Cardamom web feature
W&G on FacebookW&G on Twitter

I discovered cardamom as a baking ingredient about a year ago in Sweden, where it is used widely since the Vikings brought it back from their travels to far-flung corners of the world. I cannot have enough since (and I am not alone – Ben had 40 cardamom buns as his birthday cake!). More exotic and interesting than cinnamon, it works beautifully in both summer and winter bakes.

Despite being a common ingredient of Persian and Middle-Eastern baking, as well as Nordic pastries, cardamom may be difficult to find in the UK or mainland Europe. In Britain, it is more often associated with curries, as big green cardamom pods are a common ingredient of Pilau rice. For most baking recipes, however, you will need ground cardamom, rather than the whole pods. Where to find it?

Of course, you can buy green whole cardamom pods in most supermarkets and then crush them to get to the dark brown seeds inside. However, this operation can be quite long and fastidious (it took me about 20 minutes of crushing and some motivation for the photo sequence below!).

Cardamom pods, seeds and ground seeds

Cardamom pods, seeds and ground seeds

When I find myself around London’s Marylebone I pay a visit to Totally Swedish, a wonderful little shop on Crawford Street, where you can buy Kockens Kardemumma ground cardamom (also available in their online shop). Ground cardamom can be found in other online stores as well, for example Ottolenghi’s.

For best results, however, it is important to grind the seeds immediately before use, to keep their flavour and fragrant smell. If you have the time, it is worth buying cardamom seeds (easily available online, including via Amazon) and grind them at the last minute.


Flavour combinations

Cardamom tastes delicious combined with: rosewater, orange, pistachio, walnuts, hazelnuts, coffee and cinnamon.


Try cardamom in these recipes

Swedish cardamom and cinnamon buns (kardamomma bulle)
Autumn gold dairy-free cardamom and walnut cake