The cardamom in the kitchen
Green Cardamom has a delicate, sweet and slightly sweet aroma with a pungent heat reminiscent of pepper, clove and cinnamon with hints of lemon, camphor and eucalyptus.
It is the small black seeds, slightly oily, inside the pod that are the most aromatic. And it is not to alter them that cardamom is sold in pods.
It is for this reason, and also for more culinary simplicity that we often advise to scissor the pod in order to release all the flavors of the spice without having to manually open them one by one. For the indefatigable, take them out of their pods and crush them lightly with a knife before incorporating them into your dish.
In the Nordic countries, cardamom is often used in pastries, brioches, pickles and herrings.
In northern India, the pods are fried and added to byrianis, pilafs, kulfi (pistachio ice cream), and in the famous chai.
In Sri Lanka, the curries are embellished.
In Africa, coffee is often flavored with cardamom pods, and this spice can also be found in Moroccan ras el hanout or Indian garam massala.
Cardamom is also used in the tobacco industry and is used in many liquors such as aquavit. You can marry green cardamom with meat, poultry, fish, but also in your compotes, rice pudding, puddings or even your chocolate cakes ...