Cardamom refers to highly soght after herbs within the Elettaria (green) and Amomum (black) genera of the ginger (Zingiberaceae) family. It is native to the moist forests of southern India. The fruit may be collected from wild plants, most the global Cardamom production is cultivated in India, Sri Lanka and Guatemala.
Where to Buy Cardamom
Ground cardamom is readily available and found in grocery stores, but it’s best to buy it in the form of whole pods if you can find them (and have the time to do a little spice grinding).
Cardamom Substitutes
What can be substituted for cardamom? One option is coriander, which also has a floral flavor somewhat similar to cardamom flavor. Ginger, nutmeg and cinnamon are other options some people use as a cardamom substitute, but remember that cardamom taste is very unique so there is no perfect cardamom replacement.
How to Use and Store It
This spice pairs well with flavors like cinnamon, vanilla, almond, ginger, clove, coconut and rose. It adds a complex depth when combined with these flavors.
What is cardamom used for? It’s a popular additive in the Indian chai tea. Cacao and cardamom are a great pairing as well. It can also be used in savory stews and soups, all types of breads, as well as sweeter dishes like puddings, cakes, pancakes and pies. It’s a great spice to use for steeping in hot liquids like green and mint teas or cold smoothies too.
This herb can be used whole or steeped in hot water and various liquids to create cardamom tea and other infused beverages. The seeds can also be removed from the cardamom pod to be ground and added into various dishes and smoothies.
A benefit of the pods is that they stay fresh longer and are more potent. This spice can be stored for up to a year when purchased in the pod form and can be ground with a mortar and pestle or spice grinder.
How to Use Cardamom
There are so many delicious cardamom recipes that are not only tasty, but also loaded with other healthy ingredients. You may want to test out this delicious and easy herbal Chai Tea Recipe with the addition of one to two pods of the spice to steep and remove before drinking or grind the seeds of one pod and add in with the other spices.
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