Cardamom

Cardamom is a distinctly aromatic spice with a fresh, citrusy fragrance and a warm, spiced undertone. The seeds, and sometimes the pods, are used to perfume sweet bakes, coffee and desserts, but also to give rice dishes, stews and curries extra depth and aroma.

Latin name: Elettaria cardamomum (green cardamom)
Origin: South India and Sri Lanka
Plant family: Zingiberaceae (ginger family)
Height: around 2–4 m
Flowering period: depends on the climate, often during the rainy season
Lifespan: perennial

Description

Cardamom comes from a tropical plant in the ginger family. The spice consists of small, aromatic seeds enclosed in pods. Green cardamom is the most common and is known for its bright, floral and citrusy fragrance. There is also black cardamom, with larger, darker pods and a smokier, earthier character, which comes into its own particularly well in savoury dishes.

After harvesting, the pods are dried, allowing the seeds to retain their fragrant oils. It is precisely these volatile oils that make cardamom so distinctive: the aroma is intense, but it can also fade quickly if the spice is stored ground for too long.

In the kitchen

Use cardamom with restraint; even a small amount can carry a dish. Its flavour combines beautifully with milk, cream and butter, which makes it a classic in cinnamon buns, biscuits, cakes, rice pudding and ice cream. In drinks, it appears in chai, coffee and mulled wine-style preparations, where it adds a fresh lift.

In savoury dishes, cardamom works well in rice, such as biryani, as well as in curries and stews, often together with cinnamon, cloves, bay leaf and black pepper. For a mild, rounded aroma, you can let a few crushed pods infuse in sauce, stock or milk and then remove them afterwards. For a more direct result, lightly crush the seeds and grind them finely, or use ground cardamom sparingly in the dish.

Storage & quality

Store cardamom in an airtight container in a dark, dry place. Whole pods retain their aroma the longest; preferably grind or crush the seeds just before use. Fresh cardamom smells bright and intense, without dusty or flat notes. Pods that are still green rather than dull grey and feel firm usually give the best fragrance.