18 Delicious Cardamom Recipes for Every Occasion

Flavorful, fragrant, and wonderfully versatile, cardamom is the spice your kitchen has been missing. Whether you’re whipping up a cozy breakfast, a festive dessert, or a savory dinner, these 18 delicious cardamom recipes promise to add a touch of magic to every meal. Ready to explore the endless possibilities? Let’s dive into a world where every dish is elevated by the warm, aromatic embrace of cardamom.

Cardamom Spiced Coffee

Sometimes, all it takes is a little spice to turn your morning routine into something extraordinary. That’s exactly what happened to me when I first tried adding cardamom to my coffee—a trick I picked up from a friend who swore by its magical ability to wake up the senses.

Ingredients

• Ground coffee – 2 tbsp
• Cardamom pods – 2, crushed
• Water – 1 cup
• Milk – ½ cup
• Sugar – 1 tsp

Instructions

1. Crush the cardamom pods lightly to release their aroma.
2. Add the crushed cardamom and ground coffee to your coffee maker. Tip: For a stronger flavor, let the cardamom sit with the coffee grounds for a few minutes before brewing.
3. Brew the coffee with 1 cup of water as you normally would.
4. While the coffee is brewing, heat ½ cup of milk in a small saucepan over medium heat until it’s steaming but not boiling. Tip: Stirring occasionally prevents a skin from forming on the milk.
5. Once the coffee is ready, pour it into your favorite mug and stir in 1 tsp of sugar until dissolved.
6. Slowly add the steamed milk to the coffee, stirring gently to combine. Tip: For an extra touch of luxury, froth the milk before adding it to the coffee.

Great for those mornings when you need a little extra warmth and spice, this cardamom spiced coffee wraps you in a cozy blanket of flavor. The cardamom adds a subtle, aromatic complexity that makes each sip feel like a special occasion. Try serving it with a cinnamon stick stirrer for an added layer of spice and a bit of flair.

Cardamom and Orange Biscuits

Sometimes, the simplest recipes bring the most joy, especially when they’re infused with flavors that remind you of cozy mornings. That’s exactly how I feel about these Cardamom and Orange Biscuits—a recipe I stumbled upon during a lazy Sunday brunch experiment.

Ingredients

• Flour – 2 cups
• Sugar – ½ cup
• Butter – ½ cup, cold and cubed
• Cardamom – 1 tsp, ground
• Orange zest – from 1 orange
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ½ cup

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and ground cardamom.
3. Add the cold, cubed butter to the dry ingredients. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keeping the butter cold ensures flaky biscuits.
4. Stir in the orange zest, then gradually add the milk, mixing until just combined. Tip: Overmixing can lead to tough biscuits.
5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick circle.
6. Use a biscuit cutter to cut out biscuits, placing them on the prepared baking sheet. Tip: For extra flaky layers, fold the dough over itself a few times before cutting.
7. Bake for 15-20 minutes, or until the biscuits are golden brown on top.

Vibrant with the citrusy punch of orange and the warm spice of cardamom, these biscuits are delightfully tender with a slight crumb. Serve them warm with a dollop of clotted cream or your favorite jam for an extra special treat.

Cardamom Infused Rice Pudding

Remember those chilly evenings when all you craved was something warm and comforting? That’s exactly how I felt when I first whipped up this Cardamom Infused Rice Pudding. It’s a simple yet soul-soothing dish that brings a little spice to the classic rice pudding we all know and love.

Ingredients

• White rice – 1 cup
• Whole milk – 4 cups
• Cardamom pods – 6
• Sugar – ½ cup
• Butter – 2 tbsp

Instructions

1. Rinse the white rice under cold water until the water runs clear, to remove excess starch.
2. In a large pot, combine the rinsed rice, whole milk, and cardamom pods. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and simmer for 25 minutes, stirring every 5 minutes to ensure even cooking.
4. After 25 minutes, add the sugar and butter, stirring until fully incorporated. Continue to simmer for another 10 minutes, or until the pudding has thickened to your liking.
5. Remove the cardamom pods before serving to avoid overpowering the dish with spice.

