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It's difficult to describe the taste of cardamom. Floral? Crisp? Zesty? You've probably tasted hints of it before, in chai or Indian food or Scandinavian baked goods. There are actually two types of cardamom that are differentiated by the color of their pods: green and black. You can find these pods in specialty groceries, but ground cardamom is often on your local store's shelves. Intensely aromatic, you can use the whole pods or the ground powder to scent your culinary creations.
Now that you've been introduced to cardamom, you can start getting friendly with it. Cardamom shouldn't be confined to special occasions or to cuisines from different continents -- no, now is the time to bring cardamom into your home and your heart. Sure, cinnamon's a pantry staple, but cardamom is the new cinnamon.
Here are 13 ways -- sweet and savory, breakfast and dinner -- to let cardamom do it all: