Vegetables

By Gwen Ashley Walters | NOVEMBER 14, 2009 | HOW TO...

Two reasons why you shouldn’t buy pre-ground cardamom:

1) It’s expensive

2) It has a shelf life shorter than Bruce Willis’s singing career

Cardamompods

Granted, it’s a pain to grind your own, but the payoff is in the taste — and the aroma.

Grind only as much as you need for your recipe. A tablespoon of pods should yield two teaspoons of ground cardamom, give or take.

I know what you’re thinking, and no, you can’t just grind the whole pod. Unless, of course, you’re the type that doesn’t peel ginger before grating either.

But really, who am I to judge? I grew up eating Frito Pie.

CardamomMortar

Toast the cardamom pods in a dry skillet over medium heat for 2 or 3 minutes, shaking the pan occasionally, if you really want to intensify the flavor.

Place the cardamom pods in a mortar (or just put them on a cutting board) and smash with a pestle to crack open the pods.

CardamomSeeds

Spread the cracked pods out, so you can pick out the shells and discard. Don’t drive yourself to drinking by trying to get every last little shard of shell. This is good enough.

CardamomSeedsSpread

The seeds are rock hard, so instead of putting them back into the mortar, I put them in my spice grinder (just an old Krups coffee grinder I retired from coffee grinding and use only to grind spices now).

GrinderPre

Whirl the seeds in the grinder for 30 seconds or so, just until you have a fine powder.

GrinderPost

Remove the lid of the grinder and watch everyone within 20 feet swoon with ecstasy. Fresh ground cardamom is the most fragrant spice ever, and it has been known to make me weep with joy.

Please don’t skip over recipes that call for cardamom, thinking it’s too expensive. I bought a 3-1/2 ounce bag of green cardamom pods at an Indian grocery for $2.29. The pods will last for at least a year, maybe longer.

As tempting as it might be to grind a bunch at once — don’t. That defeats the purpose.

Besides, don’t you want to watch everyone fall to the floor when you lift the lid off the spice grinder? That only happens when you grind your cardamon seeds fresh from the pod.

More information about Cardamom:

cardamomspice.com

Some recipes sites that feature Cardamom:

cdkitchen

simplyrecipes

savorysweetlife

If you have a recipe that calls for cardamom, please share — just leave a link in the comments.

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Comments

formerchef | NOVEMBER 16, 2009

Well, I learn something new every day! I didn’t know about crushing the pods.
I put the whole pods in my ginger syrup for gingerale, but maybe next time I will try crushing them first and just using the seeds.
Next time I make something which calls for ground cardamom, I will certainly grind it myself!

chefgwen | NOVEMBER 16, 2009

Hi Kristina… I throw in whole pods, too, to some dishes. It imparts a more mellow flavor than when using just the seeds.

I just snooped around on your site and found your recipe for ginger syrup. Wow. Bet it’s delicious and I’m seeing all kinds of uses for it (drizzle on fresh fruit, lemon sorbet, pound cakes, etc.)

http://formerchef.com/2009/09/13/homemade-ginger-syrup-and-the-sodastream-soda-maker/

Rosy | NOVEMBER 16, 2009

Oh how I love cardamom!! You’re right, it makes me swoon. I just blogged about it actually http://www.rosylipsandlavender.com/2009/11/hot-chocolate-pots-with-cardamom-cream.html but my fave all time recipe is for pistachio cardamom shortbread from the Ottolenghi cookbook. Divine!

chefgwen | NOVEMBER 16, 2009

Rosy, thank you for leaving a link. Cardamom hot chocolate pots with cardamom cream sounds like the perfect winter dessert!

Danielle M | NOVEMBER 16, 2009

I like to add a little cardamom to pastry cream. Makes yummy tarts or filling for pate a choux…or you can just eat it! Mmmmm…

[...] This post was mentioned on Twitter by Gwen Walters, Gwin Grogan Grimes. Gwin Grogan Grimes said: Great! RT @chefgwen: Got a great recipe that calls for ground cardamom? Post it on my blog entry about how to grind… http://bit.ly/3g0N5I [...]

[...] vinegar 2 tablespoons chopped fresh mint 1 tablespoon agave nectar or honey 3/4 teaspoon ground cardamom 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive [...]

Tyler | DECEMBER 26, 2009

Thank you! I have been trying to figure out exactly what I am supposed to do to grind this stuff. I am about to dive into Indian cuisine and I am looking forward to grinding my spices (I just bought a coffee grinder for that purpose).

Thanks again!

chefgwen | DECEMBER 28, 2009

Tyler, welcome and thanks for stopping by. You’ll find that the coffee grinder – now a spice grinder – is a most useful kitchen tool. A tip to clean it out is to grind up a small handful of white rice. That way, your ground cardamom won’t taste like the last spice you ground.

[...] Cardamom — Long used in Indian, Scandinavian and Middle Eastern cooking, cardamom jumped the shark into chewing gum this year in Eclipse Breeze “Extotic [...]

[...] 1 teaspoon ground cardamom (either pre-ground or freshly ground) [...]

[...] 1 teaspoon ground cardamom (either pre-ground or freshly ground) [...]

Kenyatta | NOVEMBER 02, 2011

I Love Cardamom and I am so happy there is lots of it in Montreal!! I spilled some on the kitchen floor so I through it in my laundry smelled soo Fresh. I added to my soap when taking a shower used it in my hair then rinsed ahhhwww :).
I love putting it in my sweet potato pie and my homemade Almond milk. Go Go Cardamon

[...] Just give cardamom a sniff and you’ll understand what I mean. I buy the whole green pods and grind them myself, as it’s easy and cardamom sold already ground deteriorates rapidly. Now onto the prunes. [...]

