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Cardamom pods vs ground cardamom

k
ko_star Dec 16, 2012 02:41 PM

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?

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  1. grampart RE: ko_star Dec 16, 2012 03:07 PM

    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!

    1. c
      Cathy RE: ko_star Dec 16, 2012 03:39 PM

      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.

      1. h
        hetook RE: ko_star Dec 16, 2012 03:46 PM

        Nothing but freshly ground for bread making.

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