You’ll love the creamy texture and the subtle warmth the cardamom adds to this pudding. Serve it warm with a sprinkle of cinnamon or a drizzle of honey for an extra touch of sweetness.

Cardamom and Pistachio Cake

Delightfully aromatic and subtly sweet, this Cardamom and Pistachio Cake has become my go-to for afternoon tea or a cozy dessert. I stumbled upon the recipe during a weekend baking spree, and its unique flavor profile instantly won me over.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Butter – ½ cup, softened
• Eggs – 2
• Cardamom – 1 tsp, ground
• Pistachios – ½ cup, finely chopped
• Baking powder – 1 tsp
• Milk – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: Lining the bottom with parchment paper ensures easy removal.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Room temperature butter blends more smoothly.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Whisk together the flour, baking powder, and cardamom in a separate bowl.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the chopped pistachios gently to distribute evenly throughout the batter.
7. Pour the batter into the prepared pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Not only does this cake boast a moist, tender crumb, but the cardamom and pistachio also offer a delightful contrast in flavors and textures. Serve it with a dollop of whipped cream or a drizzle of honey for an extra touch of indulgence.

Cardamom Chicken Curry

After a long day of work, there’s nothing I crave more than a comforting bowl of curry. This Cardamom Chicken Curry has become my go-to for its aromatic spices and tender chicken. It’s a dish that feels both exotic and familiar, perfect for a weeknight dinner that’s anything but ordinary.

Ingredients

• Chicken thighs – 1.5 lbs
• Cardamom pods – 6
• Coconut milk – 1 can (13.5 oz)
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Turmeric – 1 tsp
• Cumin – 1 tsp
• Salt – 1 tsp
• Oil – 2 tbsp

Instructions

1. Heat oil in a large pot over medium heat until shimmering.
2. Add diced onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Add chicken thighs, browning on each side for 3 minutes.
5. Crush cardamom pods lightly to release seeds, add to pot along with turmeric and cumin.
6. Pour in coconut milk, stir to combine, and bring to a simmer.
7. Reduce heat to low, cover, and let simmer for 25 minutes, stirring occasionally.
8. Remove lid, increase heat to medium, and cook for an additional 10 minutes to thicken the sauce.
9. Season with salt, stir well, and remove from heat.

Delightfully aromatic, this curry boasts a creamy texture with layers of spice that mellow into a harmonious blend. Serve it over steamed rice or with warm naan to soak up every last bit of sauce.

Cardamom and Vanilla Ice Cream

Last summer, I stumbled upon the most enchanting flavor combination during a late-night ice cream experiment—cardamom and vanilla. It’s like they were meant to be together, offering a warm, spicy note that perfectly complements the sweet, creamy vanilla. I’ve been tweaking this recipe ever since, and I’m thrilled to share my perfected version with you.

Ingredients

• Heavy cream – 2 cups
• Whole milk – 1 cup
• Granulated sugar – ¾ cup
• Vanilla bean – 1
• Cardamom pods – 6
• Egg yolks – 4

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir until the sugar dissolves, about 5 minutes.
2. Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the bean pod and cardamom pods to the pan.
3. Heat the mixture until it just begins to simmer, then remove from heat. Cover and let steep for 30 minutes to infuse the flavors.
4. After steeping, strain the mixture to remove the vanilla pod and cardamom pods. Return the liquid to the saucepan and reheat until warm.
5. In a separate bowl, whisk the egg yolks. Slowly pour the warm cream mixture into the yolks, whisking constantly to prevent curdling.
6. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
7. Strain the custard through a fine-mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
8. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions, about 20-25 minutes.
9. Transfer the ice cream to a lidded container and freeze until firm, about 4 hours.

Finally, this cardamom and vanilla ice cream is a dreamy, aromatic treat with a silky texture that melts luxuriously on the tongue. Serve it sandwiched between two ginger cookies for an extra spicy kick or drizzle with honey for a touch of sweetness.

