Cardamom and How Do You Use It
Its many culinary and medicinal uses have earned it the nickname "The Queen of Spices."
Cardamom is a familiar name in the spice world, but if asked to describe its flavor, you may be at a loss for words. This is because this spice has an extremely complex flavor profile, lending itself to both sweet and savory dishes. As the third most expensive spice in the world (only behind saffron and vanilla), cardamom has made quite a name for itself, even earning the nickname "The Queen of Spices." From Indian curries to Scandinavian breads, learn how to cook with this prized spice.
Green Cardamom Powder
This is the more common variety of cardamom. It is often used in sweeter dishes, although it will work in savory as well. Green cardamom's flavor is more of what you would imagine when you think of cardamom: warm, herbal, citrusy, spicy, and even a bit minty all at the same time — impressive
Health Benefits of Cardamom
Cardamom has been used as both an ingredient in cooking and as a medicine for centuries, and research suggests that the spice does indeed have health benefits. A 2009 study demonstrated that the high levels of antioxidants in cardamom may help lower blood pressure, while a 2007 study found cardamom to have diuretic properties, meaning it can promote urination. It has also been used as a breath freshener for centuries, and this claim was backed up by a recent study that found cardamom to be effective at disrupting bacteria that can lead to gum disease or infections.