Move over pumpkin spice: Cardamom is the must have for your fall baking spice drawer. But how to get the most out of your pods? We tapped Chicago pastry powerhouse Malika Ameen for some ingenious ways to put cardamom into your baking. Below are her top four ways to mix the spice into your baking.
- Make cardamom sugar to keep on hand in the kitchen. Add 2 teaspoons (4 grams) ground cardamom to 1 cup (200 grams) granulated sugar, and use it wherever you might want sugar with extra kick. It’s especially great in your favorite shortbread recipe.
- Infuse whole bruised cardamom pods into milk or cream as the base for custard desserts. Use 2 to 3 pods per cup of liquid; bring the liquid and bruised pods to a boil, reduce heat, simmer for 3 to 4 minutes, and remove from heat to let the pods infuse for 10 minutes. Finish with a few drops of rosewater to taste (optional), and a pinch of sea salt. (To bruise a cardamom pod, place a few pods, 3 to 4 at a time, on a flat surface, such as a cutting board, and gently push down with the flat side of a large knife, partially cracking open the pod. Bruising releases cardamom’s volatile oils and helps it meld with other flavors.)
- Halve or quarter summer stone fruit, and place in a mixing bowl. Add just enough melted butter to coat, a splash of vanilla, and cardamom sugar. Roast at 400°F (200°C) until tender.
- Make a cardamom simple syrup to keep on hand for drinks or to finish baked desserts. Combine 1 cup (240 grams) water, 1 cup (336 grams) light-colored honey, and 6 to 7 slightly bruised cardamom pods. Cook over medium heat until honey is melted. Remove from heat, and steep for 1 hour. Strain. Lightly pour over cakes or cupcakes to impart extra moisture and spice. Or, simply use it to sweeten lemonade, coffee, or iced tea.
Check out our top 8 recipes for baking with cardamom!