Cardamom pods vs ground cardamom
I'm about to bake some bread that calls for crushed cardamom seeds. I only have ground cardamom and I'm hoping this is a reasonable substitute for baking.
I don't think cumin would be as nice ground as it is in seed form in bread, so this is what's making me think it might not work as well.
Anyone tried using ground cardamom in bread?
My family has been making a Norwegian Christmas bread for over 100 years. Freshly ground cardamom is a MUST. One year my aunt used the not-freshly-ground from a jar and, to put it mildly, it wasn't well received. Like nutmeg, fresh ground can't be beat!
The ground cardamom is the seeds plus the pod ground together; it's 'diluted'.
Seeds are removed from the pod then crushed in a mortar/pestle and the flavor difference is easy to distinguish.
We make a Finnish coffee bread-pulla- pretty regularly and I'd never use the ground in it; only fresh seeds.