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Showing off really good Cardamom

A friend just back from India gave me some super fresh, dazzlingly aromatic cardamom. Any suggestions on recipes -- maybe some more savory ones -- that will really showcase it?

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  1. On the savory side ...

    - Add it to split pea soup or corn chowder

    - Roast carrots tossed in cardamom

    - Combine in pancake or waffle batter.

    - Fried rice

    - Sprinkled on warm spinach salad (tossed first with a balsamic walnut vinaigrette)

      1. re: kersizm

        Cardamom ice cream is beautiful!!

        I also use cardamom in homemade granola instead of cinnamon. We love it.

        1. re: IndyGirl

          I have this theory that you can use cardamom in any recipe you would use cinnamon in. Not that they taste anything alike, but somehow they "work" the same way.

          1. re: Ruth Lafler

            I totally agree! I love it in homemade granola. It's just fantastic. (Mine is from penzey's.)

      2. Ruth, I made these

        http://www.saveur.com/article/Recipes...

        I used too much cardamom, overwhelmed what should have been a delicate flavor, but I'd call it a very promising recipe.
        Here's my picture--made these about a year ago.
        http://www.flickr.com/photos/41199487...

        3 Replies
        1. re: blue room

          That looks really delicious. But what is this "too much cardamom" you speak of/ <g>

          1. re: Ruth Lafler

            You're probably aware already, but don't miss this thread:
            http://chowhound.chow.com/topics/732378
            I especially like the suggestion for cardamom (rather than ginger) ale.

            1. re: blue room

              Yeah, I actually posted on that thread. I was hoping for some new inspiration. I guess since it's so fresh, I'm thinking of something that will use it whole, rather than ground.

        2. savory custard -- it pairs beautifully with almonds and carrots.

          4 Replies
          1. re: hotoynoodle

            Recipe? The carrot recipes I've seen are sweet.

            1. re: Ruth Lafler

              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 if needed to make them loose.

              make a basic custard, with the cream and eggs. if not feeling lazy, i will whip the whites til stiff then fold into the yolks and cream. stir in some almond extract. 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.

              1. re: hotoynoodle

                This is pretty homely, but cardamom makes porridge special - I think my childhood cardamom-spiked oatmeal is a bastardization of a norwegian rommegrot, or cream porridge, but I still love it for a special-feeling breakfast with cream and sugar and chopped apple. Also good in rice pudding.

                1. re: Teague

                  http://food52.com/recipes/9307_cardam...

                  i guess the norwegians love them some cardamom. this cake has been on my to-do list a long time.

                  eta: damn google-fu! just found this:

                  http://markbittman.com/less-meat-mond...

                  sounds awesome. love pears and crisps.

          2. Chai.

            I once tried a cardamom cake recipe I found on the home cooking board, I don't remember it exactly, but I think it's this one: http://blogs.sweden.se/expat/tag/card...