Rachel H. | APRIL 13, 2012

Thank you for posting this. I used your methods tonight and they worked perfectly. The cardamom was for this recipe: http://networkedblogs.com/whW69

Gwen Ashley Walters | APRIL 13, 2012

Thanks Rachel! Your cardamon cookies look awesome!

terry R | JUNE 04, 2012

I run a small B & B in Portland, Oregon, and have developed a wonderful quinoa porridge for those who are gluten free folks, though I now use it myself as a staple breakfast–tri colored quinoa, dried fruits, cardamom, a touch of chunky peanut butter–it’s fabulous. Also another is quinoa cooked in coconut milk or juice, raisins, cardomom/ginger and served with toasted slivered almonds. vacuum up a slight amount of ground cardomom and your house will smell wonderful every time you vacuum. I could bathe in cardamom!

Jennifer | JUNE 10, 2012

thanks, that’s really helpful and i love your description of the fragrance making you ‘weep with joy’
will be sprinking over breakfast fruit along with ginger and cinnamon
much appreciated

Linda | JULY 29, 2012

Don’t see a lot of savory dishes here, I love cardamom along with caraway, turmeric, fresh mint, olive oil and lemon juice in couscous. Heavenly! Also try it with avocado oil instead of olive oil.

Gwen Ashley Walters | JULY 29, 2012

Linda, thanks for commenting. I had a broken link to Simply Recipes, but fixed it. She has 2 or 3 savory cardamom recipes but you are right, in general, we tend to use cardamom in sweet recipes. Your couscous combination sounds fabulous, so thanks for reminding me that it works in savory dishes, too.

[...] came from Epicurious. The rest of the recipe, however, is a classic from Julia Child. Also, this is a great visual tutorial for grinding [...]

Dimitris | OCTOBER 13, 2012

Besides the use in cooking, try it in your cup of black tea!!! Do not ground it, just crash the pods until they open a little.Then add them to the water.
If you feel like it, add cinnamon sticks, and maybe some mint or sage leaves…
PS. Make more than one cup, cause sure you will strive for more! :)))

Gwen Ashley Walters | OCTOBER 13, 2012

Sage leaves? Interesting! I must try that. Fresh? Thank you for commenting and I do love cardamom scented tea.

Dimitris | OCTOBER 13, 2012

Don`t nention it! :)
The normal semi-dried sage you can find in tea shops,or even super-markets!
Don`t you drink it in the US?
In Greece, we really like it when the winter comes.
Bust just sage, no other ingredients mixed.
So, I had the idea to mix it with black tea,mint(semi-dried again) and all the ingredients I mentioned above! The outcome was really good!
I hope you `ll like it.

PS. Some days ago, I found out that some people in the Middle East drink their cardamom scented tea in this way!

Gwen Ashley Walters | OCTOBER 14, 2012

Thanks for the tip, Dimitris!

Jam | OCTOBER 31, 2012

http://thebuddingcook.blogspot.co.uk/2012/06/coconut-burfi.html

Coconut Burfi Recipe that has 1/2 teaspoon of Cardamom.

Gwen Ashley Walters | OCTOBER 31, 2012

Jam… the coconut burfi recipe looks yummy! Thanks for sharing.

Episode 118 – Date Squares | | NOVEMBER 11, 2012

[...] since ground cardamom in the stores seems to lose its flavor much more quickly than other spices. I used the technique found at penandfork.com for toasting and then grinding my own cardamom which is…. The only tedious part I will warn you about is after crushing the cardamom pods with your mortar [...]

Moiche | DECEMBER 16, 2012

re:chefgwen | DECEMBER 28, 2009, How to clean coffee Spice grinder:
A handful of dry rice? BRILLIANT! I would NEVER have thought of that. Thank you Thank you! So I learned two things today – very grateful.

Penny Huber | DECEMBER 18, 2012

Could someone tell me how to make cardamon essential oil from cardamon seeds or from ground cardamon? I have a recipe for a body scrub that calls for this. I went to a natural store and bought it there but they only had the seeds and crushed. They told me I could just put it in ground but the way you all are talking I am thinking I would miss out on the wonders of the fragrance and wonders from the fresh seeds. I would like to make it for gifts, it if turns out, for Xmas gifts for my daughters and daughter in laws.

Gwen Ashley Walters | DECEMBER 19, 2012

Penny, I’ve never made an essential oil but this popped up first on a google search. Sounds like a lot of work, but it does start with fresh seeds you crush, so you won’t miss any of the fragrance…at least while you’re making it. Hope this helps: http://www.ehow.com/how_7224624_extract-cardamom-oils.html

Sophie | AUGUST 06, 2013

I used to use a coffee grinder to grind all kinds of spices and nuts, but it broke down, I think because the nuts were too tough for it to grind. Now I always use a pestle and mortar which feels nice and authentic ;) it works very well for grinding cardamom seeds. If I grind it for a sweet recipe I add some sugar while grinding the cardamom, it goes quicker that way.

Gwen Ashley Walters | AUGUST 06, 2013

Hi Sophie… thanks for commenting. And especially thank you for the sugar tip. Great idea!

[…] 1 teaspoon ground cardamom (either pre-ground or freshly ground) […]

Becky | JULY 19, 2014

You forgot a tip…When toasting the pods, don’t try to multitask. Although their heavenly scent wafts through the house just before they catch fire, and it saves time because the charred pods are essentially pre-ground, they definitely loose the majority of their flavor when burned to a crisp. Haha!

Gwen Ashley Walters | JULY 23, 2014

Becky… oops! Thanks for sharing and yep, gotta keep an eye on the toasting!

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