Cardamom

Cardamom, Whole Pods, Inner Seeds, Ground, and Black

Cardamom has a unique flavor and aroma that is hard to put into words. It defies the boundaries of normal sensory comparisons. It is compellingly strong, yet delicate; sweet, yet powerful; with an almost eucalyptus freshness.

Cardamom is used in different ways by different cultures: in the Middle East to flavor coffee, in Scandinavian communities as a dessert baking spice. In India it is a savory spice for curries. Elsewhere it is used for poached fish, meat loaf, fish stews and sweet potatoes.

We feature the freshest cardamom available, and we’re proud of the fact that many of our most discriminating Indian customers will testify to this. For the modern-day, time conscious cook, we grind the inner seeds each week; we advise buying only what you will use in the immediate future.

Finally, there are black (actually brownish) pods which are not "true" cardamom, but come from a closely related species. The flavor is very similar but much stronger and more bitter. While black cardamom is often considered inferior to the more delicate green pods, it has a charm of its own in savory recipes. If you are a vegetarian or kosher cook, a few pods of black cardamom thrown into soups and casseroles can add a subtle bacony flavor.

While cardamom is indigenous to India, today much of it is commercially grown in Central America.

Cuisines and Categories

• Baking Spices, Indian, Scandinavian

Recipes with this Spice

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