On average, there are about 15 to 20 small cardamom seeds in a single cardamom pod. However, this can vary depending on the size and type of cardamom. Larger cardamom pods may contain fewer seeds, while smaller ones may have more.
Ground cardamom typically only requires a small amount added to food dishes, often a maximum of a 1/2 teaspoon. More on that below.
In this post we’ll discuss how to use small amounts of cardamom seeds and pods since both can be used in culinary dishes. We’ll also discuss the three colors of cardamom and how they compare.
Cardamom Seed Facts And Figures
Here are some short facts about cardamom seeds:
- Quantity in a Teaspoon: There are approximately 40-50 small cardamom seeds in a teaspoon, although this can vary depending on the size of the seeds.
- Flavor Profile: Cardamom seeds have a unique flavor that is described as sweet, spicy, and slightly citrusy, making them versatile in both sweet and savory dishes.
- Common Uses: Cardamom seeds are used in a variety of culinary applications, including baking, spice blends, curries, stews, rice dishes, desserts, and beverages like chai tea.
- Whole or Ground: Cardamom seeds can be used whole or ground. Ground cardamom is more commonly used in baking, while whole seeds are often used in savory dishes.
- Culinary Regions: Cardamom is a key spice in Indian, Middle Eastern, and Scandinavian cuisines, where it is used in a wide range of dishes.
- Digestive Aid: Cardamom is known for its digestive properties and is often added to herbal teas and digestive remedies.
- Essential Spice: Cardamom is one of the most expensive spices in the world, third only to saffron and vanilla, due to the labor-intensive harvesting process.
- Varieties: There are two main types of cardamom: green (Elettaria cardamomum) and black (Amomum subulatum). Green cardamom is more common in cooking, while black cardamom is known for its smoky flavor and is often used in savory dishes.
- Aromatic Spice: Cardamom is highly aromatic, and its scent is often used in perfumes, soaps, and air fresheners.
- Health Benefits: Cardamom is believed to have various health benefits, including improving digestion, freshening breath, and containing antioxidants.
- Traditional Medicine: Cardamom has been used in traditional medicine systems, such as Ayurveda, for its medicinal properties.
- History: Cardamom has a long history of use, dating back to ancient times. It was traded along the ancient spice routes and valued for its exotic flavor.
- Versatile Spice: Cardamom can be used to flavor both sweet and savory dishes, making it a versatile and indispensable spice in many cuisines.
Remember that cardamom seeds should be used sparingly due to their strong flavor, and they can be crushed or ground to release their aromatic oils for the best results in cooking and baking.
8 Unique Uses For Cardamom Seeds In Food And Drink Dishes
Here are 8 opportunities to use cardamom seeds in foods, desserts and drinks along with the typical quantity of cardamom seeds used in each:
1. Baking:
- Cookies: When baking cookies, you can use approximately 1/4 to 1/2 teaspoon of ground cardamom for a delightful, slightly spicy flavor.
- Cakes: Enhance the flavor of cakes, especially those with fruits or nuts, with about 1/2 to 1 teaspoon of ground cardamom.
- Breads: In bread recipes, you can add 1 to 2 teaspoons of cardamom seeds or ground cardamom for a subtle and aromatic touch.
2. Desserts:
- Rice Pudding: To flavor rice pudding, consider using 2 to 3 crushed cardamom pods or 1/4 to 1/2 teaspoon of ground cardamom, adjusting to taste.
- Ice Cream: When making homemade ice cream, you can infuse it with cardamom by adding 1 to 2 crushed cardamom pods or 1/4 to 1/2 teaspoon of ground cardamom.
3. Indian and Middle Eastern Cuisine:
- Curries: In Indian curries, a typical amount of ground cardamom is around 1/4 to 1/2 teaspoon, contributing depth and complexity to the flavor.
- Biryani: For biryani recipes, especially those serving 4-6 people, consider using 3-4 crushed cardamom pods for fragrance.
4. Scandinavian Dishes:
- Baking: In Scandinavian baking, such as Swedish cinnamon buns (kanelbullar), use about 1/2 to 1 teaspoon of ground cardamom.
5. Beverages:
- Coffee: To infuse coffee with cardamom flavor, add a pinch (1/8 to 1/4 teaspoon) of ground cardamom to your coffee grounds before brewing.
- Cocktails: In cocktails, a single crushed cardamom pod or a pinch of ground cardamom can be muddled or used as a garnish for a subtle spice note.
- Smoothies: When making fruit smoothies, start with a small pinch (1/8 to 1/4 teaspoon) of ground cardamom to add a hint of flavor.
