Cooking with different spices is a fantastic way to experience global flavors, especially in 2020 when leaving home is harder than ever). But with so many in your pantry, it can be difficult to keep track of what they are and what they taste like. One to spotlight? Cardamom!
It's been used for centuries to jazz up coffee, rice dishes, and pastries all over the world—but want to know what it actually is? We spoke with Ethan Frisch, co-founder of Burlap & Barrel (a single origin spice company), about what cardamom is, what it tastes like, and where it originated to help break down the multifaceted spice. Frisch works directly with smallholder spice farmers around the world to source the most unique ones, so he knows his way around a spice rack.
Spicy World Green Cardamom Pods
Rani Brand Black Cardamom Pods
What is cardamom?
Cardamom is a spice made from the seed pods of the cardamom plant, a close relative to ginger and turmeric, that is native to South India. The triangle-shaped pods are made up of spindle-shaped clusters of seeds with a thin outer shell that can be enjoyed both whole or ground. The spice is frequently used in both sweet and savory dishes in global cuisines from India to the Middle East to Scandinavia, says Frisch.
What does cardamom taste like?
Frisch says that cardamom has a complex aroma with a piney, fruity, and almost menthol-like flavor. When used too much, it can be slightly astringent. It pairs wonderfully with citrus, and works well in both desserts and savory dishes.
Where does cardamom grow?
Cardamom is native to South India and is produced widely there, but most of the cardamom we buy in the United States actually comes from Guatemala. That's because German settlers brought it there in the early 1900s to grow alongside their coffee crops, explains Frisch. As it turns out, the cardamom plants flourished in Guatemala, and the country has since become the largest producer of cardamom. The funny thing? Almost all of Guatemalan cardamom is exported, and it isn't used much in the local cuisine.
Cardamom thrives at altitude and is also grown in higher altitude areas in China, Laos, and Vietnam, according to the Food and Agriculture Organization.
Are there different types of cardamom?
Yes! There are two main varieties of cardamom (black and green) with two sub-varieties (yellow and white). Green cardamom (Elettaria cardamomum) is the variety most commonly sold in your local spice market, and it's the type most commonly exported from Guatemala. It's also the variety most commonly used in Indian cooking. It works well in both sweet and savory dishes, and can be used whole or ground. White cardamom is the bleached version of green cardamom, which has notably less flavor and is grown in hotter, more tropical climates.
Black cardamom (Amomum subulatum) goes through a drying process that imbues it with a very pronounced smoky flavor. Most of the smokiness resides in the shell of the pod, while the seeds bear more in common with the green cardamom's aroma.
What can I make with cardamom?
The spice lends itself to both drinks and food. It's a key component of the chai spice mix, so you'll be able to taste it in chai lattes and masala chai. Feeling like tackling a bigger kitchen project? Try this cardamom pistachio kulfi (a traditional South Asian ice cream made into popsciles) or this warming sweet potato and chickpea curry.
For more ways to use this spice, check out these recipes as well as our video above!
FAQs
Many Indian and Indian-inspired dishes call for cardamom, including curry dishes, Kheer (Indian rice pudding), and chai. Indian spice blends such as garam masala also feature cardamom. You'll also find cardamom adds warmth and depth to baked goods such as cookies, bread pudding, and even cheesecake.
How much cardamom should you use? ›
Dosing. Cardamom is often included as a spice in foods. As a supplement, it is most often taken by mouth as a dose of 3 grams daily for up to 4 weeks in adults. Speak with a healthcare provider to found out what dose might be best for a specific condition.
What foods go well with cardamom? ›
Cardamom harmonizes beautifully with warming spices, such as cinnamon, cloves, and nutmeg, to infuse dishes with captivating essence. Bringing forth a medley of flavor, this remarkable spice can elevate a variety of dishes, like stews, soups and curries, baked goods, desserts, and beverages such as coffee or tea.
Is cardamom good for arthritis? ›
Due to its anti-inflammatory properties, cardamom is highly efficient in alleviating muscle and joint pain.
Is cardamom good or bad for you? ›
It can also help your body handle insulin better. Keep your blood pressure healthy. Research suggests regular use of cardamom fruit powder can lower blood pressure. This can make things like heart attacks and strokes less likely.
Which is better cinnamon or cardamom? ›
Cinnamon contains higher carbohydrate and fiber contents, whereas cardamom has more fats and proteins. Cardamom is richer in minerals than cinnamon. But cinnamon has high levels of calcium. Cinnamon contains vitamin B complex and vitamins K, E, and A, whereas cardamom has more vitamin C content.
How much cardamom is safe per day? ›
You can take 2-3 Green Cardamom in a day for fresh breath and good digestion[3]. a. Take 250mg Cardamom powder (churna) or as prescribed by the doctor.
Is cardamom good for the kidneys? ›
Packed with diuretic traits, cardamom aids in proper elimination of excess salts, liquids, waste materials in the system, thus averting surplus levels of toxins building up in the kidneys.
Is cardamom good for high blood pressure? ›
Cardamom or elaichi can help lower blood pressure and is also a superfood for your kidneys as it promotes urination, removes toxins. It is also used in treatment of various genital and urinary infections.
What is another name for cardamom? ›
The other, Amomum, is mainly used in Asia and Australia and is also commonly known as black, brown, Java, Bengal, Siamese, white, or red cardamom. Kravan is another word used for cardamom and is a reference to the Prasat Kravan or Cardamom Temple in Cambodia.
Although most people see cardamom as a savory spice, it pairs exceptionally well with a number of sweet fruits, especially plums, apples, and apricots. Try adding a cardamom pod or two to your fruit as it stews, or for a stronger flavor, mix in ½ a teaspoon of ground cardamom seeds.
Who uses cardamom the most? ›
Cardamom is a common ingredient in Indian cooking. It is also often used in baking in the Nordic countries, in particular in Sweden, Norway, and Finland, where it is used in traditional treats such as the Scandinavian Yule bread Julekake, the Swedish kardemummabullar sweet bun, and Finnish sweet bread pulla.
Who should not use cardamom? ›
Cardamom may interact with certain medications, such as blood thinners and drugs that affect the liver. So it's important to consult a doctor before consuming it. It is generally not recommended for pregnant women to consume Cardamom, as it can stimulate the uterus and cause uterine contractions.
What is the best spice for joint pain? ›
Best Spices for Arthritis
- Anti-inflammatory Spice Basics. When you have arthritis, your joints and sometimes other parts of your body become inflamed, and many spices inhibit certain inflammatory pathways in the body. ...
- Garlic. ...
- Turmeric. ...
- Ginger. ...
- Cinnamon. ...
- Cayenne. ...
- General Tips for Using Spices.
Cardamom has a unique and distinctive flavor. It's challenging to describe but has peppery, piney, eucalyptus, and menthol-like notes, but the taste of cardamom is also floral with hints of citrus. This blend of sweet, peppery, pungent, and aromatic flavors actually makes it an incredibly versatile spice.
What flavor does cardamom go with? ›
What does cardamom taste like? Frisch says that cardamom has a complex aroma with a piney, fruity, and almost menthol-like flavor. When used too much, it can be slightly astringent. It pairs wonderfully with citrus, and works well in both desserts and savory dishes.
What flavor is similar to cardamom? ›
The best replacements for ground cardamom are spices that have that same aroma and flavor, such as allspice, cinnamon, and nutmeg.