Cardamom Pear Tart

Goodness, have I got a treat for you today! There’s something about the combination of cardamom and pear that feels like a warm hug on a chilly evening. I stumbled upon this pairing during a farmers’ market visit last fall, and it’s been a staple in my kitchen ever since.

Ingredients

• Pears – 2, thinly sliced
• Cardamom – 1 tsp
• Flour – 1 cup
• Butter – ½ cup, cold and cubed
• Sugar – ¼ cup
• Egg – 1

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the flour and sugar. Tip: Sifting the flour can prevent lumps for a smoother dough.
3. Add the cold, cubed butter to the bowl. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Beat the egg lightly and add it to the mixture, stirring until a dough forms. Tip: If the dough feels too dry, a teaspoon of cold water can help bring it together.
5. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it gently into the pan and trim the edges.
6. Arrange the thinly sliced pears over the dough in a circular pattern. Sprinkle the cardamom evenly over the pears.
7. Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the pears are tender. Tip: Keep an eye on the tart after 20 minutes to avoid overbrowning.

You’ll love the flaky crust against the soft, spiced pears in this tart. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat. Yum, doesn’t that sound like the perfect dessert to share with friends?

Cardamom and Cinnamon Tea

Nothing beats the cozy embrace of a warm cup of tea, especially when it’s infused with the aromatic duo of cardamom and cinnamon. I remember stumbling upon this recipe during a chilly autumn evening, and it’s been my go-to comfort drink ever since.

Ingredients

• Water – 2 cups
• Cardamom pods – 4
• Cinnamon stick – 1
• Black tea leaves – 1 tsp
• Milk – ½ cup
• Honey – 1 tbsp

Instructions

1. In a small saucepan, bring 2 cups of water to a rolling boil over high heat.
2. Crush 4 cardamom pods lightly to release their aroma, then add them to the boiling water along with 1 cinnamon stick.
3. Reduce the heat to medium and let the spices simmer for 5 minutes to infuse the water with their flavors.
4. Add 1 tsp of black tea leaves to the saucepan and simmer for another 2 minutes. Tip: Don’t overbrew the tea to avoid bitterness.
5. Pour in ½ cup of milk and bring the mixture to a gentle boil. Tip: Use whole milk for a creamier texture.
6. Strain the tea into cups, discarding the spices and tea leaves.
7. Stir in 1 tbsp of honey while the tea is still hot. Tip: Adjust the amount of honey based on your sweetness preference.

A perfect blend of spicy and sweet, this cardamom and cinnamon tea offers a soothing warmth with every sip. Serve it with a side of shortbread cookies for an indulgent treat, or enjoy it as is for a simple moment of tranquility.

Cardamom Honey Glazed Carrots

Yesterday, as I was rummaging through my fridge, I stumbled upon a bag of carrots that were begging to be transformed into something extraordinary. That’s when I decided to whip up my all-time favorite side dish, perfect for adding a sweet and spicy kick to any meal.

Ingredients

• Carrots – 1 lb
• Honey – 2 tbsp
• Cardamom – 1 tsp
• Butter – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Peel the carrots and slice them into even, ½-inch thick rounds for uniform cooking.
3. In a large bowl, toss the carrot slices with honey, cardamom, melted butter, and salt until evenly coated. Tip: Warming the honey slightly makes it easier to mix.
4. Spread the carrots in a single layer on a baking sheet lined with parchment paper to prevent sticking.
5. Roast in the preheated oven for 25 minutes, stirring halfway through, until the carrots are tender and the glaze is bubbly. Tip: For extra caramelization, broil for the last 2 minutes.
6. Remove from the oven and let them sit for 5 minutes before serving to allow the glaze to thicken slightly. Tip: A sprinkle of fresh herbs like thyme can add a lovely color and aroma.

Rich in flavor with a perfect balance of sweetness and spice, these glazed carrots are a testament to how simple ingredients can create magic. Serve them alongside a roasted chicken or fold into a grain bowl for a delightful contrast.

