Cardamom

Cardamom in bowl

Elettaria cardamom

Origin: Indonesia and the Indian Subcontinent.

Flavour: Floral, sweet with elements of smokiness.

Uses: Tea, dessert, coffee, sweet and savoury dishes, Scandinavian dishes, Middle Eastern dishes, Indian dishes.

Dishes: Cookies, Swedish cardamom buns, hveteboller (Norwegian cardamom buns), masala murgh, roasted vegetables, soup, gorayba (Arabic shortbread).

Compliments: Curry, saffron, cinnamon, nutmeg, clove, allspice, ginger, black pepper.

Substitutes for Cardamom: Cinnamon and clove, cinnamon and nutmeg, cinnamon and ginger, cinnamon, allspice.

The fragrance of cardamom is intoxicating for me. I feel a sense of bliss and nostalgia with every dish that I savour. Its hint of floral notes that it delicately imparts to recipes is fresh and I enjoy every bite.
Cardamom is a Jem’s Favourite spice.
This is my favourite go–to ground Cardamom for adding subtle flavour to baked goods and some beverages. I like this variety of whole Cardamom pods for sweet and savoury cuisines with full–bodied flavours.

Cardamom in bowl