Using spices like cardamom really helps me think outside the box and play with new flavors and cuisines that I normally don’t cook. Cardamom is a staple in Indian and Middle Eastern cuisines (try it as a flavoring for coffee or in some mulled wine) and also plays a big part in Swedish cooking, which seems strange until you find out that it was brought back from what is now Turkey to Scandinavia by Viking explorers. Cardamom was used as a breath freshener by the ancient Egyptians and a digestive aid in traditional Indian medicine, but most importantly, it’s delicious — warm and sweet in a way that pairs well with many savory dishes (think poultry, curries and all kinds of rice dishes) and is particularly fantastic as we head into the crisp days of fall. If you’re using the whole pods, gently toast them in a dry pan over medium heat until they start smelling aromatic. From there you can use whole or toss in a spice grinder. Cardamom is one of the world’s most expensive spices, second only to saffron. A little bit of this pungent spice packs a punch though, so don’t worry about having to use your whole stock in one dish. Incorporate cardamom into your weekly routine with these 25 recipes:
- Your next weekend cooking project has arrived: Pistachio-Crusted Chinook Salmon with Ginger-Cardamom Yogurt Sauce, Glazed Beets and Grilled Summer Squash. Although this dish comprises several pieces, none are overwhelmingly complicated.
- Aarti Sequeira rehydrates dates in brandy for her Date, Pistachio and Cardamom Cake (pictured above), adding a bit of bite to contrast the sticky sweetness of the dates.
- Just when you think creme brulee can’t be improved upon, in comes Banana and Cardamom Creme Brulee.
- Southmoreland Plum Kabobs with Cardamom Sugar Rub might just be the easiest (and most delicious) dessert you will ever make. Sprinkle plum kabobs with cardamom sugar rub, then grill and eat!
- Make easy Cardamom-Orange French Toast for a weekend treat. Aida Mollenkamp utilizes French batard bread, which is similar to a baguette, but a little shorter and squatter (like a squished football). If you can’t find any batard, substitute brioche or even ciabatta.