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Spice Advice: Cardamom

Spice Advice: Cardamom

cardamom

Known as the “Queen of Spices,” there’s not much out there that compares to the diverse flavor and aromatic complexity found in cardamom. Basically, it rules. But similar to cilantro, cardamom has a bit of a debate surrounding it. Even though the two varieties of cardamom, green & black, are both from the ginger family, they have wildly different flavor profiles. ⁣


Green cardamom is the most common of the two and considered to be “true” cardamom, while it’s been argued that the black version isn’t really cardamom at all, but merely a relative. But that’s kinda like saying red apples are more “apple” than their green counterparts...and that doesn’t sit right with us. 


Our green cardamom’s sharp, powerful layers of flavor range from sweet, spicy, and peppery w/ hints of mint and lemon — key flavors in our garam masala, & chai blends. It’s an essential spice in Indian, African, Nordic, Middle Eastern, and Asian cuisines; used in mostly sweet but also savory dishes. Black cardamom is more commonly used in savory dishes but can be found in sweet recipes as well. Its pungent smokiness is balanced w/ notes of ginger & cooling menthol. It’s a big deal in the world of Indian curries, daals, and stews...so, regardless of whether or not you consider these two varieties to be on the same “cardamom level,” they both play an equally important role in the culinary world.

 

4 Comments

  • Thanks for asking, Johney! The easiest way to break ‘em down a little is probably with the back of a heavy spoon, but it’s not always necessary. It’ll definitely kick that cardamom aroma and flavour up a couple notches though!

    Spicewalla Fam on
  • What is the easiest way to remove cardamom seed pods? Do they have to be remove to get full flavors? Thank you Johney

    Johney Freeman on
  • We’re totally thrilled that we’re a part of your culinary inspiration, Charla! Thanks for the love, it’s so appreciated.

    Spicewalla Fam on
  • I am so glad I saw Chef Meherwan Irani on the Rachel show today. I am a retired Culinary Professor and I spend my time creating new food creations. I have been studying Indian and Japanese cuisines lately.

    Your happy personality is mesmerizing.

    Many thanks for inspiring me even more,
    Charla K. Rotter
    MA, Culinary Arts

    Charla K. Rottter on

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