Spice of the Month – Cardamom

CardamomElettaria cardamomum

Cardamom is a vibrant, fragrant spice, that is sweet, slightly citrussy, and refreshing which makes it a perfect spice to liven up and enhance dishes for the new year.

In the Kitchen

Cardamom adds a sweet and zingy flavour to a variety of both sweet and savoury recipes. It is used in stews and curries, especially with chicken and lamb, and adds a sweet fragrance to rice, lentils, and chickpea-based recipes. It is an ingredient in many spice blends, such as garam masala, curry powders and in Chai Spice mixes (see my recipe for Chai Spice).

Cardamom is used to flavour many Asian sweets and desserts and works well with many milk or cream-based desserts, such as kulfi or rice pudding. Used in bakes such as carrot cakes, banana breads and biscuits, it adds a warming, yet zingy flavour, also working well with other warming spices such as cinnamon, nutmeg and ginger. It can be added to fruits, such as pears and apples, when poaching, or used in recipes with dried and fresh fruits, such as dates, figs and oranges.

Cardamom is amazing with chocolate and especially good with coconut and nuts, particularly pistachios. The addition of cardamom to coffee not only makes for a warming, fragrant drink, but also lessons the effect of the caffeine. Cardamom added to tea is a delightful thing!

Origins

Cardamom is the spice from the seed of a tropical plant that is part of the ginger family (Zingiberaceae), native to southern India and Sri Lanka. Cardamom is known as the Queen of Spices, black pepper being the King. After saffron and vanilla, cardamom is the third most expensive spice, largely due to its limited growing area and time taken to harvest and process the spice.

How to Use

The pods can be used whole in dishes, such as curries and stews. To use whole, crack the pod slightly first to allow the flavours to infuse into the dish and remember to remove before serving.

Some recipes will require whole or ground seed. The seeds can be ground in a spice or coffee grinder or crushed using a pestle and mortar.

It is best to buy either the whole pods or seeds, rather than ground. As with any spice, ground cardamom loses its flavour more quickly. When buying, look for bright green pods when buying. Make sure to store in a cool, dark place in airtight containers.

Black cardamom, also known as brown cardamom, and Chinese black cardamom, also known as red cardamom, are different species and are not true cardamom. Black cardamom has a smoky fragrance and Chinese black cardamom has a strong, spicy flavour.

Health Benefits

The seeds have pain relieving and anti-inflammatory properties which can help with stomach problems, aiding digestion and flatulence, as well as soothing coughs. A tea made with the crushed seeds can be gargled to relieve sore throats and seeds can be chewed to freshen the breath after a meal.