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Kitchen Dictionary: cardamom

Pronounced: KAR-duh-muhm

Cardamom is a spice native to the Middle East, North Africa, and Scandinavia. There are three types of cardamom; green cardamom, black cardamom and Madagascar cardamom. It is best to buy cardamom still in the pods, which are removed and discarded. You can also buy cardamom seeds however; they lose much of their flavor. Ground cardamom has even less flavor than the fresher ones. Most recipes usually call for green cardamom. Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic. Cardamom is more expensive than average spices. A little goes a long way. If a recipe calls for 10 pods that would equal 1 ½ tsp ground. Ground cardamom is readily available and found in grocery stores.

Ethnicity: Scandanavian, East Indian Ingredient

Season: available year-round

How to select: Purchase in the pod or ground.

How to prepare: Grinding the pod yourself will result in a fresher, stronger representation of the spice.

Matches well with: chicken, coffee, curries, duck, lentils, meat, oranges, peas, rice, squash

More Cardamom Recipes
Popular Cardamom Recipes
Iraqi Cardamom Cookies (Hadgi Badah)
Gooseberry-Cardamom-Jam
Traditional Bahraini Cardamom Coffee
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Nutrition Facts

Calculated for 1
Amount Per Serving %DV
Calories 0
Calories from Fat (%)
Total Fat 0.0g %
Saturated Fat 0.0g %
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0.0g %
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.0g %

How is this calculated?

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