We won't send you spam. Green cardamom is classed as the highest grade available and will fetch a superior price at the spice market. kerry. Black cardamom is often seen as an inferior … In the case of green cardamom, both the pod and the seeds are used for flavouring. Whereas the Chinese cardamom is a bit larger and used in Chinese and Vietnamese cuisine. Hi Dorothy, I’m a beginner/intermediate herbalist , but I’m just now working with cardomom, I love it in my coffee, My mom used cardamon in Finnish coffee cake the aroma enticingly lovely the aroma in the house unforgettable braided coffee cake with this spice in it drizzled with glaze, sliced fresh with butter on the side Yum! Ground seeds should be used immediately as the flavor will start fading rapidly after grinding, which means that you should only grind seeds that you intend to use right away. When shopping for cardamom, you may have found yourself wondering whether it would be better to buy the whole pods or the seeds. I'm about to bake some bread that calls for crushed cardamom seeds. She may have used ground black cardamom vs When stored properly, this spice can be used for more than a year, but seeds that have been removed from its pod have a tendency to lose its flavor once exposed to air. , does not grow from the same plant. All Rights Reserved. Cardamom – the third-most-expensive spice by weight in the world – is a small seed pod filled with tiny black-colored seeds. Black cardamom is mostly used to create savory dishes like daal, soups, meats, etc. Cardamom pods have 8 to 16 seeds that are ground and used as seasonings. Cardamom Pods Vs. In this SPICEography Showdown we’ll look at the similarities and differences between these two forms of the same spice. You’ll need to take that into account if you’re looking to substitute pods for powder or seeds. However, storing these incorrectly may result in flavor loss. You will have to split or crush the pods to expose the seeds to be used for slow-cooking. Anyone tried using ground cardamom in bread? Five cardamom pods in a recipe are equal to ¼ teaspoon of ground cardamom. This is the third most expensive spice, behind vanilla and saffron -- it is widely used throughout Europe and Asia. You can also toast and grind them. Agave Nectar Vs. Since biting into cardamom can be unpleasant, consider placing the pods into a bouquet garni so that they can be removed easily. Thanks for any advice ! The flavor of cardamom comes from its seeds, so both the pods and seeds share the same flavor when it’s fresh. The seeds are small and black, while the pods differ in color and size by species. Species used for cardamom are native throughout tropical and subtropical Asia. I’m curious , if used for the purpose you describe , how would you prepare, and consume it ?