AI-generated illustration.
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What is it?
Green cardamom comes from Elettaria cardamomum. The pods contain the seeds used as a spice.
«Aromatic, floral and fresh, with a cool spice note.»
Background
In baking, it is the aroma of the seeds we want. Pods, loose seeds and powder take different amounts of work and give different control over the quantity. Choose what suits you.
Flavour profile
Aromatic, floral and fresh, with a cool spice note. Intensity varies with quality and form.
Pairs well with
Buns, rice, milk dishes and aromatic stews. Cardamom works beyond sweet food.
Open a few pods and crush the seeds for baking. For rice, lightly crushed whole pods can infuse and then be removed.
Did you know?
One cardamom pod contains several small seeds; pods and seeds are not the same unit of measurement.
Common mistakes
Leaving coarse pieces of pod husk in a fine dough, or using lots of powder that barely smells.
Know the difference
Green and black cardamom are different spice products. Do not automatically exchange them in sweet buns.
Good to know
For buns, crush the seeds evenly. Whole pods can instead infuse liquids that will be strained.
Other flavours to try
Ginger, cinnamon, coriander seeds and citrus zest.
Try it with
Try a small sprinkling of freshly crushed seeds in a portion of bun dough and note the amount.
When to go easy
For a mild rice dish, start with a little cardamom. Taste before adding more strong spices.
Storage
Keep the spice tightly closed somewhere dark and dry, away from cooker steam. Smell it before use, and buy only what you need. Follow the advice on the packet for fresh or processed products.
Try it yourself
Smell freshly ground seeds beside the powder you already have. Compare before changing the recipe. A tasting idea for your kitchen, not a Sapidus test result.
1 claims linked to sources.
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