If you've ever watched any of those baking challenge shows on Food Network, there's a good chance you've heard the contestants refer to cardamom. Cardamom may not get the acclaim of cinnamon, nor does it pop up in recipes as often as ginger, but this spice is very much a potent addition to any spice rack.
It was first used by the Egyptians as mouth fresheners and later by the Greeks in perfumes, but for us modern folks, what does this spice taste like, and how can you go about using it in your own kitchen?
In its raw form, cardamom is a greenish pod that comes from a plant which, according to Gardener's Path, thrives in the mountainous forests of India, but today is grown in warm climates such as Florida and Hawaii.
As for the taste, that really depends on whether it's green or black cardamom. Green cardamom produces a zesty citrus flavor that can be somewhat sweet and spicy at the same time. Black cardamom, on the other hand, has an almost smoky, minty, menthol-like flavor that works especially well in savory dishes. You may occasionally see white cardamom, which is just a green cardamom that has been bleached to give it a more mild flavor. Regardless of the type of cardamom that you opt to use, it's a pretty strong and aromatic spice. A little goes a long way, and since it can also be a bit pricey, you'll just want to use it sparingly anyway.
Because it's in the same botanical spice family as ginger and turmeric, cardamom pops up in many Indian and Middle Eastern recipes. It pairs great with both poultry and red meat, and can make an excellent addition to stews and curries. Thanks to the spice's citrus flavorings, it also works great with cinnamon and pistachios, and is often used in various baked goods. Domestic diva Martha Stewart even likes to use the spice in her mulled wine recipe.
It's worth noting that black and green cardamom are not necessarily interchangeable, and choosing one over the other will really alter the overall taste of a dish. How it's served matters, too. The Spice Guide recommends using it in a ground form if you don't want it to be too potent, perhaps for a cake or Swedish buns. If you really want a strong hit of the stuff, going straight for the cardamom pods themselves can deliver a real punch to a pot of herbal tea.
Keep watching the video to find out more about what exactly cardamom is and what it actually tastes like.
#Cardamom #Spices #Cooking
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