Cardamom is one of those what you might call Marmite flavours, love it or hate it – and like Marmite, which I love, I also love cardamom. I do agree though, that a little goes a long way, and it can overpower other flavours, but subtly used it can enhance all sorts of recipes, sweet and savoury! It’s also vital as a part of a curry or tagine  mix, when combined with other spices it can produce the most delicious and aromatic dishes.

I don’t actually know much about it except it can be black or green, and is a husky pod with small black seeds belonging to the ubiquitous ginger family. As you might imagine it has been used since the most ancient times, and its’ name derives probably from an ancient Indian word – where the plant originated. It now grows in many other areas, including South America where it was planted by German coffee growers .

It doesn’t just taste delicious, on its own or mixed with other spices and herbs, it has some healthy aspects; it contains vitamins C and B-6, and also calcium, iron and magnesium – although I guess you would have to eat rather a lot of it to benefit. Health benefits seem to be everything which might be wrong with you, including hiccups!

Here is what the plant looks like, courtesy of Wikipedia:

I’ve recently been trying to make halva – my attempts haven’t been too bad, but I have yet to make the perfect recipe… needless to say, cardamom features!

In case you’re wondering, my featured image is of a dessert I made from some offcuts of an Icelandic cake recipe… waste not want not!

5 thoughts on “Cardamom, Cardamon, Cardamum

    • Thank you! Occasionally recipes call for whole pods, uncrushed to be cooked in the dish but removed before serving… it seems as if one is always accidentally left in, and the person who dislikes cardamom most always discovers it – too late, when they have bitten into it!

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  1. I must be one of the few “fence sitters” in the cardamom debate . . . I want to love it, but it is often overpowering. I have a recipe for a cake with cranberries and cardamom that is very good, but only in certain contexts. Must be eaten while drinking a strong coffee, to balance out the strength of the cardamom (although there’s not much in it). Also, I’ve had my eye on a recipe for a rustic sugar cookie with a pinch of cardamom in it– you’ve inspired me to jump in and try making it! I like the idea of it . . . time to see if it lives up to that idea.

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    • I think fresh cardamom – that is the whole cardamom ground, has a very different flavour from the pregound sort… and I think it really is a case of less is more! Good luck with your rustic cookie! I hope you share the result, and I hope it tastes delicious!

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