Why is cardamom so delicious?

Cardamom is most commonly associated with Indian and Swedish cuisine but its uses go far beyond chai, curries, mulled wine, and cardamom buns. There really is no “best” use for this fragrant spice but an infinite list of applications. If you are new to using cardamom in your recipes, you might be tempted to buy the pre-ground cardamom powder, but we highly recommend considering buying whole cardamom pods and either, using them whole, by steeping them in your cooking liquid and removing them prior to consumption or grinding your own and stirring in with the other ingredients. Let’s look at the ways in which you can flavor foods with whole cardamom pods. Use Cardamom In Place of (or Alongside) Cinnamom Cardamom and cinnamon are both considered warming spices with similar flavor notes, but while cinnamon possesses a sharp, spicy, and somewhat woodsy flavor, cardamom contributes a citrusy zest. Add a Dash of Cardamom to Sweet and Savory Baked Goods If you’ve never used fresh-ground cardamom in your baked goods, your world is about to change. Just a teaspoon of this spice adds an element of warmth to cookies, breads, and cakes. The delicate level of spiciness contributes depth that compliments sweetness beautifully. Infuse Soups, Stews, and Braises with Green Cardamom Cardamom is a common ingredient in curries for good reason. Warming spices are so delicious in comfort foods! Try adding a pinch of fresh-ground cardamom in your next batch of chili, placing a few whole cardamom pods in a sachet for flavoring stews, tossing whole pods into braising liquids, or simmering it into broths to use as a base for soups.