The Science of Spice

Flavour Group | PENETRATING TERPENES | Cardamom 135

BLENDS TO TRY

Use and adapt these recipes for

classic blends featuring cardamom:

Turkish baharat p23

Advieh p27

Hawaij p29

Durban curry masala p37

Vindaloo paste p44

Shandong spice bag p58

Finnish gingerbread spice p72

Whole pods give a

subtle flavour and are

suited to slow cooking,

but always crush them

before use. For a

fresher, more intense

flavour, and for

quick-cooking dishes,

remove the seeds and

grind them.

RELEASE THE FLAVOUR

BLENDING SCIENCE

Cardamom’s flavour profile is dominated by a powerfully penetrating eucalyptus-like flavour

compound called cineole. It also contains a less common flavour compound, alpha-fenchyl

acetate, which is sweet, minty, and herbal. In addition, there are significant amounts of several

pleasant terpene compounds, including lemony limonene and delicately floral linalool.

FOOD PARTNERS

Apples Add a small pinch of

freshly ground cardamom to oven-

baked apples.

Rice Toast a couple of bruised pods

lightly in oil, ghee, or butter before

adding rice for a pilaf or biryani.

Meat Add a bruised pod to a creamy

korma chicken curry or a lamb hotpot,

to assuage the richness.

Drinks Steep a couple of bruised

pods in black tea, coffee, liqueurs, or

mulled wine.

Baking Sprinkle a pinch of freshly

ground cardamom into a gingerbread

mixture before baking.

pair with another

spice containing

alpha-fenchyl

acetate:

galangal adds

powerfully aromatic

flavours and enhances

the eucalyptus quality

through shared cineole

combine sparingly

with other cineoles

or eucalyptus-

scented spices:

black cardamom

contributes smoky,

resinous aromas

bay adds a fresh

woodiness and some

bitterness

grains of Selim

lend peppery notes

allspice and

nutmeg offer a

slightly subtler match

with their eucalyptus

scent and sweetness

give a boost to the

lemon-like nuances:

fresh ginger

provides harmonious

sweet citrus notes

enhance the gentle

floral qualities with

other linalools:

coriander provides

pine-like qualities and

shares citrus flavours

lemongrass adds

a variety of floral

flavours alongside

fresh lemon

CINEOLE

penetrating |

eucalyptus | herbal

ALPHA-FENCHYL ACETATE

sweet | minty |

herbal

LIMONENE

citrus | herby |

turpentine

LINALOOL

floral | woody |

spicy

Kitchen

creativity

This highly aromatic spice is sweet, somewhat minty, and penetrating, making it

suitable for both sweet and savoury dishes, and more versatile than black cardamom,

which lacks sweetness and has a smoky aroma that may not work in desserts.

Toast pods or seeds to add a bouquet

of smoky, nutty, and roasted flavour

compounds not previously present.

Lightly crush pods to open the husk and

bruise the seeds, allowing flavourful oils to

seep out from their storage cells.

Cook with fat in the dish, as most of

the flavour compounds are almost

insoluble in water.

Crushing also helps

cooking oils and liquid to

reach the seeds

CARDAMOM

Cm

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