Cardamom in Baking and Beyond: A Full Guide

Cardamom in Baking and Beyond: A Full Guide

By Nora Kim ·

Green vs. Black Cardamom

Green cardamom is sweet, floral, and citrusy — used in desserts and chai. Black cardamom is smoky and bold — used in savory Indian and Chinese dishes.

In Baking

Replace cinnamon with ground cardamom in cakes and breads. Scandinavian cardamom bread uses a full tablespoon per loaf.

In Savory Cooking

Crush 3-4 green pods and add to rice pilaf water. Drop a black pod into braised lamb or beef stew. Ground cardamom elevates carrot soup.

Buying and Storing

Buy whole pods and grind seeds as needed. Pre-ground cardamom loses flavor within weeks. Store pods in an airtight container.

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