History and Many Uses of Cardamom

One of the most expensive spices in the world, coming in third after saffron and vanilla, cardamom is a fragrant addition to many dishes both sweet and savory. With roots in Indian, Middle Eastern and Arabic cooking, it’s also surprisingly prevalent in Scandinavian cuisine. There are several varieties, each serving a different purpose, and while wild cardamom plants can be found in the moist forests of southern India and some are cultivated in Sri Lanka, it is Guatemala that’s responsible for the vast majority of cardamom found in markets worldwide.

What is Cardamom?

Cardamom is a seed pod that comes from a few different plants in the ginger family. The pods themselves contain a number of small black seeds which can be used separately, but often the whole pod is used, either whole or ground. The pods differ in size, color and flavor depending on species and different varieties are used in different applications.

Varieties of Cardamom

There are two main types of cardamom found on the market. Green cardamom is the most common and is considered the default option in most Scandinavian and Middle Eastern recipes, both savory and sweet. Black cardamom on the other hand is more prevalent in Indian and Asian savory dishes, so recipes from these regions will often specify the type of cardamom that’s called for. You’ll occasionally encounter white cardamom mentioned as well, but this is simply a bleached version of green cardamom used when the color of the finished product is important. Bleaching does result in a less flavorful spice, so it’s not commonly used.

Why is Cardamom so Expensive?

The time and care that cardamom requires during harvesting is the main reason it’s one of the most expensive of all spices. The pods are harvested by hand in late fall, just before they’re fully ripe to ensure that the pods don’t split during the drying process. The pods are then dried in the sun and cured to preserve their color. An acre of cardamom will produce around 50-150 pounds of spice and because it’s not possible to automate harvesting or curtail the processing, the final price is higher than that of other spices. Demand is the final factor for this unique spice. As it’s popularity around the world surges, the price has adjusted to match.

Substitutions for Cardamom

Cardamom is truly a unique flavor that’s hard to reproduce or replace. Some say that a combination of ginger and cinnamon will come close, others add that there’s a hint of lemon or mint in there too. If absolutely in a bind, any of these replacements can be made, however despite its cost, cardamom is a very potent spice and a little will go a long way, so you really can’t beat the original for that distinctive flavor.

Whole Cardamom vs. Ground

Black cardamom is usually used whole and discarded after cooking is done, as its taste is unpleasant if eaten straight. Whole pods are usually preferred when cooking with green cardamom as well. It’s a good idea to crack them open and lightly toast everything to activate the oils before using. Some recipes will call for just the seeds, which can also be used whole or ground up in a mortar and pestle or a spice grinder. You can also buy ground cardamom, however the oils in the spice don’t keep very well and the spice will lose flavor pretty quickly after processing. Ground cardamom is convenient, but you won’t get the best flavor profile this way.

How to Store Cardamom

Whole pods will keep for up to six months if stored in an airtight container in a cool, dry place away from sunlight. This will ensure that the oils are preserved, and the spice is as fresh and flavorful as possible when you need it. Ground cardamom can also be saved this way, but as mentioned, it will lose potency fairly quickly and should therefore be used up as soon as possible.

How did Cardamom get to Scandinavia?

The prevalence of cardamom in Middle Eastern and Asian cuisines makes perfect sense considering these are the areas where it grows, but how did it get so popular in Scandinavia? Found in all manner of holiday sweets, it’s a spice that has found a way into the cuisine and settled in for the long haul. While there are tales of Vikings perusing the spice merchant stalls of Constantinople and introducing cardamom through their trading exploits with the Byzantine Empire, this idea is based on nothing more than fairytale notions. Daniel Serra, a culinary archaeologist specializing in Viking food, says that there is no evidence of cardamom past where Germany is now, as late at the 11^th century.

What we do have is a culinary manuscript dating back to the early 13^th century, compiled by a Danish monk Knud Juul, which features cardamom for the first time in the region. The book consists of recipes almost identical to those of the Moors, a Muslim population with Arab, Spanish and Berber roots. The Moors established a presence on the Iberian Peninsula in the 8^th century and shaped much of the elite European culture there.

Serra speculates that the spice stayed so prevalent in the Northern cuisine for so long due to the general resistance to culinary changes at the fringes of the continent. Medieval food trends lasted much longer in the region than throughout the rest of Europe and even now, while modern flavors are permeating the region, the incorporation of what is new is slow. All this is just fine by us, as there’s nothing better than a warm cardamom bun and a Turkish coffee on a Sunday morning.

What Makes Turkish Coffee Unique?

There are few things in this world that are as necessary to everyday life as coffee, and there are many traditions all over the world that have formed around this drink. In the Middle East it is customary to welcome guests with a small cup of freshly brewed gahwa, often served on beautiful trays alongside something sweet. But it’s not the same coffee you’d find in the US. Turkish coffee is distinct because unlike traditional coffee where the beans are roasted, the beans for gahwa are briefly fried without oil to preserve the flavor and result in higher caffeine content. After frying, the beans are always blended with cardamom, and then coffee is prepared on the stove top in a copper cezve, which is a special wide-bottomed pot made specifically for this task. The amount of sugar used varies, and some hosts will also add cloves, ginger or even saffron, but cardamom is always part of the mix.

Cooking with Cardamom

If your recipe calls for ground cardamom and you have that on hand, you can add it directly, however you’ll get much better results if you start with the pods. Toast green cardamom pods in a dry skillet over medium high heat for a few minutes, or until fragrant, let them cool and remove the seeds. Grind the seeds up in a mortar and pestle or in a spice/coffee grinder and use as called for in the recipe. The pod shells that remain can be added to tea or coffee for flavor, making sure that nothing is wasted.

Health Benefits of Cardamom

Cardamom seeds or pods have a menthol element to their flavor profile and are sometimes chewed as a breath freshener or as a post-meal digestive aid. There have been studies done regarding the antimicrobial properties of green cardamom and it is sometimes found in holistic medicine with claims of diuretic, antioxidant, and antiemetic properties. However, not enough evidence has been found to make any solid health claims.

Recipes with Cardamom

We love the unique flavor of profile and the warmth it adds to a variety of dishes, so we have many recipes that feature this multifaceted spice. Whether you’re looking for a savory dish to impress your guests or a quick sweet treat to share with friends, we have a recipe for you that allows cardamom to shine.