Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
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
|Calculated for 1|
|Amount Per Serving||%DV|
|Calories from Fat||(%)|
|Total Fat 0.0g||%|
|Saturated Fat 0.0g||%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.0g||%|
|Dietary Fiber 0.0g||%|