Cardamom and Almond Cookies

Last weekend, I found myself craving something sweet but not overly indulgent, which led me to whip up these Cardamom and Almond Cookies. They’re the perfect blend of spicy and sweet, with a crunch that’s utterly satisfying.

Ingredients

• Flour – 1 cup
• Butter – ½ cup, softened
• Sugar – ½ cup
• Ground cardamom – 1 tsp
• Almonds – ½ cup, finely chopped
• Egg – 1

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the egg until well combined, then stir in the ground cardamom.
4. Gradually add the flour to the mixture, mixing until just combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour is incorporated.
5. Fold in the finely chopped almonds.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Very few things compare to the aroma of cardamom wafting through your kitchen. These cookies have a delightful crunch from the almonds and a warm spice from the cardamom that makes them irresistible. Try serving them with a cup of chai tea for an extra cozy treat.

Cardamom Spiced Hot Chocolate

Yesterday, as the rain tapped against my kitchen window, I found myself craving something warm and comforting. That’s when I remembered the cardamom spiced hot chocolate my grandmother used to make, a recipe that’s been a cozy staple in my family for generations.

Ingredients

• Milk – 2 cups
• Dark chocolate – 3 oz, chopped
• Cardamom – ½ tsp, ground
• Sugar – 2 tbsp
• Whipped cream – for garnish

Instructions

1. Pour the milk into a small saucepan and heat over medium heat until it begins to steam, about 3 minutes. Tip: Stir occasionally to prevent a skin from forming on the milk.
2. Add the chopped dark chocolate, ground cardamom, and sugar to the steaming milk. Whisk continuously until the chocolate is completely melted and the mixture is smooth, about 2 minutes. Tip: For an extra frothy texture, use a hand blender for a few seconds.
3. Reduce the heat to low and let the hot chocolate simmer for another 2 minutes, stirring constantly to ensure it doesn’t burn. Tip: If the mixture is too thick, add a splash more milk to reach your desired consistency.
4. Remove from heat and pour into two mugs. Top with whipped cream and a light sprinkle of ground cardamom for garnish.

Best enjoyed curled up under a blanket, this cardamom spiced hot chocolate is luxuriously smooth with a hint of warmth from the cardamom. For an extra indulgent twist, try serving it with a side of cardamom shortbread cookies.

Cardamom and Lemon Loaf

Every time I catch a whiff of cardamom, it transports me back to my grandmother’s kitchen, where the spice was a staple in both sweet and savory dishes. This Cardamom and Lemon Loaf is my modern twist on those memories, combining the warmth of cardamom with the bright zest of lemon for a loaf that’s as comforting as it is refreshing.

Ingredients

• Flour – 1 ½ cups
• Sugar – 1 cup
• Butter – ½ cup, softened
• Eggs – 2
• Lemon zest – 1 tbsp
• Lemon juice – 2 tbsp
• Cardamom – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the lemon zest and juice.
4. In another bowl, whisk together the flour, cardamom, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Tip: Mix just until combined to avoid a tough loaf.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the loaf with foil halfway through if the top is browning too quickly.
8. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Zesty and aromatic, this loaf strikes the perfect balance between sweet and tangy, with a moist crumb that’s irresistible. Serve it toasted with a dab of butter or alongside your afternoon tea for a truly indulgent treat.

Cardamom Beef Stew

Every time the weather starts to turn, I find myself craving something warm and comforting, and this Cardamom Beef Stew is my go-to. It’s a dish that fills the house with an incredible aroma, reminding me of the cozy dinners my grandma used to make.

