I seriously cannot remember where I heard this but it works. A good pinch of cardamom in a recipe that has cinnamon, especially a really cinnamon forward recipe like many holiday baked goods, really pops. Makes the cinnamon flavor more bold and fresh tasting without being overpowering. It’s like a magic trick.
Bake on, comrades.
Also, I guess share some baking or cooking tricks in here.
I just have a bunch of pods, can I just like… Grate them?
Steep them in your fats
OK, they’ve been resting on my belly for a couple hours now. What next?
I’ve always been a pod-opener-seed-grinder when using cardamom in baking, are you doing cardamom infused fats in your recipes instead? Seems like a good idea and way less effort.
If you’re making a stew or something then yeah throw those pods right in. For baked goods, smash the pods open and gather up the little black seeds, discard everything else and grind those seeds fresh just before adding to your recipe.
Probably? I have a little container of finely ground stuff I use for this. If you can get it ground finely then go for it.