6. Pickles and Preserves:
- Fruit Preserves: When making fruit preserves, use 2-3 crushed cardamom pods or 1/4 to 1/2 teaspoon of ground cardamom for a subtle spice infusion.
- Pickling: Add 2-3 crushed cardamom pods to pickling brines to impart a distinctive flavor to your pickles.
7. Rice and Grain Dishes:
- Pilaf: For rice pilaf recipes serving 4-6 people, you can include 2-3 crushed cardamom pods or 1/4 to 1/2 teaspoon of ground cardamom for fragrance.
- Couscous: When preparing couscous, consider using 1/4 to 1/2 teaspoon of ground cardamom to enhance the flavor.
8. Infused Oils and Syrups:
- Infusions: Create cardamom-infused oils or syrups to use as a flavorful base for salad dressings or cocktails. Typically requires 1/4 to 1/2 teaspoon of crushed cardamom seeds.
When using cardamom seeds, it’s essential to crush them slightly before adding them to a dish to release their aromatic oils and maximize their flavor impact. You can do this by lightly pressing them with the back of a knife or using a mortar and pestle. Start with a small amount, as cardamom has a strong flavor, and adjust to your taste preferences.
Whether you’re preparing savory dishes, desserts, or beverages, cardamom can add a delightful and exotic dimension to your culinary creations.
Cardamom Seeds Versus Cardamom Pods Usage Amounts
As we saw above, the quantity of cardamom seeds you need to use in a food dish can vary depending on the recipe and personal preference. Cardamom seeds are highly aromatic and flavorful, so a little goes a long way.
It also depends if you’re using whole cardamom seeds or if you use ground cardamom.
Here are some general guidelines:
- Whole Cardamom Seeds: If you’re using whole cardamom seeds, you typically use them sparingly. For many recipes, such as rice dishes or stews, 2-3 whole cardamom pods (which contain seeds) can be enough to flavor the entire dish. You can lightly crush the pods to release the flavor before adding them.
- Ground Cardamom: Ground cardamom is more concentrated in flavor than whole seeds. When a recipe calls for ground cardamom, you might need as little as 1/4 to 1/2 teaspoon for a dish like a cake or cookies. However, the quantity may vary based on the specific recipe.
It’s important to note that cardamom has a strong, distinct flavor, and using too much can overpower a dish. It’s best to start with a small amount and adjust to taste.
Additionally, cardamom is often used in combination with other spices to create complex and balanced flavors in various cuisines as we saw above.
Green, Black And White Cardamom Compared
Here’s a comparison table of green, black, and white cardamom in terms of what each offers for culinary purposes:
| Characteristic | Green Cardamom | Black Cardamom | White Cardamom |
|---|---|---|---|
| Flavor | Sweet, floral, and spicy | Smoky, earthy, and bold | Mild, slightly sweet, and floral |
| Uses | Widely used in desserts, baked goods, and sweet dishes. Common in Indian and Middle Eastern cuisine. | Used in savory dishes, especially in Indian and Southeast Asian cuisines. Enhances meat and curry dishes. | Less common, but sometimes used as a milder alternative to green cardamom in desserts and beverages. |
| Origin | Mainly cultivated in India, Guatemala, and Sri Lanka. | Primarily grown in the Himalayan regions of India, Bhutan, and Nepal. | Less commonly available and not as widely recognized as green and black cardamom. |
| Appearance | Small, light green pods with a thin, papery skin. | Larger, dark brown to black pods with a wrinkled appearance. | Small, pale white pods with a thin skin. |
| Flavor Profile | Sweet, slightly citrusy, and floral notes with a hint of spice. | Deep, smoky, and earthy with resinous and camphor-like undertones. | Mild, slightly sweet, and floral with less intensity compared to green cardamom. |
| Culinary Uses | Commonly used in baking, desserts, and beverages like chai tea. A staple in Indian cuisine. | Adds a smoky and aromatic flavor to stews, rice dishes, and curries. | Less common but occasionally used in sweets and desserts for a subtle cardamom flavor. |
| Availability | Widely available in most spice markets and grocery stores. | Somewhat less common and may require specialty spice shops or online sources. | Less readily available and not as commonly found in markets. |
| Popularity | Highly popular and widely recognized globally. | Popular in specific regional cuisines, particularly North Indian and Southeast Asian. | Less known and less commonly used compared to green and black cardamom. |
Each type of cardamom has its unique flavor profile and culinary applications, making them suitable for various dishes and cuisines. The choice between them depends on the desired flavor and the specific recipe you’re preparing.