About

Known as the Queen of spices, cardamom is native to Western India and is intensely fragrant, warming and aromatic. A member of the ginger family, the use of cardamom dates back some 4000 years to the era of the Ancient Egyptians. It is used widely in Indian and Middle Eastern cooking in both sweet and savoury dishes. Due to its mildly sweet flavour cardamom is used to cut the bitterness in Turkish coffee. Today, the largest producer of Cardamom is Guatemala.  

Uses & Ideas

One pot South Indian Keralan Fish Stew. Marinate pieces of fish (blue eye, flathead, ling) in turmeric, salt, pepper, and lemon juice for 10 min. Chop some onions, garlic, ginger, chilies, and tomatoes. Sear the fish pieces and set aside whilst stir frying the vegetables. Add cardamom pods, cinnamon quill, mustard seeds, coconut milk, stock, and curry leaves. Simmer for 10 minutes before adding the fish. Simmer for 5 minutes and remove the whole spices (if desired), sprinkle the stew with fresh coriander. 

Orange and Cardamom Crème Brulee. Add Cardamom pods to the cream/milk before heating and allow to infuse. Add orange zest to the mix along with the egg yolks, sugar, and vanilla. Strain before pouring into a ramekin and bake at low temp in a double boiler.

Add cardamom pods to warm tea infusions, chai latte or Scandinavian style mulled wine beverages like Glogg.