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Cardamom seed

I may have misspelt this, but what can I do with this spice? When I lived in the Gulf, it was used in Arab/Indian chicken dishes among others. Any suggestions on what it goes well in?

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  1. Its also very good in baked things like danish, cookies, and various spice cakes. I made an Iranian cardamom rice cookie recently that was very tasty. Rice pudding too!

    11 Replies
    1. re: junglekitte

      So it's best used in sweet, rather than savoury dishes?

      1. re: ziggystardust

        Well other than Arab/Indian savoury dishes I don't know what else besides desserts or pastries that it goes well with! :) But it certainly is delicious with all of the above!

        1. re: ziggystardust

          I think it's good in either. To me it has a citrusy quality, and like citrus can be sweet or savory. In Western/European cuisines it's mostly used in sweet dishes, though.

        2. re: junglekitte

          I had a cardamom craving yesterday and made a lovely Scandinavian cake with cardamom - interestingly, it has no butter, just eggs and cream. It's also good ground with coffee beans.

          1. re: MMRuth

            Would that be the famous Aunt Olga's Cardamon Cake from Molly O'Neill's New York Cookbook?

            Paraphrase:

            Preheat oven to 350F at least 15 minutes before baking.
            Update: I forgot to mention to butter a loaf pan and dust with dry bread crumbs (very old fashioned - and wonderful - technique)

            • 2 large eggs
            • 1 scant cup sugar
            • 1.25 teaspoons ground cardamom
            • 1.25 teaspoons baking powder
            • Pinch of salt
            • 1.25 cups all purpose flour
            • 1 cup heavy (whipping) cream
            • Confectioner's sugar, for dusting to serve (optional)

            Beat the eggs and sugar together in a mixing bowl until light.
            Whisk together the dry ingredients in a small bowl.
            Using a hand mixer, add the dry ingredients and heavy cream, alternately (thirds works well), with the egg-sugar mixture and blend until it is well blended.
            Pour batter into a loaf pan, level the batter, and bake for 50-60 minutes, until toothpick comes out clean. Cool on wire rack, and then remove from pan. Dust with confectioner's sugar before serving.

            1. re: Karl S

              Different book, but very similar recipe - 1 cup sugar, 2 cups flour, 3 eggs, 1.5 cups heavy cream (I was short 1/2 cup and subbed half and half and it was still quite good), 1 tsp cardamom, 2 tsps baking powder, 1/8 tsp salt. That's from memory, but I'm pretty sure it's correct. Mix dry ingredients in stand mixer, add eggs, then add cream, mix on high until resembles consistency of whipped cream. Put in 9" tube pan (greased/floured), bake for same time, cool for 5 minutes in pan, invert onto rack, cool completely, dust with icing sugar.

              1. re: MMRuth

                Hmm, I think I'll have to try this. I don't have a mixer though, I have never made a batter that resembles whipped cream?

                1. re: jaykayen

                  I'm sure you can do this with a wisk and a spoon. It's not as light as whipped cream. But not as heavy as normal cake batter, I'd say. Just had a slice with a cup of tea.

              2. re: Karl S

                Thanks the recipe, Karl S and MMRuth. It's really delicious, and it seems like a blank canvas for flavors, like orange flower water/almond extract/vanilla/mint.

            2. re: junglekitte

              Iranian Cardamom rice cookie? That sounds friggin' awesome! got a recipe you can share?

            3. I like to make tea with it which really shows off the spice. An roommate who was Indian showed me this. Simmer milk with tea leaves, sugar, and a few crushed green cardamom pods. Put the burner on medium and once a light boil begins, turn down the heat to a low simmer for a few minutes. The tea should be a café au lait color. Stain and enjoy.

              1. I only use it in tea, but would not be opposed to putting it in sweets (finely ground.)

                1. I support the cake and pudding suggestions. It's particularly good added to coffee cake.
                  It's also a key ingredient in the Arabic coffee that I had in the Middle East. Just like Turkish coffee, but often flavored with cardamom.

                    1. I love to simmer cardamom pods in milk with a little honey. Truly a drink for the soul.
                      Come to think of it it is -30 here I think I will have this tonight :).

                      It is also super tasty in Asian broth. Add cardamom pods, lemongrass, star anise and ginger to your regular chicken stock and you have a lovely Asian broth. Finish it with fresh cilantro and a big squeeze of lime.

                      1. its used all over the place in indian savory cooking, meat, veg rice - Among other things, its a primary ingredient of some of the versions of garam masala .

                        Cardamon is wonderful.

