In the world of comfort foods, the category of curries is, without a doubt, a staple. While what defines a curry is ambiguous — the term seemingly emerged as a simplification of spiced foods — different countries across the world have their own iterations of a curry-like dish that is packed with aromatics and spices from the region. One such spice that is particularly popular in South Asian-style curries is cardamom, a coveted ingredient that adds complexity and warmth to a curry recipe.
Known for its distinct tasting notes — including a notable vanilla-like sweetness, a peppery kick, and a hint of citrus and herbs — cardamom is celebrated in diverse cuisines in a multitude of ways that extends beyond South Asian curries. From being a key component in Middle Eastern coffee to being baked into Swedish-style cinnamon rolls, different regions and cuisines have their own unique ways of incorporating cardamom into their culinary repertoire.
Next time you’re whipping up a quick weeknight curry though, make sure you’ve got some cardamom pods on hand — and use chef Gordon Ramsay’s trick for infusing maximum cardamom flavor. To coax out big, bold flavors in a pinch, he places whole cardamom pods underneath his knife to firmly — and carefully — crush them twice before adding them to the pan. This helps release the fragrance and flavors of cardamom into the dish. In addition to the satisfying smashing technique, there are other tips that can help maximize the flavor of your curry.
Other tricks for using cardamom, and which cardamom to use
One spice hack that even chef Wolfgang Puck stands by is to toast the cardamom pods until fragrant before grinding them into a powder and adding them to what’s being cooked. Toasting spices facilitates the release of some of their aromatic oils, which automatically boosts the flavor. Another handy hack is to temper the cardamom in a high-heat oil in a process called “blooming.” This helps draw out more flavor and aromas from spices since their fat-soluble flavor compounds can better infuse into the dish, enhancing the experience of every spoonful.
There are three main cardamom varieties: green, black, and the lesser-known red. Green cardamom pods are prematurely picked, meaning the pods have not fully ripened. They are the cardamom of choice for sweet recipes and confections. Smaller pods tend to have more flavor, and you can determine how fresh they are if the enclosed seeds are sticky to the touch. Black cardamom tends to have a bolder, smokier flavor, making it suitable for warming, savory spice blends such as garam masala. Red cardamom, which one can mistake for a walnut shell upon first glance, is commonly used as a potent flavoring agent in Chinese cuisine. Each cardamom type has a characteristic flavor profile, so keep that in mind if you need to substitute cardamom in your recipes.
