Yet it is worth getting to know cardamom better. This article explains the difference between green and black cardamom, how to recognise good quality, and how to use the spice in the kitchen.
What cardamom is
Green cardamom, botanically Elettaria cardamomum, is a perennial from the ginger family. It grows up to three metres tall and forms long flower panicles just above the ground. From these develop the small, three-sided pods known as the spice. Each pod holds about 15 to 20 dark, sticky seeds. That is where the flavour lies.
The pods are harvested by hand shortly before they are ripe, because otherwise they open and lose their seeds. They are then dried gently so that they keep their green colour. This effort explains the price: after saffron and vanilla, cardamom is one of the most expensive spices in the world.
Where it comes from
Cardamom is native to the humid mountain forests of the Western Ghats in southern India. Today Guatemala is the largest producer; cardamom was introduced there by coffee planters in the 20th century. It also comes from India, Sri Lanka and Tanzania.
Matching this article
Green, black and white cardamom
- Green cardamom is true cardamom and the one meant in recipes. It tastes fresh, floral, slightly lemony and at the same time warm, with a hint of eucalyptus.
- Black cardamom comes from a different plant (Amomum subulatum). The pods are considerably larger, wrinkled and dark brown. Because they are dried over an open fire, they taste smoky and earthy. It belongs in savoury dishes, such as Indian curries and rice dishes, but not in baking.
- White cardamom is bleached green cardamom. It tastes milder, because part of the flavour is lost during bleaching.
Cardamom, ginger and galangal
Botanically, cardamom is closely related to two spices that are used quite differently in the kitchen: ginger and galangal. With ginger and galangal it is the rhizome that is used, with cardamom the seeds.
In the Hildegard von Bingen kitchen, galangal is the most important spice of this family. More on this in the article Galangal root: properties, uses and recipes.
How to recognise good quality
- Bright green pods. Pale, yellowish or brown pods are old or poorly dried.
- Closed pods. Pods that have split open have already lost flavour.
- Dark, sticky seeds. When a pod is opened, the seeds should be blackish brown and cling to one another slightly. Light brown, dry seeds are a sign of old stock.
- Intense fragrance when a pod is crushed.
Whole or ground?
With hardly any other spice is the difference as great as with cardamom. The essential oil evaporates very quickly after grinding. Pre-ground cardamom often tastes merely dull.
Better: buy whole pods, press them open with the back of a knife as needed, take out the seeds and crush them finely in a mortar. The empty pods can be left to steep in tea or coffee.
Dosage
Cardamom is aromatic, but not as dominant as clove or star anise.
- Whole pods: Two to three lightly crushed pods for a pot of rice, a curry or a litre of tea.
- Ground, in baking: Half a teaspoon to one teaspoon per 500 g of flour.
- In coffee: One lightly crushed pod per pot, brewed together with the ground coffee.
Uses in the kitchen
- Baking: Speculoos, gingerbread, plaited yeast loaf, cinnamon buns, apple cake. The recipe for a homemade blend can be found in the article Make your own speculoos spice.
- Desserts: Rice pudding, semolina pudding, porridge, compote, pears and plums.
- Savoury: Rice, curries, lentil dishes, braised lamb dishes, carrot soup.
- Drinks: Coffee, chai, mulled wine, hot milk. A lightly crushed pod also goes well with spelt coffee.
It combines well with cinnamon, clove, ginger, vanilla and orange.
Storage
- Whole pods should be kept airtight, dark and dry. This way they keep for one to two years.
- Ground cardamom should be bought only in small quantities and used up within a few weeks.
- Not above the stove: heat and steam speed up the loss of flavour.
Frequently asked questions
What does cardamom taste like?
Green cardamom tastes fresh, floral, slightly lemony and warm, with a note of eucalyptus. Black cardamom tastes smoky and earthy.
Can you eat the cardamom pods?
The husks are fibrous and are usually removed. What is used are the seeds, or the whole pods, which are taken out before serving.
How many pods make one teaspoon?
About ten to twelve green pods yield one teaspoon of ground seeds.
Can I use black cardamom instead of green?
Not for baking and desserts. The smoky flavour only suits savoury dishes.
Why is cardamom so expensive?
Because the pods have to be harvested by hand before they are ripe, and because the plant needs a great deal of moisture and shade. The yield per plant is low.
What can cardamom be replaced with?
There is no equivalent substitute. A mixture of cinnamon and a little ginger or galangal comes close to the warm part of the flavour, but the fresh note is missing.
More from the range
The other spices can be found in the category Spices according to Hildegard von Bingen, sorted by group on the page The most important spices according to Hildegard von Bingen. Those looking for a ready-blended baking mix will find it in the spiced biscuit powder.
