Define cardamom

What Is Cardamom? Cardamom is a spice made from the seed pods of various plants in the ginger family. Cardamom pods are spindle-shaped and have a triangular cross-section. The pods contain a number of seeds, but the entire cardamom pod can be used whole or ground. The seeds are small and black, while the pods differ in color and size by species. Varieties of Cardamom There are two main types of cardamom: black cardamom and green cardamom, and there is also white cardamom which is a bleached version of green cardamom. Green cardamom is the kind found most often in Nordic and Middle Eastern cuisine, while recipes in India and Asia will often specify whether green or black cardamom is used. Green cardamom ( Elettaria cardamomom) is known as true cardamom. This is the most common variety you will see sold in the spice aisle of the supermarket. It is the top choice for sweet dishes but also works well in savory dishes. The bleached version, white cardamom, has less flavor. It is grown in tropical areas including India, Malaysia, and Costa Rica. Substitutions It will be hard to find a true substitute for the unique flavor of cardamom, but in a pinch, you can blend other warm spices to help replace it. Cinnamon will be the key, and the best blend would be equal parts of ground cinnamon and nutmeg. If you don't have nutmeg, use ground ginger or ground cloves along with the cinnamon. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on you...

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Cardamom is a familiar name in the spice world, but if asked to describe its flavor, you may be at a loss for words. This is because this spice has an extremely complex flavor profile, lending itself to both sweet and savory dishes. As the third most expensive spice in the world (only behind saffron and vanilla), cardamom has made quite a name for itself, even earning the nickname "The Queen of Spices." From Indian curries to Scandinavian breads, learn how to cook with this prized spice. Getty Images Types of Cardamom Green Cardamom This is the more common variety of cardamom. It is often used in sweeter dishes, although it will work in savory as well. Green cardamom's flavor is more of what you would imagine when you think of cardamom: warm, herbal, citrusy, spicy, and even a bit minty all at the same time — impressive, right? The pods contain hard, black seeds that are usually dried and ground to make a powder. These seeds contain the essential oils that give the spice its distinct flavor. Once the seeds are ground, they begin to lose their flavor quickly. For best results, use ground cardamom close to its purchase date, or better yet, start with whole pods. You can easily grind the seeds down using a How to Cook With Cardamom When cooking with cardamom, consider starting with whole pods and grinding your own powder from the seeds. To do so, first toast the pods in a skillet. This helps bring out the flavor and makes it easier to open. From here you can remove the seeds ...