Cardamom is considered to be one of the oldest used spices in the world. It was thought to be used as far back as 4000 years by the ancient Egyptians for medicinal, spiritual, and culinary purposes. Cardamom comes from the ginger family, and has an aroma and taste similar to ginger, but also cloves, mint, and lemon. The taste and aroma is also rather strong and pungent like cloves and ginger. Cardamom has many uses in cuisines around the world for spice blends, pastries, and breads as well as hot beverages like Indian hot milk, Turkish coffee, Norwegian hot chocolate, teas, especially traditional chai from around the world. Cardamom is used as pods, seeds, or powder. Green cardamom is most common. Cardamom pods and seeds have essential oils that provide a range of antioxidant, anti-inflammatory, and antibacterial properties that help protect the body from age related diseases.
Peak Time: Year Round
Average Price: $2.00 per ounce (for green pods), $3.00 per ounce (for seeds), $1.75 per ounce (for powder)
Tips for Selection and Storage: Green cardamom pods are the most commonly used, but you can find black pods as well. White cardamom pods are not easily found in western markets. The black pods are dried over an open fire and are much larger than green pods. The green pods and seeds have a citrusy sweet flavor and aroma while the seeds from the black pods are smokey from drying. Green cardamom is more often found in sweet dishes and black in savory ones. The flavor of green cardamom comes from both the pod and seeds. Cardamom pods may be stored in dark airtight containers in a cool dry place, but not in the refrigerator. They are sensitive to air, light, and moisture. Pods retain their flavor and potency longer than seeds or ground cardamom. These may last for a year by taking seeds out of the pod and grinding them fresh for what you need. You can, however, purchase cardamom seeds and ground cardamom without the pods but check for flavor and pungency if they are not often used. Cardamom is the third most expensive spice in the word after saffron and vanilla.
Tips for Preparation: Recipes using cardamom will indicate which form is best – green or black, pods or ground seeds. Green cardamom pods and seeds may be used in various rice dishes, meat rubs, desserts, chai tea, chocolate, coffee, and more. Green pods can be cooked down and eventually eaten. Black cardamom seeds have a more concentrated flavor that is good in curries, lamb, or beef. If using black pods, they are usually removed before serving. Black cardamom pods may be found in garam masala and Tandoori spice blends. Of course, some recipes add both green and black cardamom that goes well with vegetables and beans.
Nutritional Highlights: Cardamom pods, seeds, oils, and extracts contain the powerful antioxidants that are responsible for health benefits known across the centuries in traditional medicines. These health benefits may include lowering blood pressure, improved breathing, fighting inflammation in the body, protecting against digestive issues, and eliminating various harmful bacteria, especially in the mouth.
