Using Green Cardamon

Barriehie

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I've got some green cardamon pods and to use them do you just use the seeds, like on the right? The shell seems to have more smell/flavor than the actual seeds. Can I grind it all up and use it that way?
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You can grind the whole pods - can sift afterwards if needed to get rid of any tiny slivers that may remain.
The seeds have a huge amount of flavour - often ground separately without the casing. Depends on what they're being used for/in. One of my fave spices if not the fave. 🙂
 
You can grind the whole pods - can sift afterwards if needed to get rid of any tiny slivers that may remain.
The seeds have a huge amount of flavour - often ground separately without the casing. Depends on what they're being used for/in. One of my fave spices if not the fave. 🙂
🙏

I'm adding them to the bread I'm about 3 weeks behind on making. I pulsed all of it in a mini grinder and with the aroma coming out of there I'm using all of it! Softened in some hot water and added to the mix. It's an overnight ferment so we'll see. 🤞
 
I use so much cardamom, I should look for shares...
Very popular in Indian cuisine - a native spice - and frequently used in sweets/desserts.
Savoury applications are multiple as well - look for korma/quorma recipes, and any dishes that reference Mughlai cuisine.
Also an essential spice in garam masala. When I make mine, I toast them and grind them whole, then sieve out the extraneous bits.
 
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