Queen Of Spices ~ Cardamom’s resinous character is beloved among many cultures for making everything feel richer, and delectably aromatic. The scent is like that of rich cloves, cinnamon and nutmeg, but think sharper and full of citrus. It’s menthol character gives a potent note from the first taste allowing it to pull together very different ingredients on the same plate. There’s nothing quite like Cardamom.
Cardamom is called the queen of spices for good reason. These pods hold notes of powerful pungent aroma, menthol, cool bittersweetness and rich flowers. In Rome, Cardamom was a luxury fragrance and culinary spice. Over time, it became deeply rooted in rice dishes, curries, and sweets across many cultures. It’s well known as a warm culinary treasure, it imbues a spark of life and rich aroma to everything it touches.
Cardamom comes from small, oblong, three-sided pods that contain clusters of irregular shaped brown to black seeds hiding a truly powerful aroma. It’s a tropical plant that grows all around the equator in regions like south India, Guatemala, Indonesia, Sri Lanka and parts of Africa.
Decorticated cardamom is what we call the small seeds once the pod has been peeled off. Each seed is small brown to black, and you’ll find 5 to 15 of them inside each green seed pod. The seeds have a more menthol note and are more intense than the whole pods.
When Cardamom is ground it’s usually a muted grey or brown tone and the aroma is strong indeed! Use a mortar and pestle to break open and grind your seeds and increase the powerful aroma.
Always make sure there’s some amount of fat in the liquid as it extracts certain notes that are not water-soluble.
In cooking, Cardamom is used in varying applications and profiles. Many Indian dishes incorporate some kind of Cardamom, where its resinous aromatic nature brings together richly spiced characters. It goes incredibly well in baking and has found a home in Swedish buns and holiday gingerbread. It’s a key ingredient in traditional chai, Egyptian coffee and Vietnamese pho. Cardamom is perfect when your aroma needs to be boosted yet not overwhelmed. Try in stews, pilafs and spice blends.