Ingredients

• Beef chuck – 2 lbs, cubed
• Cardamom pods – 6
• Onion – 1 large, diced
• Garlic – 3 cloves, minced
• Beef broth – 4 cups
• Tomato paste – 2 tbsp
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove beef and set aside. In the same pot, add diced onion and cook until translucent, about 5 minutes.
4. Add minced garlic and cardamom pods, stirring for 1 minute until fragrant.
5. Return the beef to the pot along with any accumulated juices.
6. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
7. Pour in beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally. Tip: The stew is ready when the beef is fork-tender.
8. Season with salt, then simmer uncovered for another 10 minutes to thicken slightly. Tip: For an extra layer of flavor, crush a cardamom pod and stir it in during the last 5 minutes of cooking.

Now, this stew has a rich, velvety texture with the warm, aromatic notes of cardamom shining through. Serve it over a bed of creamy mashed potatoes or with a side of crusty bread to soak up all the delicious juices.

Cardamom and Rosewater Lassi

Perfect for those sweltering summer days or when you’re craving something sweet yet refreshing, I stumbled upon this Cardamom and Rosewater Lassi recipe during a trip to a small café in New York. It was love at first sip, and I’ve been making it at home ever since, tweaking it to perfection.

Ingredients

• Plain yogurt – 2 cups
• Milk – 1 cup
• Cardamom powder – ½ tsp
• Rosewater – 1 tbsp
• Honey – 2 tbsp
• Ice cubes – 4

Instructions

1. In a blender, combine the plain yogurt and milk. Blend on medium speed for 30 seconds until smooth.
2. Add the cardamom powder, rosewater, and honey to the blender. Tip: For a stronger cardamom flavor, lightly crush the pods before measuring the powder.
3. Blend on high speed for 1 minute until all ingredients are fully incorporated and the mixture is frothy.
4. Add the ice cubes to the blender. Tip: Using crushed ice will make the lassi smoother and easier to drink.
5. Blend for another 30 seconds until the ice is completely crushed and the lassi is chilled.
6. Pour the lassi into two glasses. Tip: For an elegant touch, garnish with a sprinkle of cardamom powder or edible rose petals before serving.

Zesty yet soothing, this lassi strikes a beautiful balance between the floral notes of rosewater and the warmth of cardamom. Serve it in a chilled glass for an extra refreshing experience, or pair it with spicy dishes to cool down your palate.

Cardamom and Coconut Milk Soup

Many evenings, I find myself craving something that’s both comforting and a little exotic. That’s when I turn to this Cardamom and Coconut Milk Soup, a dish that’s as soothing as it is fragrant. It’s my go-to when I need a quick yet soul-satisfying meal.

Ingredients

• Coconut milk – 2 cups
• Vegetable broth – 1 cup
• Cardamom pods – 6
• Ginger – 1 tbsp, grated
• Garlic – 2 cloves, minced
• Lime juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a medium pot, combine coconut milk and vegetable broth over medium heat. Bring to a gentle simmer, stirring occasionally.
2. Add cardamom pods, grated ginger, and minced garlic to the pot. Simmer for 10 minutes to infuse the flavors.
3. Remove the cardamom pods with a slotted spoon. This prevents the soup from becoming too bitter.
4. Stir in lime juice and salt. Simmer for another 2 minutes to blend the flavors.
5. Tip: For a smoother texture, blend the soup briefly with an immersion blender before serving.
6. Tip: If you prefer a thicker soup, let it simmer uncovered for an additional 5 minutes.
7. Tip: Garnish with fresh cilantro or a lime wedge for an extra pop of flavor and color.

Rich in flavor with a velvety texture, this soup is a delight on its own or paired with a slice of crusty bread. The cardamom adds a unique warmth that makes it stand out from your average coconut soup.

Cardamom and Apple Crumble

Perfect for those cozy evenings when you’re craving something sweet but not overly indulgent, this Cardamom and Apple Crumble has become my go-to dessert. I remember the first time I added cardamom to my usual apple crumble recipe; the aroma alone was enough to make it a staple in my kitchen.

