12 Ways with Cardamom

Cardamom, a member of the ginger family, is an incredibly versatile spice that is equally delicious in sweet and savory preparations. Native to the Western Ghats of southern India, it has been prized for thousands of years, with references to cardamom appearing in Sanskrit texts dating to the 4th century BCE. Medieval Indian cooks used it in preparations that would still be familiar today, including rice dishes and sweet drinks. Through the spice trade, cardamom traveled far beyond South Asia, becoming particularly important in Middle Eastern cooking and coffee traditions and, eventually, in Scandinavian baking. Today, its distinctive floral, citrusy, and gently warming flavor appears in cuisines around the world.

Some sweet preparations include Almond Cookies with Cardamom, Mango Lassi Popsicles, and a beautiful Sweet Yogurt Sundae with Saffron and Pistachios, which is perfect for entertaining guests. Classic savory preparations include Chicken Kabsa, Lamb Kebabs with Tahini Sauce and Pita Bread, Chicken Biryani, and Butter Chicken. More unusual interpretations include an Egyptian Mediterranean Crab Boil and Ethiopian Ye’misser Wot.