Ingredient

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Cardamom figures prominently into the cuisines of India, the Middle East, North Africa, and Scandinavia. It best to buy cardamom seeds still encased in their natural flavor-protecting pods, which you discard after you remove the seeds. You can also buy cardamom without the pods, called cardamom seeds = decorticated cardamom, but the unprotected seeds lose flavor quickly. Ground cardamom seeds are even less flavorful. Recipes that call for cardamom usually intend for you to use green cardamom, named for the green pods that encase the seeds. Some producers bleach the green hulls to a pale tan, but this makes them less aromatic. Brown cardamom is a similar spice that Indians use in savory dishes.

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Also known as

  • Cardamom
  • Green cardamom
  • Cardamom seeds
  • Decorticated cardamom
  • Brown cardamom

Equivalents

One pod yields 1/6 teaspoon cardamom.

Substitutes

brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon OR nutmeg OR cinnamon
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Reviews

  • Chuck
    November 27, 2010

    Interesting and helpful! Special thanks for including possible substitutes for brown cardamon...
    • leslye
      May 23, 2011
      THANK YOU FOR THIS INFORMATION, BECAUSE A NEVER KNOWN WHAT WAS CARDAMOM. ALSO I CHECK IN THE SUPERMARKET AND I PAY $12 FOR SMALL JAR OF GROUND CARDAMON, IS VERY EXPENSIVE BUT IS GOOD TO KNOW THAT YOU CAN SUBTITUTE.. I WONDER IF TASTE THE SAME WITH NUGMET AND CINAMON.IT IS THE SAME FLAVOR ?UMMM!!!
      • mani
        December 3, 2013
        good ieda
        I've cooked/tasted recipes with this ingredient!

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