                        1. Cardamom is used in a variety of lamb and beef curries like vindaloo and rogan josh. It is an important important ingredient in any biryani. But it is also stellar with dairy in sweets. It gives the floral taste to chai; it sings in a panna cotta; it boldens the icing on ginger bread. It's not limited to just Arabic and Indian chicken dishes; it's rather versatile.

                          1. Shrikand! Drain yoghurt (or use Greek yoghurt) and mix with ground cardamom and sugar to taste. (It's not traditional, but I add a drop or three of vanilla) You can add saffron, too. Serve chilled. Mix in some mango, or top with chopped pistachios, to make it even better.

                            1 Reply
                            1. re: Channa

                              mmmmm! that sounds amazing! I do not eat much sugar so I will try it with honey; thank you! :)

                            2. very complimentary with peaches,great aromatic combination

                              1. Add freshly ground cardamom to pound cake batter; also add to coffee before brewing; add to spice type cakes and cookies; mulled cider; coffee cakes; apple pie; chutney, rice pudding. Orange zest and cardamom complement each other very well, a winning combination. I like adding orange zest and cardamom to my normal gingerbread recipe. Yum!

                                1. Cardamom pods ..What do I do with them? (18 replies) http://chowhound.chow.com/topics/545897
                                  BOARDS: TOPICAL: HOME COOKING
                                  ... think I spelled Cardamom correctly I know ...add cracked green cardamom pods to rice...make a nice cardamom ice cream. I...link thing yet. Cardamom ice cream BRILLIANT...broiled grapefruit. Generally cardamom goes great in...you store your cardamom, make sure you...
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                                  BOARDS: TOPICAL: HOME COOKING
                                  ... same lines, we dump a few green cardamom pods into our coffee (French press) before ...Delicious. And then do you pluck out the cardamom pods or leave them in before eating? ... doesn't say whether to remove the green cardamom pods before eating or not! No, you...
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                                  1. Here's one of my favorite ways to use cardamom seeds. I created it 25 years ago for a Christmas party, and it's still getting rave reviews today.

                                    1 large container sour cream
                                    1 heaping Tbsp whole cardamom seeds
                                    1 (heaping?) Tbsp prepared horseradish (to taste)
                                    1 rounded Tbsp sugar

                                    Crush cardamom in a mortar with pestle until nearly powdered. Combine with other ingredients. Stir well. Age at least an hour before serving as a dip for sliced fruits such as Jonathan apples, sweet firm pears, orange sections or whole strawberries.

                                    I like mine with liberal horseradish. The sweet/bite/spiced combination with the fresh fruit is unique and tastes like "more."

                                    3 Replies
                                    1. re: Caroline1

                                      Would I be amiss to slip it into a beef stew?

                                      1. re: ziggystardust

                                        ziggyplayedguitar: this is certainly not an indian recipe: http://www.bigoven.com/160152-Cardamo... i cannot vouch for it, nor can mr. google, who gave it to me.

                                        certainly cardamom with lamb. http://www.google.com/search?client=s...

                                        and caroline, that combo is unusual and intriguing. i'll have to try it, 'cause i'm struggling to imagine the flavor combo.

                                        --------
                                        always worth another look: http://www.youtube.com/watch?v=6dQWzd... ;-).

                                        1. re: ziggystardust

                                          Beef stew? hmmmm... Not the first thing that springs to my mind, but who knows? If you want to try it in YOUR beef stew, let us know how it turns out. The flavors are a unique combination that is surprising and delicious with fresh fruit. I'm just not all that sure it would do anything special for beef stew. But as I said, who knows? I sure don't!

                                      2. I put it in Biryani masala, with the other spices and yogurt as a marinade for the meats.

                                        I also add a few pods to the rice when it's boiling for biryani.

                                        Other things to do with it are make chai tea, it's lovely in regular black tea, milk and sugar.
                                        It's nice in puddings too, like the pakistani saimia noodle pudding.

                                        11 Replies
                                        1. re: BamiaWruz

                                          Ok, maybe I was off the mark with beef stew. Would it work if added to boiling rice as I do with saffron?

                                          1. re: ziggystardust

                                            Yes of course, in fact you can just throw the whole pod in (crush it once so the seeds are exposed) and it will give the water/rice a nice flavour, 3 is good.

                                            1. re: BamiaWruz

                                              I have it in seed, rather than pod form. How much should I add to rice per serving cooked?

                                              1. re: ziggystardust

                                                the seeds are hard and if i'm thinking clearly, they do not soften. i'm not sure i'd put just the seeds in as seeds. maybe grind them and put the ground cardamom in. if you're going to do this, toast it first, for more depth of flavor.

