HOME > Chowhound > Home Cooking >

Discussion

Cardamom pods.....What do I do with them?

So I have these whole pods, and I don't think I spelled Cardamom correctly...

I know some ground up can go into baking but I was wondering what else I can do with them since it's summer and I don't intend to turn on the oven for at least another month.
Also I'm not a huge baker since I live alone.

Ideas, recipes, anything would be great. Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Try brewing the pods with black tea leaves. Cardomom tea (usually served very sweet) is popular in the middle east. Crack several pods to expose the seeds, and simmer them for a little while by themselves. Then add the tea, and steep until you have the desired strength. Add sugar to taste.

    Also there are different kinds of cardomom: green, white, and black, to my knowledge. They have different flavor characteristics, so results may vary.

    1. I add cracked green cardamom pods to rice pudding, to the custard when making ice cream and make a nice cardamom ice cream.

      2 Replies
      1. re: sarah galvin

        Cardamom ice cream BRILLIANT!!!
        I think I have green cardamom - at least the pods are green...

        1. re: starlady

          It is actually the best. I steep the custard with the cracked pods and strain out before freezing.

      2. I allow them to dry, then grind and and mill. I sift out the chaff ( pod debris) and keep the other grindings for baking and other recipes like Indian chutneys etc.

        1. Here is a thread when I asked about how to use the pod. Sorry, haven't figured out the link thing yet.

          http://chowhound.chow.com/topics/533359

          1. When making rice for Indian "type" food, I take a green pod and smash it with the side of my knife then place it in the pot with my basamati and water/coconut milk...really flavors the rice brilliantly.

            Lebanese often flavor their "turkish" coffee with cardomom, though this can be easily done with regular drip coffee makers. lightly crushing the pod with the side of yer knife then place it on top of yer coffee in the filter. The flavor of cardomom come through and it's a great change of pace from my typical Folgers.

            1. I often find myself making panna cotta flavored with cardamom. Goes great with a slice of broiled grapefruit. Generally cardamom goes great in anything with dairy, from ice cream to rice pudding to chai.

              If you want to try your hand at Indian food, they add an almost floral dimension to biryani, nihari, rogan josh and countless other curries.

                1. < I don't think I spelled Cardamom correctly...> Yes, you did!

                  You could use some in a spice ice cream. I am flavoring a Tomato Shortcake with some freshly ground cardamom. It would be good in small dose in Apricot Sorbet, too.

                  1 Reply
                  1. re: ChefJune

                    Please elaborate on tomato shortcake, chefjune! Sounds unusual!

                  2. put them in a glass jar and use them in the future. they are dried, and will last a LONG time.

                    but if you feel compelled: my pound cake is superb http://chowhound.chow.com/topics/5333...

                    2 Replies
                    1. re: alkapal

                      Thanks Alkapal, I may have to make that for my birthday!

                      1. re: alkapal

                        I bought mine in India, at least 5 years ago, and they are still strong. Keep them in an airtight container that allows no light in.

                      2. I purchased an Indian cookbook several years ago and there are a number of recipes in it that call for whole cardamom. You could make your own garam masala or research a few Indian dishes that use the cardamom pods and sound tasty to you.

                        1. Whenever I make a Japanese style curry using the off-the-shelf roux, I always "customize" it by adding all sorts of additional spices. In a way the OTS roux becomes just an expedient starting point for making a curry. One of the spices that I like to additionally add is green cardamom, as I find that the roux's are sorely lacking in this area.

                          I usually just crush the pods, though if I were a bit more finicky I'd release and add just the inner seeds.

                          In any case when you store your cardamom, make sure you keep the pods intact. Glass jars will work, but a stainless steel Indian dibba will "work" even better, as you want to also keep light away from the pods. (If you have a lot of frequently used spices a Masala dabba that contains 7 smaller dibbas are great! They're much less fussy to use than a bunch of spice jars, and do a good job at keeping air and light out.)

                          http://www.flickr.com/photos/akatayam...

                          1 Reply
                          1. re: cgfan

                            "a little dabba do ya!" ;-D

                            btw, search home cooking for cardamom, and there a lots more recipe/use ideas, e.g., http://chowhound.chow.com/topics/319082

                          2. In just a couple of months it will be mulling season- I like to add the pods to my mix of mulling spices for cider or wine. I'm also pretty big on masala tea- I probably use them as much in beverages as I do in my cooking.

                            1 Reply
                            1. re: TongoRad

                              just a couple of pods dropped in hot tea is very soothing to the soul.

                            2. Just forget the eating of all this yummy recipes, read a good book, get on the tread meal, clean the attic, whatever, but pop the green cardamom pod in your mouth, suck on it gently, stash it in your mouth for a day, park it in a cup overnight. This may keep your oral cravings in check, (I'm wondering about smoking cessation). I was so surprised to experience this after a young person with Pakistan elders in her family commented that the ladies kept the seeds in their mouths. I looked it up online and nice breath was also mentioned. Slightly increased salivation with reduced risk of stomach ulcers was not mentioned but with the autonomic response to stress of dry mouth somewhat associated with ulcers and sensitivity to certain bacteria found in the stomach which also cause ulcers, it's not going to hurt. Saliva may bond with bacteria and other yucky stuff so if it does the saliva is excreted nicely and no harm done. Let's try it for a few weeks. It's not so expensive on Amazon.