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Discussion Topic: Ground Cardamon
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 hepeskin |
01-29-2007 @ 12:56 PM
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Hello; I would like to try out a recipe for Swedish cream cake calling for ground cardamon from the fresh pods (apparently bought ground cardamon loses its flavor quickly). Does this mean I should remove the fine seeds and grind them or should I grind the spice pods and all? Thanks. Heather
Heather
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| diana |
01-30-2007 @ 10:33 AM
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Hi Heather,
I have done a little research on the web and found at least 2 ways to grind cardamom.
In a recipe for Cardamom Coffee Cake from Martha Stewart, she says to:
Preheat oven to 350°F. Bake cardamom pods on a rimmed baking sheet until fragrant, about 10 minutes. Transfer sheet to a wire rack; let cool completely. Finely grind cardamom in a spice grinder. Pass through a large-mesh sieve; set aside.
From a Cardamom Rolls recipe from Sunset Magazine, it says:
Remove cardamom seeds from pods and grind them in a clean coffee grinder or with a mortar and pestle.
So you have a choice, and I think either way will work for you.
Good luck.
Sincerely, Diana
Diana's Desserts
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| hepeskin |
02-10-2007 @ 4:23 PM
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Hello, Diana: Thanks for the advice about grinding the cardomon. I removed the seeds from each pod and ground up a teaspoon of them in a coffee grinder. My cream cake came out nice and soft with a delicate flavor of cardomon - unusual and very nice. Heather
Heather
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| BethRuiz |
04-29-2022 @ 1:06 PM
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| billyroberts |
05-16-2022 @ 11:38 PM
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| martinkunis11 |
05-19-2022 @ 11:31 PM
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| Keltanmath |
08-08-2022 @ 1:36 AM
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| zlatko |
08-08-2022 @ 7:05 AM
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| zlatko |
08-08-2022 @ 7:05 AM
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| zlatko |
08-08-2022 @ 7:06 AM
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