                                                i just used two crushed pods in my little rice cooker, plus ghee. i didn't get any cardamom aroma.

                                                i'd try 1/8 tsp. ground cardamom per cup of cooked rice to start.

                                                i'm anxious to hear other hounds' views......

                                                1. re: alkapal

                                                  You do need to crush the seeds a bit.My choice is to pre toast ala sesame
                                                  seed (dry) or ala rice with oil/liquid,pre soak like saffron.
                                                  I keep green and white pods on hand and found that finding the aromatic notes before cooking useful information.It seems fickle in what it has to offer in way of flavor and aroma.

                                                  1. re: lcool

                                                    ah, how about this idea: toast them and then infuse hot ghee with the toasted seeds, then bhuna the rice in the ghee, and then add the water to cook.

                                                    1. re: alkapal

                                                      works for me,it will for you.
                                                      Last summer I infused some white wine with crushed,toasted green pods/seeds.More potent than planned and had to dilute before using it with peaches.Still have some around,with walnut oil and egg yolk a fine salad dressing or bread dip.

                                                      1. re: lcool

                                                        oh, cardamom with peaches! toast some almonds to sprinkle on top? did you poach the peaches in the infused wine? holy moly, that'd be terrific with good summer peaches. how elegant!

                                                        1. re: alkapal

                                                          no to poached,a really light compote topped with stale ,toasted cookie or cake crumbs.(plain) stale pound cake and nut meal toasted is popular around here on fruit and soft cheese.

                                                2. re: ziggystardust

                                                  Or apricots cooked in a cardamom syrup and served over yoghurt. I haven't tried it yet, but how bad could it be?

                                                  http://www.timesonline.co.uk/tol/life...

                                                  1. re: Channa

                                                    it is lovely,we also you the resulting fruit syrup for cocktails.prosecco,cava or vodka

                                          2. Steep a couple crushed whole pods in heavy cream (take off heat once simmering) for 15-30 minutes. Strain. Bring to a quick simmer again, add shaved/ chopped bittersweet chocolate. Wait 5 minutes, stir until smooth. Cool in pan in fridge. Scoop out & roll to make truffles. Dust with cocoa powder. Heaven. Check cream to chocolate proportion from any truffle recipe.

                                            Your hands will be messy, but tasty to lick clean! After all the truffles are made, of course:)

                                            1 Reply
                                            1. re: tall sarah

                                              i agree with Tallsarah- make truffles! I made them over Christmas and they were delectable!

                                              I made the cardamom infused ganache and also a praline with lightly ground cardamom seeds and coconibs. I spread the crushed pralines on the ganache before cutting into squares.

                                            2. I have a Russian recipe for a slow roasted veal shoulder. Take a boned shoulder, tied together. Make a number of incisions around the shoulder, and stuff them with morello cherries, or preserved cherries (mine come from Hungary). Rub ground cardamon, cinnamon, salt and pepper into the meat. Put it in the fridge for a couple of hours. Bring it up to room temperature, pour some melted butter over it, and put it in a slow oven (325F). Timing depends on its size and desired doneness. During the roasting, baste occasionally with butter, cherry juice, and white wine. When done, rremove the roast to a rack over a dish, and cover loosely with foil. Thicken the pan juices (you might also want to add some water, wine, and some cherries to the drippings). Add any juices collected from the plate.

                                              1. Goes well with lamb curries.

                                                CPla
                                                www.ChefPla.com

                                                1. I have had it in ice cream. That was really good.

                                                  1. I make this recipe for cardamom chicken at least once a week:

                                                    http://food52.com/recipes/9275-roaste...

                                                    The cardamom flavor is fairly pronounced in this dish. It is also good in coffee, especially iced.

                                                    1. You can use it to make coconut rice scented with Cardamom. It's used in both sweet and savory dishes. The Scandinavians use it for a lot of baked goods and desserts.

                                                      It's also a nice addition to a Moroccan style tagine.

                                                      OR, you can make THIS...which is one of my favorite things to cook with. I make a batch and it will keep in the refrigerator for months. Niter Kibe, which is an Ethiopian staple. It's spiced clarified butter.

                                                      http://www.thekitchn.com/recipe-ethio...

                                                      1. Since this thread has floated up again, I'll just note that on another thread it was suggested to make cardamom extract. It's extremely easy (25 green cardamom pods in small jar covered with 1.5 oz. of alcohol) and smells amazing. It makes an easy way to add some cardamom flavor without hassling with the seeds or having the fine cardamom seed grit.