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Jan 15, 2009 06:59 PM

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?


            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.