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Green cardamom What can I do with it ?

Bought a jar from penzyeys. What can I use it for besides Turkish coffee?

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  1. Throw it in when steaming rice. Maybe add some cinnamon and cloves too.
    Check some recipes for Indian food and you should find a use for it. It is an ingredient in many garam masalas.

    1. I love to infuse rice pudding with it. Often add it to hot tea.
      Lovely in shortbread cookie recipes.
      Curried squash with a few pods is lovely.

      1 Reply
      1. re: HillJ

        Another vote for using it in hot tea, or iced tea for that matter. Interesting in coffee also. And in fact it's kind of an "in" cocktail ingredient at present. Many, many uses.

        As an example of cocktail use I forgot to mention:
        http://royalroseny.com/

        These are flavored simple syrups - the one with the green label is cardamom - clove. I haven't tried reproducing this myself (yet!) but it seems pretty doable.

      2. I used a few pods (crushed) to infuse the cream for creme brulee on Valentines Day. It was really really good!

        1 Reply
        1. re: weezieduzzit

          In a similar vein, I've used it to infuse panna cotta.

          There are so many uses. If you like Indian food in particular, you'll have no problem finding them. It's often found in Ethiopian food too.

          1. re: paulj

            If you bought pods, crush them lightly and add to rice, puddings, creamy anything. However, I wrap crushed pods and whole seeds in cheesecloth & remove before serving--crunching down on cardamom is overwhelming. Used in lots of Indian foods. Oh, I add some powdered to whipped cream, along with a touch of liquer.

            1. re: pine time

              excellent tip to be able to strain them out.

              i've used them in pound cakes and sweet and savory custards. i make a carrot/almond/cardamom custard that makes people swoony, lol.

              1. re: hotoynoodle

                Do tell! That custard sounds really interesting......

                1. re: hotoynoodle

                  Sure does! Any chance that you might share the recipe for the custard Hotoynoodle?

                  1. re: hotoynoodle

                    Ohh - do share that recipe if you can! Yum!

                    1. re: Tehama

                      i don't have one, i kinda wing it.

                      cook carrots in well-salted water, with some added sugar in case carrots are blah, til tender. reserve a wee bit of cooking water.

                      meanwhile simmer cream with crushed cardamom in it, to infuse. do not scald or boil. let sit and cool. strain solids out.

                      whizz carrots in food pro. use a bit of the cooking water, or a splash of orange juice, if needed to make them loose.

                      make a basic custard, with the cream and eggs. stir in some almond extract. if not feeling lazy, i will whip the whites til stiff then fold into the yolks and cream. adjust for salt and pepper. i usually add a touch of orange blossom water too. careful -- it's potent.

                      cook in a water bath, low and slow.

                      it looks pretty with toasted candied almonds on top. just a hint of sweet with the savory. it's better room temp than it is hot, so perfect for entertaining.

                      1. re: hotoynoodle

                        sounds delish! Thanks so much for posting; I really want to try that!

                  2. re: pine time

                    That is a good tip! I use it a lot in Indian dishes, as you've suggested. But as much as I love the flavor cardamom lends to a dish, it really is overwhelming to bite into the seeds, tiny as they are.

                    On another note, cardamom is a key--and delicious--flavor in Swedish and Finnish baking, used especially in their sweet rolls. Unfortunately I can't vouch for the authenticity of any one recipe over another, but in Finnish they're called pulla and in Swedish they're called semlor. Sorry for the lack of actual recipe but I feel it's still worth posting this idea--the taste is so good you really must try it!

                  3. re: paulj

                    Green Cardamom refers to unbleached pods. Decorated to Seeds and Ground , well Ground seeds.

                    1. re: chefj

                      Penzeys only uses decorticated once in its description. http://www.vannsspices.com/Vanns-Card... uses it more.

                      1. re: paulj

                        Sorry I don't understand the point?

                    2. re: paulj

                      Sorry, spell check did me wrong. I meant Decorticated not "Decorated".

                    3. I love ground green cardamom (grind whole, husk included) in dairy based desserts. You can put ricotta, lime juice, cardamom powder, a dash of vanilla, and sugar/sugar substitute in a blender, then chill in a serving bowl and it sets and becomes like a delicious mousse. You can strain yoghurt or use a Fage type product and whisk in saffron strands, a splash of rose water, cardamom, and sugar/sweetener and pour into serving bowl/mini bowls, chill, then top with slivers or almonds or pistachios and you have the Indian dessert Shri Khand. You can also blend it into vanilla milkshakes. If you have sticky, extremely soft dates, you can put the dates on top of vanilla ice cream and sprinkle with ground cardamom.

                      Grind it fresh as you use it for best flavor.

                      1 Reply
                      1. re: luckyfatima

                        The dates reminds me that you can take any sticky soft dried fruit chop to a paste with Cardamom add chopped nuts if wanted.
                        Form fruit paste into balls or slab(cut into bite size squares) and dust with powdered sugar or top with Vark.
                        There were stores in India that specialized in dried fruit sweets flavored in a vast beautiful array of flavors shapes and stuffings.