Cardamom is known as the “Queen of Spices” because to its fragrant and rich qualities. This spice pairs well with baked products and sips of tea.
Furthermore, its distinct flavor may serve to balance the heat in savory recipes. Cardamom may also be used to provide a warm spice to sweets, such as apple pie, to balance out the sweetness. It is a spice in the ginger family that is native to subtropical Asia and is used in Indian cuisine.
Cardamom is available in a variety of forms, including pods, seeds, and powder. However, you’ve lately discovered a recipe that calls for cardamom and are curious about the distinction between cardamom seeds and pods.
Cardamom seeds and pods have various features that identify them, such as size and form, but they have a similar taste and are quite adaptable, even having applications outside of the kitchen.
- Cardamom Seeds vs Pods
- Comparison Table
- Can You Substitute Cardamom Seeds for Pods?
- What Are Cardamom Seeds?
- What Are Cardamom Pods?
- Can you substitute cardamom seeds for cardamom pods?
- How many cardamom seeds equal a cardamom pod?
- Which is better cardamom pods or seeds?
- How much cardamom equals a pod?
- What can I substitute for 1 cardamom pod?
- Do cardamom seeds soften when cooked?
- How many teaspoons is 10 cardamom seeds?
- Can you eat cardamom seeds?
- How do you convert cardamom seeds to ground cardamom?
- Who should not use cardamom?
Cardamom Seeds vs Pods
The form and texture of cardamom seeds and pods are the primary distinctions. Because they originate from the same plant, the taste is similar. The pods of cardamom are trigonal, while the seeds are black and tiny.
Inside the pods are clusters of firm, crunchy seeds that may be separated and crushed. Depending on the recipe, you may use the pods for maximum taste and then remove them later, such as steeping one or two in a pot of tea.
It is used in basmati rice, curries, and marinades in the same way as cumin is.
It may be sweet, robust, lemony, and minty, as well as smokey.
- Duration of storage
Ground cardamom is the most perishable, with a shelf life of about three months.
Seeds will survive longer; pods will last at least a year.
Cardamom may be found in the spice department of almost every supermarket store.
- Nutritional information for 1 tablespoon ground cardamom:
2g of fiber
1 gram protein
The real cardamom (or green cardamom, as it is often known) plant has huge leaves, white blooms, blue stripes, and yellow borders.
These plants may reach a height of 10 feet.
Cardamom is derived from a tiny fruit that contains 8-16 seeds; pods vary in color and size according on species.
- Health Advantages
Cardamom may aid with indigestion and asthma.
It also has diuretic and antiemetic effects.
Cardamom is useful for treating nausea and motion sickness, as well as hiccups.
Cardamom also contains limonene, an antioxidant that may help prevent cancer.
|Cardamom Seeds||Cardamom Pods|
|Seeds are removed from pods and then ground.||Typically toasted, fried in a pan with or without oil to extract flavor. Grind or use whole before adding to the recipe.|
|18-20 seeds||10 whole pods; black cardamom pods are three times larger than the green.|
|Small and black, resembling peppercorn.||Spindle-shaped, with a triangular cross-section, houses multiple seeds.|
|Adding a few seeds will not overpower spice blends. Seeds have a sweet scent.||Using half a pod will reduce the other spices and make cardamom the lead role in a dish.|
Can You Substitute Cardamom Seeds for Pods?
Finally, you may exchange cardamom pods for seeds and vice versa, but there is a catch.
This spice is popular in Europe, where it is added to bread, cooked in ghee, and used in meat and vegetable dishes. Cardamom may also be included in garam masala spice blend. Its warm, nutty taste with citrus and mint undertones makes it an ideal spice for both sweet and savory meals.
Here are a few things to think about. To begin, various varieties of cardamom provide distinct tastes. Cardamom is found in white, green, and black varieties. White cardamom is just bleached green cardamom, which has less taste and is not as common as the other two. As previously said, green is the most frequent kind and is a popular choice for sweet foods.
It is essential to begin with the whole cardamom pod, even if it requires a little more work and less convenience. Ground cardamom lacks taste because vital oils are lost during storage. Black cardamom contains bigger dark brown pods that provide a smokey, savory flavor.
It is best to use the whole pod, including the seeds, and then discard after cooking your meal (since no one likes to eat into a full pod). Cardamom may be used to enhance the taste of coffee or other drinks.
If you don’t have cardamom seeds or pods, want a different flavor, or don’t like the taste of cardamom, here are some conversions and substitute suggestions.
- 1 teaspoon cardamom seed powder equals 18-20 seeds or 10 entire pods
- 1 tablespoon cardamom pods = 8 g ground cardamom
- Ten entire cardamom pods equal one teaspoon crushed cardamom, one teaspoon cinnamon, or one teaspoon cinnamon with one teaspoon nutmeg.
Pods are often utilized in recipes and saved for later use as a garnish on top of the meal.
If you’re making lamb stew, you may substitute a couple sticks of cinnamon and whole cloves for the cardamom pods. Just keep in mind to take them out before serving.
Allspice powder is perfect for meat and fish recipes since it imparts a similar flavor profile to cardamom without requiring nearly as much.
Fresh, ground, or powdered ginger may also be used in lieu of cardamom in a recipe. A teaspoon will enough, or you may use half-and-half with cinnamon. Cumin and coriander are also good cardamom substitutes, particularly in spicy meals or meat recipes.
What Are Cardamom Seeds?
Cardamom is one of the oldest spices in the world, going back 4,000 years. Egyptians utilized it for medicinal or religious reasons. To keep their breath fresh and their teeth clean, they nibbled on cardamom pods.
Cardamom, on the other hand, was employed by the Greeks and Romans for its scent in perfumes and oils. During their travels, the Vikings found cardamom and brought it back to Scandinavia, where it is still used in dishes today. Originally, cardamom grew so abundantly in the Western Ghats of Southern India that it was dubbed the Cardamom Hills.
Cardamom seeds are found in cardamom pods, which grow on Asian plants. Nothing artificial has been added to the seeds. Cardamom may be used in almost anything, but it has a particular taste that is difficult to reproduce.
How to Use Cardamom Seeds
To substitute other types of cardamom, you don’t require as many cardamom seeds. For example, instead of 1 teaspoon of powdered cardamom powder, you simply need 1 teaspoon of cardamom seeds. With its earthy, bittersweet scent, cardamom is the major component in chai spice mixes and goes well with chicken and rice.
What Are Cardamom Pods?
Pods are the seeds’ homes, and they originate from identical plants with the same history. Pods are completely natural and adaptable, and the many varieties of cardamom pods may be used interchangeably.
You may also use powdered or ground cardamom for the pods. Keep in mind that green and white are often utilized in sweet dishes rather than savory.
How to Use Cardamom Pods
The pods are inedible due to their fibrous nature, but you don’t have to throw them away. Boiling them in water, then filtering and chilling, yields infused, flavored water suitable for cocktails, lemonade, rice, or curries.
Cardamom is used in a wide variety of dishes, from pastries to hamburgers. Because it has an autumnal taste, it would complement hot cider, eggnog, or tea. Lamb and cardamom go well together, and you could even create ice cream. Combining green and black pods yields a lovely mixture that works nicely with veggies and beans.
They’re really adaptable when it comes to freshening up living areas after wrapping them, making fragrant oils, and acting as a natural exfoliant for your skin after adding a little of honey to the crushed pods.
Keep in mind that cardamom has a strong taste and aroma. As a result, it is preferable to begin with less and gradually increase the amount. You don’t want to overwhelm your senses.