Cardamom

Cardamom has sweet, pungent, floral aromas used widely.

Flavor

How to use it

Bruising for Infusion. Bruising releases cineole and limonene oils for flavorful infusions.

Use in Desserts. Ground cardamom adds cineole and limonene for a layered, sweet fragrance.

Common mistakes

• Too much cardamom makes it taste medicinal.
• Uncrushed pods block cineole oil release.

What goes with cardamom

• Pistachio. Cardamom's floral, eucalyptus notes meet pistachio's sweet, buttery flavor in many sweets.
• Milk. Milk's fat carries cardamom's essential oils, enriching its taste.
• Rice. Cardamom’s aroma infuses rice, lifting its neutral flavor.
• Ginger. Cardamom's cool floral notes complement ginger's hot, sharp bite.
• Saffron. Both bring floral, honeyed aromas, as in Persian and Indian sweet rice.
• Vanilla. Cardamom's floral lift brightens vanilla's creamy sweetness.
• Yogurt. Cool, tangy yogurt calms cardamom's strong aroma in drinks and desserts.
• Orange. Orange's acidity highlights the floral quality of cardamom.

Try tonight

• Fragrant basmati rice with cardamom pods.
• Cream infused for cardamom-flavored whip.
• Spike curries with a twist.

Storage

Keep in a cool, dry place in an airtight container to preserve freshness.