Ingredients

• Apples – 4 cups, sliced
• Cardamom – 1 tsp
• Flour – 1 cup
• Sugar – ¾ cup
• Butter – ½ cup, cold and cubed
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, toss the sliced apples with cardamom until evenly coated. Tip: Use a mix of sweet and tart apples for a balanced flavor.
3. Transfer the apple mixture to a baking dish, spreading it out evenly.
4. In the same bowl, combine flour, sugar, and salt. Tip: Sifting the flour can make the topping lighter.
5. Add the cold, cubed butter to the flour mixture. Using your fingers, rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier topping.
6. Sprinkle the crumb mixture evenly over the apples in the baking dish.
7. Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the apples are bubbly.

Absolutely delightful, the cardamom adds a warm, spicy note that complements the sweetness of the apples perfectly. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Cardamom and Gingerbread Men

Over the years, I’ve found that the holiday season just isn’t complete without the warm, spicy aroma of gingerbread men baking in the oven. But this year, I decided to add a twist to the classic recipe by incorporating cardamom, and let me tell you, it was a game-changer. The subtle floral notes of the cardamom perfectly complement the deep molasses and ginger flavors, creating a cookie that’s both familiar and excitingly new.

Ingredients

• Flour – 2 ½ cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Ground ginger – 2 tsp
• Ground cardamom – 1 tsp
• Unsalted butter – ½ cup
• Brown sugar – ½ cup
• Egg – 1 large
• Molasses – ⅓ cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, ground ginger, and ground cardamom. Tip: Sifting the dry ingredients can help avoid lumps in your dough.
3. In a large bowl, beat the butter and brown sugar together until light and fluffy, about 3 minutes.
4. Add the egg and molasses to the butter mixture, beating until well combined. Tip: Room temperature ingredients mix more evenly, so take your butter and egg out of the fridge ahead of time.
5. Gradually mix in the dry ingredients until a dough forms. If the dough is too sticky, chill it for 30 minutes. Tip: Chilling the dough makes it easier to roll out and cut.
6. Roll the dough out to ¼-inch thickness on a lightly floured surface and cut into gingerbread men shapes.
7. Place the cookies on the prepared baking sheets, leaving about 1 inch between them.
8. Bake for 8-10 minutes, or until the edges are just starting to darken.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Every bite of these cardamom and gingerbread men offers a delightful crunch followed by a soft, chewy center. The cardamom adds an unexpected but welcome complexity to the flavor profile. For an extra festive touch, try decorating them with a simple icing made from powdered sugar and milk, or serve them alongside a cup of spiced chai tea.

Cardamom and Saffron Rice

Last week, I stumbled upon the most aromatic combination of spices in my pantry and decided to whip up something special. Cardamom and saffron rice was born out of this serendipitous discovery, and it’s been a staple in my kitchen ever since.

Ingredients

• Basmati rice – 1 cup
• Water – 2 cups
• Cardamom pods – 4
• Saffron threads – ¼ tsp
• Salt – ½ tsp
• Butter – 1 tbsp

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, to remove excess starch.
2. In a medium pot, bring 2 cups of water to a boil over high heat.
3. Add the rinsed rice, cardamom pods, saffron threads, and salt to the boiling water. Tip: Crush the cardamom pods slightly to release their flavor.
4. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect steam.
5. After 15 minutes, turn off the heat and let the rice sit, covered, for 5 minutes. Tip: This resting period allows the rice to absorb any remaining moisture evenly.
6. Fluff the rice gently with a fork, stir in the butter until melted, and serve warm.

Just like that, you’ve got a dish that’s as fragrant as it is flavorful. The rice grains are perfectly separate, with the saffron lending a golden hue and the cardamom adding a subtle warmth. Try serving it alongside a simple grilled chicken or as a base for a hearty vegetable stew.

Conclusion

Just like that, we’ve whisked through 18 scrumptious cardamom recipes perfect for any moment. Whether you’re baking, brewing, or sautéing, cardamom adds a magical touch to your dishes. We’d love to hear which recipes stole your heart—drop a comment below with your favorites! Don’t forget to share the love by pinning this article on Pinterest for fellow spice enthusiasts to discover. Happy cooking!

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