What is cardamom?

Cardamom typically refers to two species of plant from the ginger family: Elletaria cardamomum (green cardamom) and Cardamomum amomum (black or brown cardamom). In cooking, green cardamom is what is mostly used and comes in the form of a pod with a dark, oily seed inside. Cardamom can be used in two ways: the seed can be removed from the pod and ground, or the pod can be lightly bruised to infuse flavor when used in whole form. Cardamom is used in a variety of Indian and Asian curries, in the Middle Eastern spice mix ras el hanout, and in many sweet European baked goods. Cardamom is the third most expensive spice in the world, after saffron and vanilla.

What does cardamom look like?

Cardamom pods are thick, green and paper-like, while the enclosed seeds are small, dark brown and oily. When the seeds are ground, the result is a medium-brown powder.

What does cardamom taste like?

Cardamom has a strong, floral aroma and a warm, pungent taste, adding a sweet yet citrusy flavor to both sweet and savory dishes. If you’re interested in how different spices flavor an Indian dish, read more on the 6 Key Elements of Taste in Indian Cuisine.

Leading brands like McCormick carry cinnamon sticks (Photo Source: mccormick.com)

What are the nutritional benefits of cardamom?

Cardamom has many health benefits including antiseptic and antimicrobial properties, detoxifying benefits, and digestive benefits. Cardamom can be of great benefit as a diuretic, ridding the body of excess fluids and unwanted toxins. The volatile oil in cardamom has been proven to soothe the stomach and intestines, making cardamom an ideal solution for a host of digestive problems, such as constipation, dysentery, and indigestion. Cardamom can also be used as a mouthwash, disinfecting the oral cavity and driving away bad breath. Cardamom can also be added to drinking water to kill germs, and added to food preparations to inhibit spoiling.

How can I use cardamom in cooking?

You might already have ground cardamom in your cupboard for baking, but cardamom can be used much more broadly, especially in Indian cuisine. Cardamom is one of the key whole spices you need for basic Indian cooking, particularly for long-simmered dishes. Green cardamom pods are often added, along with whole cloves and cinnamon sticks, when sauteing onions, garlic and ginger in oil. Cardamom is also a key ingredient in garam masala — one of the key ground spices in Indian cooking — and masala chai.

Which Big Apple Curry recipes feature cardamom?

Green cardamom pods can be used in cooking the following authentic Indian dishes:

Basmati Rice with Saffron and Whole Spices
Lamb Keema with Potatoes and Sweet Green Peas
Paneer with Sweet Green Peas and Whole Spices

The 5-10-5 Rule

To make a variety of authentic Indian dishes at home, you need a few key things in your pantry and fridge. In the course of teaching my husband Sean the basics of Indian cooking, I created The 5-10-5 Rule – a useful cheat sheet on the main aromatics, ground spices, whole spices, and herbs you need in your kitchen.

If you have 5 basic whole spices in your cupboard you can make a variety of Indian dishes at home. Cumin seeds are at the bottom right, in addition to whole cloves, black mustard seeds, and cinnamon stick.