope that lots 480 00:31:16,960 --> 00:31:26,120 Speaker 1: more good things are coming your way.