Cardamom

Cardamom is a highly aromatic spice that is treasured in both sweet and savory dishes. It is available throughout the year, with the best quality often found during the late fall to early winter. Cardamom is a key ingredient in South Asian, Middle Eastern, and Scandinavian cuisines, where it imparts a warm, slightly sweet flavor that is unique and irreplaceable. It is commonly used in the form of whole pods, seeds, or ground powder, and is a staple in dishes like Indian curries, Swedish pastries, and Middle Eastern coffee.

Cardamom Synonyms

Elaichi
cardamon
cardamomi

Cardamom Substitutes

Different Forms/Types of Cardamom

Seeds

Cardamom seeds can be bought separately, usually after being removed from the pod. They are often used in recipes that require a stronger flavor.

Ground

Ground cardamom is made from crushed seeds and is convenient for quick use in recipes, although it may lose its potency faster than whole pods or seeds.

Whole pods

Cardamom can be purchased as whole pods, which contain the seeds. The pods can be used whole or split to release the seeds for grinding.

Decorticated

This form of cardamom has the seeds removed from the pods and is sold without the outer shell, saving time for cooks who prefer to grind their own.

How to Choose Cardamom

When selecting cardamom, look for whole pods that are plump, unbroken, and have a green hue, as these are generally fresher and more flavorful. The pods should have a strong, sweet, and aromatic scent. Avoid pods that are bleached or look dull and gray, as they are likely old and less potent. For ground cardamom, purchase from a reputable brand in small quantities to ensure freshness.

Cooking/Prep Tips for Cardamom

Cardamom is a versatile spice that can bring warmth, sweetness, and depth to a variety of dishes. For intermediate and expert home cooks, it's important to know that cardamom comes in green, black, and white varieties, each with its own flavor profile. Green cardamom is the most common and has a sweet, eucalyptus-like flavor. Black cardamom is smokier and more appropriate for savory dishes. White cardamom is simply green cardamom that has been bleached, and it has a milder flavor. To fully release the aromatic oils, cardamom is best used freshly ground from the pod, rather than pre-ground. You can lightly crush the pods before using them to infuse flavor into liquids for teas, sauces, or rice dishes. When using cardamom in baking, remove the seeds from the pods and grind them with a mortar and pestle or a dedicated spice grinder.

Shelf Life of Cardamom

Cardamom should be stored in an airtight container away from light, heat, and moisture to maintain its flavor. Whole pods will last longer, up to a year, while ground cardamom should be used within a few months. If you have decorticated seeds or ground cardamom, consider storing them in the refrigerator to extend their shelf life.

Recommended Brands for Cardamom

whole pods: Spice Island

ground cardamom: McCormick

decorticated seeds: Frontier Co-op

Cooking Techniques for Cardamom

Grinding: For the freshest flavor, grind cardamom seeds just before use. Remove the seeds from the pods and use a mortar and pestle or a spice grinder to create a fine powder. This is especially important in baking, where the full flavor of the spice is desired.

Infusing: Cardamom can be used to infuse flavor into liquids. Add whole or crushed pods to milk, cream, or water for making teas, custards, or rice dishes. Simmer the liquid with the cardamom for a few minutes, then remove the pods before using the liquid in your recipe.

Toasting: Toasting cardamom pods in a dry skillet can enhance their flavor. Heat the pods over medium heat until they become fragrant, which typically takes a few minutes. Be careful not to burn them, as this can create a bitter taste.

Popular Cardamom Recipes

Cardamom-Spiced Carrot Cake
Chai Tea Latte
Swedish Cardamom Buns

Cardamom Nutritional Information (100g)

fat: 6.7 g
fiber: 28 g
sugar: N/A
protein: 10.76 g
calories: 311 kcal
carbohydrates: 68.47 g

Flavor Combinations

Cardamom pairs well with a range of flavors and ingredients. It complements sweet dishes with cinnamon, cloves, and nutmeg, and is often used in combination with these spices in baking. In savory dishes, it works well with cumin, coriander, and turmeric. Fruits like oranges, apples, and pears are enhanced by cardamom's sweet notes, while it also pairs beautifully with chocolate and coffee in desserts. Dairy products like milk and cream can carry its flavor in beverages and creamy desserts.

Allergen Information

Cardamom allergies are rare, but individuals who are allergic to other plants in the ginger family may experience cross-reactivity. Symptoms can include digestive upset, skin reactions, or respiratory issues. Those with a known allergy should avoid cardamom in all its forms.