Ground Inner Cardamom Seeds

Cardamom has a complex, distinct flavor. It has a minty, spicy, and citrusy taste with a hint of earthiness commonly associated with herbs. It is also quite aromatic. Its flavor goes very well with cinnamon, nutmeg, allspice, cloves, ginger, and other aromatic spices.

Cardamom is used in various sweet and savory dishes. You can find it used in different pastries, cookies, breads, and other baked goods. It can also be paired with meats, fruits, legumes, and grains. Some even use it to add flavor to coffee, tea, and even alcoholic drinks. But do be careful not to use too much. Its intense flavor can easily overpower any dish, drink, or baked goods.

Cardamom adds a unique flavor to coffee and can quickly enhance your morning coffee. It provides a rich layer of spicy, floral flavor that beautifully complements coffee’s bitterness. Ground cardamom or crush cardamom pods while simmering coffee in a pot with water or milk. 

Cardamom is one of the most expensive spices in the world by weight. Only saffron, vanilla, and a few others are more expensive. One of the reasons why it is so expensive is because the way it is harvested is so labor-intensive. Unlike other spices wherein the harvest process can be automated, each cardamom pod is harvested by hand when it is about 75% ripe to achieve peak quality. Much time and care is placed into each pod, which explains why it is so expensive. Additionally, typical yield for cardamom is around 50 to 150 pounds per acre, which is quite low. This is where the basic rules for supply and demand apply. The high demand for the limited supply of cardamom adequately explains why it is so expensive.

No, cardamom tea does not have caffeine. In fact, it has an opposite effect. It can be used to neutralize the stimulant effect of caffeine to help calm the nervous system.

No, it does not. Unfortunately, the flavor of cardamom is an acquired taste. For some, it adds a uniquely distinct taste that goes well with numerous dishes. But others need some more time to get used to the flavor since it can get too overwhelming. 

When the recipe calls for cardamom powder but you're out of the ingredients, you can try using equal parts of cinnamon and ginger.

Although both green and black cardamom may come from the same family, they actually come from different genera. Green cardamom belongs to the genus Elettaria while black cardamom is from Amomum. Aside from differences in appearance and flavor, they are also not harvested the same. Green cardamoms are harvested before they reach full ripeness while black cardamom is harvested much later.

Black and green cardamoms have different flavors. The flavor of black cardamom is more intense. It also has a distinct smoky flavor. Substituting the ingredients will depend on the recipe. Black cardamom is best added to meat and savory dishes and doesn’t go well with sweet dishes. If that is the case, try using a combination of ginger and nutmeg instead.