This relative of ginger is the third most expensive flavoring globally after saffron and vanilla. Cardamom is a spice made from several plants in the genera Elettaria and Amomum in Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia.
The tiny, spicy-sweet seeds grow enclosed in green or more aromatic brown/black fibrous pods.
Cardamom’s flavor is a combination of warm, herbal, citrusy, spicy, and a bit minty all at the same time.
Cardamom’s use is to spice both sweet and savory dishes. Widely consumed in Indian, Middle Eastern, Arabic, and Swedish cuisine, it also grows in the Central American regions around Guatemala.
It is found in soaps, creams, and perfumes, as well.
Substitute ten whole green or white cardamom pods (seeds removed and crushed) with:
Contents
1. Ground Cardamom
= 1/2 tsp ground cardamom
Ground cardamom is the spice made from the seeds of the cardamom plant. Cardamom is native to India, but it’s also grown in Madagascar and Sri Lanka.
Cardamom has a warm, spicy flavor that pairs well with cinnamon, cloves and ginger. You can use ground cardamom as a substitute for nutmeg or allspice in baked goods. It’s also good in coffee, tea or mulled wine recipes.
2. Korerima
= 1/2 tsp ground korerima (native to the southern rain forests of Ethiopia, korerima is a close relative of cardamom and often ground for seasoning for Ethiopian stews).
Korerima is a type of rice that is grown in Korea. The rice has a short grain and is used to make sushi and other Japanese dishes. The rice can also be used in other Asian dishes such as fried rice, noodles and soups.
Korerima comes in several varieties including white, brown, red and black. The black variety of Korerima is known as Wajima-ume, which means “rice from Wajima.” Wajima-ume is grown exclusively in Japan’s Ishikawa Prefecture.
The taste of Korerima depends on the variety you purchase. For example, a red variety will have a slightly nutty flavor while a white variety will be more mild tasting. Many chefs recommend using white Korerima for sushi because it has a lighter flavor that won’t overpower the fish or other ingredients in your recipe.
If you’re looking for a substitute to cardamom, korerima may be just what you need!
To vary the flavor:
3. Cinnamon
= 1/2 tsp ground cinnamon
Cinnamon is a spice that’s been used for thousands of years. The ancient Egyptians used it in embalming mummies, and the Chinese considered cinnamon a symbol of happiness. Today, you’ll find cinnamon in everything from baked goods to perfumes.
In its pure form, cinnamon is made from the dried inner bark of an evergreen tree called Cinnamomum zeylanicum. It’s harvested by cutting the bark into thin strips, which are then rolled into cylinders called quills or sticks. These are dried until they’re brittle and brownish-red in color.
The most common types of cinnamon are cassia (also called Chinese cinnamon) and Ceylon (also called true cinnamon). Cassia has a stronger flavor than Ceylon and is often used in baking recipes instead of Ceylon because it imparts more heat and aromatic oils than Ceylon does when cooked at high temperatures.
4. Nutmeg or Cloves
= 1/4 tsp ground cinnamon + 1/4 tsp ground nutmeg or cloves
When stored in a cool, dry, dark cupboard, oval brown nutmeg seeds keep their flavor for months or even years. Grate the seed on a specially designed nutmeg grater or a fine rasp-style grater for the finest aroma and flavor. The fruit is similar in appearance to an apricot.
Nutmeg is the seed or ground spice of several species of the genus Myristica. The Myristica fragrans is a dark-leaved evergreen tree that produces two spices from its fruit: nutmeg from its seed, and mace, from the seed covering. It is also a commercial source of essential oil and nutmeg butter.
Health Benefits of Cardamom
Records show cardamom as an ancient remedy that may have many medicinal properties. It may lower blood pressure, improve breathing, and aid weight loss.
Animal and test-tube studies show that cardamom may help fight tumors, improve anxiety, fight bacteria and protect your liver, though the evidence in these cases is less proven.
Be aware; however, little human research exists for a number of the health claims associated with the spice. More studies are needed to show if or how the results apply to humans.
Cardamom extracts and supplements may also provide benefits, but advice should be under the supervision of a doctor.
Recipe Uses of Cardamom
The most common way to substitute cardamom to flavor recipes is cooking or baking. It’s very versatile and often added to Indian curries and stews and gingerbread cookies, bread, and other baked goods.
There are two types used – whole pods and seeds or ground. Cardamom is the main ingredient in the garam masala, a spice mixture typically used in Indian dishes to season meat and vegetable dishes and in hot beverages such as masala chai and Turkish coffee.
Cardamom is known to pair well with poultry, red meat, lentils, oranges, rice, and other warm spices, like nutmeg and cinnamon. It is an ideal spice for curries, teas, baked goods, and sausages.
FAQ
What flavor does cardamom add to foods?
Cardamom’s flavor is a combination of warm, herbal, citrusy, spicy, and a bit minty all at the same time.
What foods can I use cardamom with to add flavor?
Cardamom is known to pair well with poultry, red meat, lentils, oranges, rice, and other warm spices, like nutmeg and cinnamon. It is an ideal spice for curries, teas, baked goods, and sausages.
Does cardamom have any health benefits?
Records show cardamom as an ancient remedy that may have many medicinal properties. It may lower blood pressure, improve breathing, and aid weight loss.
Animal and test-tube studies show that cardamom may help fight tumors, improve anxiety, fight bacteria and protect your liver, though the evidence in these cases is less proven.
Human studies have not shown proof for the above claims.
