WHAT IS CARDAMOM?
Cardamom is a small, hard pod available in two varieties—green and dark brown—known for its unique flavor. Often called the “Queen of Spices,” it ranks as the third most expensive spice by weight globally. It is used in flavored dishes, baked goods, and drinks across many cultures. Originally cultivated in southern India, it is now mainly produced in Guatemala. Its distinctive taste and long-standing culinary use make it one of the world’s most sought-after spices.
HOW CAN YOU USE CARDAMOM?
Cardamom’s flavor profile is unique; it is sweet, peppery, piney, citrusy, warm, minty, pungent, and floral. It can be used as pods, seeds, whole, or ground to enhance both sweet and savory dishes. Cardamom is commonly used in curries, stews, rice, and meats, as well as in baked goods like cakes and cookies, and drinks such as chai tea and coffee.
HOW TO GROW CARDAMOM?
Cardamom grows best in warm, humid places with lots of shade, like tropical forests. It needs temperatures between 65–95°F and soil that drains well but stays moist. The soil should be rich and slightly acidic. Cardamom can be started from seeds or by dividing the plant’s roots, called rhizomes. Plants should be spaced about 5–10 feet apart. In cooler areas, cardamom can be grown indoors or in greenhouses with extra humidity.
RECIPE
Cardamom Hot Chocolate
Adapted from True North Kitchen
Makes 2 servings
362 calories per serving
98 mg of sodium per serving
INGREDIENTS
- 2 cups milk, whole or 2 percent
- 8 green cardamom pods or ½ teaspoon ground cardamom
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- Pinch of salt
- ¼ cup semisweet chocolate chips or chopped chocolate
- ½ teaspoon pure vanilla extract
DIRECTIONS
1. Place milk and 8 lightly crushed green cardamom pods (or ½ teaspoon ground cardamom) in a medium saucepan.
2. Heat over medium-low heat until just steaming. Stir occasionally.
3. Turn off the heat and let the mixture steep for 10–15 minutes.
4. If using crushed cardamom pods, strain the milk into a container and return the cardamom-infused milk to the saucepan. Discard the pods and seeds. If using ground cardamom, no straining is necessary.
5. Add the cocoa powder, sugar, and a pinch of salt to the milk.
6. Heat over medium-low, whisking frequently until warm (but not boiling).
7. Add chocolate chips and whisk constantly until melted and evenly incorporated into the milk.
8. Whisk in vanilla extract. Serve immediately.
Program adapted by: Shakera Williams, DrHSc, MPH, Associate Nutrition & Community Health Agent, LSU AgCenter Northwest Region
The LSU AgCenter and LSU provide equal opportunities in programs and employment.