The sweet, piney notes of freshly ground cardamom are a key flavor in Scandinavian breads and Indian and Middle Eastern desserts. For those who prefer not to include whole cardamom pods in savory dishes, ground cardamom makes an acceptable substitute. When making sweet dishes, this spice pairs well with any tropical or stone fruit making it your new secret ingredient in banana bread, blueberry pie, or peach cobbler. We grind our cardamom weekly for the freshest, strongest flavor. Since cardamom loses flavor quickly once ground, it's best to purchase this spice in smaller quantities. Ingredients: Cardamom.
My son who lives in Chicago introduced me to Spice House; he is a very good cook and much more knowledgeable than I about herbs and spices. When my local market didn't seem to have cardamom available over several weeks and the holidays were coming, I turned to the Spice House website. I love their spices and their packaging - it's just a win/win experience.
I love cardamom. It is a sweet and pungent mystery ingredient. Intriguingly good in muffins, cakes and cookies and an unexpected enhancer to mashed sweet potatoes and squash. The only problem is powdered cardamom loses it flavor quickly so it best to grind the seeds just before use. The Spice House is the only place I've found that sells just the seeds. This makes fresh powder easily available anytime.
