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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)
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    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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