Cardamom
Aromatic, floral and fresh, with a cool spice note. Intensity varies with quality and form.
AI-generated illustration.
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What is it?
Green cardamom comes from Elettaria cardamomum. The pods contain the seeds used as a spice.
«Aromatic, floral and fresh, with a cool spice note. Intensity varies with quality and form.»
Background
In baking, we want the aroma of the seeds. Choose pods, loose seeds or powder according to the work and control you prefer.
Flavour profile
Aromatic, floral and fresh, with a cool spice note. Intensity varies with quality and form.
Pairs well with
Buns, rice, milk dishes and aromatic stews. It does not need to accompany sugar every time.
Open a few pods and crush the seeds for baking. For rice, lightly crushed whole pods can infuse and then be removed.
Did you know?
One cardamom pod contains several small seeds; pods and seeds are not the same unit of measurement.
Common mistakes
Leaving coarse pieces of pod husk in a fine dough, or using lots of powder that barely smells.
Know the difference
Green and black cardamom are different spice products. Do not automatically exchange them in sweet buns.
A little spice knowledge
For buns, crush the seeds evenly. Whole pods can instead infuse liquids that will be strained.
Works well with
Ginger, cinnamon, coriander seeds and citrus zest.
Sapidus’ favourite partners
Try a small sprinkling of freshly crushed seeds in a portion of bun dough and note the amount.
Never combine with?
To keep a rice dish mild, try a little cardamom before making a powerful spice blend.
Storage
Store tightly closed, dark and dry, away from cooker steam. Smell before use and buy an amount suited to your consumption. Follow the packaging advice for fresh or processed products.
Try it yourself
Smell freshly ground seeds beside the powder you already have. Compare before changing the recipe. This suggestion is not presented as a test carried out by Sapidus.
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