Most of cardamom’s aroma comes from the small black seeds inside the green pod. For liquids that cook for a long time, such as milk, rice, and syrup, lightly crush the cardamom pod and use it whole, then remove it before serving. For baked goods, desserts, and coffee, remove the seeds from the pod and grind them. Because ground cardamom quickly loses its aroma, buy cardamom whole and grind it as needed.
The most commonly used type in cooking, green cardamom, is the dried seed pod of a plant in the ginger family. Its light green, paper-thin skin surrounds small, dark brown to black seeds. Most of the aroma comes from the seeds; the pod has a milder, woody scent. Cardamom has a strong, distinctive aroma: both fresh and warm, with notes reminiscent of eucalyptus and lemon peel. Because even a small amount is noticeable, measure it when using it.
Use whole cardamom when it will cook in liquid for a long time. Lightly crush the pod with the flat side of a knife or in a mortar so it cracks and the seeds come into contact with the liquid. Add the cracked pod to milk, rice-cooking water, syrup, tea, or a meat dish, and it will slowly release its aroma throughout cooking. 3–5 cardamom pods are enough for most recipes per 1 liter of liquid. Remove the pods before serving; a cardamom seed in a bite leaves a strong aroma that can overpower the food.
Use cardamom seeds for quick-cooking dishes and wherever the spice needs to blend into the batter or cream. Split the pod open with your fingers, remove the seeds, and grind them in a mortar. Add the ground cardamom to cookie and cake batter, milk-based desserts, fruit compote, and coffee. For two cups of Turkish coffee, grind and add the seeds from one cardamom pod; more will mask the flavor of the coffee. Freshly ground cardamom is noticeably more aromatic than the pre-ground kind, so grind it when you are ready to use it.
When buying cardamom, check its color and fullness. Good cardamom is a vivid green, with a closed, full pod; you can feel the firmness of the seeds inside when you squeeze it. Yellowed or pale pods, or pods that have opened, are old and have lost some of their aroma. The large, dark brown pod sold as black cardamom comes from a different plant; it has a smoky, earthy flavor and does not replace green cardamom in desserts. If buying ground cardamom, choose a small package and use it quickly.
Whole cardamom keeps most of its aroma for more than a year in a sealed jar stored in a cool, dark cupboard. Once ground, its aroma noticeably fades within a few weeks. Because cardamom is a strong spice, use a little less than the recipe calls for the first time you try it; too much makes the food smell medicinal and cannot be removed. Cardamom pairs well with cinnamon, cloves, rose water, and saffron; these combinations are used in many cuisines, from Arabic coffee to Indian rice dishes.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.